Whole wheat Rigate pasta w. Kale
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.3
- Total Fat: 18.3 g
- Cholesterol: 0.0 mg
- Sodium: 33.4 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 9.4 g
- Protein: 9.6 g
View full nutritional breakdown of Whole wheat Rigate pasta w. Kale calories by ingredient
Introduction
Whole wheat pasta with kale, veggies, lemon and pine nuts. Whole wheat pasta with kale, veggies, lemon and pine nuts.Number of Servings: 4
Ingredients
-
Olive Oil, .25 cup (remove)
Lemons, 1 fruit without seeds (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Zucchini, 1.5 cup, sliced (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)
Kale, 4 cup, chopped (remove)
Whole Wheat Spaghetti, cooked (pasta), 3 cup (remove)
*Pine Nuts, .25 cup (remove)
Tips
Top with shredded parmigiana cheese, maybe brighten up with a bit of chardonnay vinegar.
Directions
In cast iron - warm oil.
Thinly slice .5 lemon
saute lemon in oil
Salt and boil water
slice onion and saute
Add to onion sliced mushrooms and stir
Add zucchini (thinly sliced on a bias) and saute to soft.
Add in kale in handfuls and saute - do not over cook to mush.
Transfer to metal mixing bowl.
Boil pasta to al dente. Once done and strained toss pasta with sauted veggies, pine nuts and lemon juice.
Serving Size: Makes about 4.5 servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user KRISTENTHURMAN.
Thinly slice .5 lemon
saute lemon in oil
Salt and boil water
slice onion and saute
Add to onion sliced mushrooms and stir
Add zucchini (thinly sliced on a bias) and saute to soft.
Add in kale in handfuls and saute - do not over cook to mush.
Transfer to metal mixing bowl.
Boil pasta to al dente. Once done and strained toss pasta with sauted veggies, pine nuts and lemon juice.
Serving Size: Makes about 4.5 servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user KRISTENTHURMAN.