Kale Pasta with Feta

9 20 447
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 4
Kale Pasta with Feta
Health Highlights


4 tbsp Feta cheese (crumbled)
1 clove(s) Garlic (large)
3 cup Kale (can substitute nettle or spinach)
3 tbsp Olive Oil, Extra Virgin
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


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 447
Calories from fat 172
Calories from saturated fat 33
Total Fat 19.1 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 10.0 g
Cholesterol 8.3 mg
Sodium 436 mg
Potassium 405 mg
Total Carbohydrate 58 g
Dietary Fiber 5.6 g
Sugars 2.7 g
Protein 14.0 g

Dietary servings

Per Portion

Grain 2.6
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 0.8

Energy sources


Meal Type(s)