Kale Puttanesca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 (16 ounce) package whole-wheat angel hair pasta3 tablespoons olive oil3/4 large onion, sliced4 cloves garlic, minced1 1/2 teaspoons red pepper flakes1 tablespoon and 1 1/2 teaspoons drained capers2 1/2 cups canned diced tomatoes, undrained5 cups coarsely chopped kale1 1/2 (4 ounce) cans or more to taste sliced black olives, drained3/4 cup grated parmesan cheese, or more to taste
Cook the pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in the capers and the diced tomatoes, and bring to a simmer. Stir in the kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
Once the pasta has cooked and been drained, stir it into the puttanesca along with the black olives. Toss and sprinkle with the parmesan cheese before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LEAFHEAD.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in the capers and the diced tomatoes, and bring to a simmer. Stir in the kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
Once the pasta has cooked and been drained, stir it into the puttanesca along with the black olives. Toss and sprinkle with the parmesan cheese before serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LEAFHEAD.
Nutritional Info Amount Per Serving
- Calories: 264.4
- Total Fat: 13.3 g
- Cholesterol: 9.9 mg
- Sodium: 706.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 6.6 g
- Protein: 11.4 g
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