Kale Pasta With Walnuts and Sun-Dried Tomatoes

Kale, sundried tomatoes, walnuts, and bacon pair together to top these delicious spiral noodles. Cooks fast and gets served in a bowl.

• 1 tsp olive oil

• 2 each cloves garlic (minced)

• 1/2 cup walnut pieces (chopped)

• 2 cups Lacinato kale (rinse, drain, remove stems, cut in small squares)

• 1 cup chicken broth (low sodium)

• 1 tsp cornstarch

• 1/4 cup sundried tomatoes (soaked in water)

• 8 ounces spiral pasta (we used Banza )

• 1 tablespoon chopped cooked bacon

• 2 each grilled peppers (for garnish optional)

1. Cook the spiral pasta according to the package directions. Drain in a colander.

2. Meanwhile use a Dutch Oven pan and heat it over medium-high heat. Saute the garlic in the olive oil until it is nutty, about a minute. Add the walnuts and stir frequently to toast them. Add the kale, toss to cook.

3. Mix the chicken broth with the cornstarch. Pour into the pan with the kale. Cover the pan and allow to simmer for a few minutes until the kale wilts. add the sundried tomatoes. Cover and simmer for another minute.

4. Serve the spirals with the kale sauce. Top with bacon bits and a grilled red tomato.

Entree, Dinner, American, pasta, Bowl

Nutrition

Serving: 1bowl about 1.5 cups | Calories: 354kcal | Carbohydrates: 48g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 82mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg