Kale Puttanesca
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Kale Puttanesca calories by ingredient
Number of Servings: 6
Ingredients
-
3/4 (16 ounce) package whole-wheat angel hair pasta
3 tablespoons olive oil
3/4 large onion, sliced
4 cloves garlic, minced
1 1/2 teaspoons red pepper flakes
1 tablespoon and 1 1/2 teaspoons drained capers
2 1/2 cups canned diced tomatoes, undrained
5 cups coarsely chopped kale
1 1/2 (4 ounce) cans or more to taste sliced black olives, drained
3/4 cup grated parmesan cheese, or more to taste
Directions
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.