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Kale Pesto Pasta

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Kale Pesto Pasta
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Kale, basil and lemon combine to make a refreshing pesto pasta dish that can be served hot or cold as a salad.

Ingredients

1
box (14.5 oz) uncooked multigrain or whole-grain rotini or rotelle pasta
1
bunch (8 oz) fresh kale, ribs removed (6 cups)
1
cup packed fresh basil leaves (from 1-oz box)
2
cloves garlic
2
tablespoons olive oil
1/4
cup reduced-sodium vegetable broth
1/3
cup lemon juice
1/4
cup toasted pine nuts
1/8
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup shredded Parmesan cheese

Directions

  • 1 Cook pasta as directed on package, reserving 1/4 cup of pasta cooking water; drain well.
  • 2 Meanwhile, in food processor, place all remaining ingredients except Parmesan cheese. Cover; process about 1 minute, stopping occasionally to scrape sides, until smooth.
  • 3 Return pasta to saucepan. Stir in reserved pasta water and pesto from food processor; toss to mix. Serve immediately with Parmesan cheese sprinkled on top.
Tips  

For an extra-special touch, top each serving with a small amount of grated lemon peel.

To serve this pasta dish as a cold salad, simply run pasta under cold water after cooking to cool. Follow steps above; cover and refrigerate.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
250mg
7%
Total Carbohydrate
43g
14%
(
Dietary Fiber
5g
20%
,
Sugars
2g
)
Protein
11g
Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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