Kale Pasta with Feta

Kale Pasta with Feta

Health Rating
Prep Cook Ready in Servings
5 min 15 min 20 min 4
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Ingredients


4 tbsp Feta cheese (crumbled)
1 clove(s) Garlic (large)
3 cup Kale (can substitute nettle or spinach)
3 tbsp Olive oil
2 cup Pasta, Orecchiette, dry (or other choice of pasta)
1/2 tsp Sea salt
3 tbsp Sesame seeds (toasted)
2 tbsp Slivered almonds
3 tbsp Green onion, scallion, ramp

Instructions


Bring a large pot of water to a boil and add salt. Add the kale straight from the bag. Boil kale for less than a minute until the it wilts. Use a slotted spoon to remove the kale from the pot (reserve the kale water). Run under cold water, drain well, then strip the leaves from any big stems. Chop the leaves finely.

In the meantime, bring the kale water back to a boil, add the pasta, and boil until just tender - be careful not to overcook. Reserve a cup of the kale water, and drain the pasta.

Place the pasta pot back on the burner over medium-high heat, adding 1/2 cup of the reserved pasta water, a splash of olive oil, and the chopped garlic. Bring to a simmer, then add the pasta and chopped kale. Add more pasta water if needed. Stir well, and add most of the almonds and sesame seeds. Taste and add more salt if needed. Remove from heat and stir in most of the green onions before turning out into a bowl.

Serve topped with feta, the remaining almonds, sesame seeds, and green onions, drizzled with olive oil.

Nutrition Facts

Per Portion

Calories 484  
Calories from fat 170  
Calories from saturated fat 33  
Total Fat 18.9  g
Saturated Fat 3.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.6  g
Monounsaturated Fat 10.4  g
Cholesterol 8.3  mg
Sodium 429  mg
Potassium 502  mg
Total Carbohydrate 63  g
Dietary Fiber 4.9  g
Sugars 2.7  g
Protein 15.3  g

Dietary servings

Per Portion


Grain 2.7
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 0.8

Energy sources


Pygal 52% 467.549695885 200.925643456 35% 296.982475803 223.428035038 13% 346.030791211 114.091685506 52% 35% 13% Carbohydrates Fat Protein
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