Monday, May 9, 2011

Kale and Whole Wheat Pasta Recipe

I have a new recipe to add to my favorites list! My friend Elizabeth recommended this to me recently, so I decided to try it as one of my NEW recipes this week. I never knew kale could taste so good. I loved the flavor combinations in this.

Kale and Whole Wheat pasta
(Print Recipe)
Adapted from The Way the Cookie Crumbles
3 tablespoons safflower oil
7 cloves garlic, 5 cloves sliced thin lengthwise, 2 cloves minced or pressed through garlic press
1/2 medium onion, diced small (use the whole thing if you are a big onion fan!)
1/2 teaspoon hot red pepper flakes
10 oz kale, thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
1 and 1/2 cups vegetable broth
1 can (14½ ounces) diced tomatoes, drained
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup pitted kalamata olives, roughly chopped
10 ounces whole wheat spaghetti
Ground black pepper
1. Heat oil and sliced garlic in 12-inch straight-sided sauté pan over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.
2. Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.
3. Add half of greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 1/2 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans, drained tomatoes, and olives.
4. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Adjust seasoning with salt and pepper. Serve immediately, sprinkling garlic chips over the top of each served dish.
Another benefit to this recipe was that I could find all the ingredients at Trader Joes! Including the kale, which comes in 10 oz bags. I love trying new recipes that come out so tasty. This would fall under the category of fast (well, kind of), cheap (yes), and easy (definitely!) Thanks E!

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