Pasta Primavera

Health Highlights

Don't be shy and modify!

Ingredients

250 gm	Pasta, fettuccine, whole grain, dry
1 bunch	Kale (torn into bite sized pieces)
1 medium pepper(s)	Red bell pepper (chopped)
1 clove(s)	Garlic (minced)
2 tbsp	Extra virgin olive oil
1/2 cup	Red onion (diced)
1 tsp	Sea Salt
1 tsp	Oregano, dried
1 tbsp	Parmigiano-Reggiano (grated)

Fill a stock pot 3/4 full with water and place on the stover over high heat until it comes to a boil, and 1/2 tsp of sea salt to boiling water and then pasta. Stir occasionally and cook as per package instructions.
In the meantime, heat 1 tbsp of EVOO in a skillet over medium heat, saute garlic and onion until softened
add red pepper and kale and sauce until wilted, about 1-2 minutes
season with sea salt and oregano to taste
add cooked pasta and veggies to a large serving bowl and toss with 1 tbsp EVOO and parmigiano-reggiano
serves 2-4, depending on portion size

Calories 709

Calories from fat 184

Calories from saturated fat 29.7

Total Fat 20.5 g

Saturated Fat 3.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 4.1 g

Monounsaturated Fat 10.7 g

Cholesterol 2.3 mg

Sodium 1360 mg

Potassium 1457 mg

Total Carbohydrate 115 g

Dietary Fiber 23.2 g

Sugars 6.8 g

Protein 28.3 g

Grain	4.8
Vegetables	5.1