This was my first adventure with eating raw kale. It has always only seemed appetizing cooked since it’s tougher then other greens like spinach, but, this recipe proved me wrong. This was pretty quick and easy for a weeknight while still packing a lot of nutrition!
Kale Pesto & Sun-Dried Tomato Pasta- adapted from littleleopardbook
12 oz whole wheat spaghetti
3/4 cup kale pesto (see below)
6 tbsp. sun-dried tomatoes, chopped
1 1/2 cups grape (or cherry) tomatoes, halved
6 tbsp. extra virgin olive oil
4 cups kale, washed and chopped
6 cloves garlic, minced
1/4 cup cashews
1/4 tsp. black pepper
1/2 tsp. salt
1/4 cup water
1/4 cup parmesan cheese, shredded
- Prepare kale pesto by combining kale, garlic and cashews in blender or food processor until smooth. Next add salt, pepper, olive oil and water and blend until well combined. Finally, stir in parmesan cheese and pulse for a few seconds. Note: This recipe will make slightly more then needed for the pasta. Save and mix into a vegetable dish or as a spread on sandwiches for later in the week.
- Cook pasta according to package directions. Drain the pasta and mix in 3/4 cup kale pesto.
- Stir in sun-dried tomatoes and grape tomatoes. Serve and enjoy!
Nutrition Facts (per serving): 240 calories, 12g fat (2g saturated), 27g carbohydrate (4.5g fiber), 6.5g protein
So here’s the thing, I not only use this blog to share recipes that I alter or create on my own, but I also use it to reference when I make my weekly menu at future dates. A lot of times I make really good recipes that are not mine and I don’t feel the need to alter them. The thing is, if they don’t go on my blog, then they get lost in time! In the past two weeks there were 3 of these recipes that were delicious and I don’t want to forget about them. So here they are for you to enjoy, and for me to remember!
Sausage & Pumpkin Pasta
Recipe by: Prevention RD
I love love this blog. She always makes such delicious yet healthy recipes and the pictures are mouth watering! This was another favorite, and I EVEN got my pumpkin hating man to admit he loved it as well.
My Changes: I omitted the sage and used spiral pasta instead of bowties
Mushroom Kale Lasagna
Recipe by: skinnytaste
This meal was a very satisfying vegetarian lasagna, I loved it. I will note that it is a little time consuming because kale takes a while to clean and trim down and then the baking time was 40 minutes on top of all the prep, so you might want to save this one for a weekend. Don’t let that discourage you though because it was nutrition packed and delicious too!
My Changes: Use whole wheat lasagna noodles if you can find them
Bruschetta with Shrimp, Tarragon and Arugula
Recipe by: Giada De Laurentiis
As always, Giada delivers. This was actually my first time using mascarpone cheese also. I was surprised that it wasn’t any more expensive then mozzarella, and it had a nice creamy texture. It did, however, pack quite a bit of fat. Definitely more of a treat then a staple.
This recipe was a pinterest find… yes, I do stay up way past my bedtime browsing for recipes on a regular basis. I just made a few adjustments based on personal preference. Feel free to sub out the greens, beans or cheese for a type that you like better. Eat up, this one’s packed with nutrition!
Baked Pasta with Kale & Chick Peas– slightly adapted from preventionRD
1/2 lb whole wheat spiral pasta (any you can find will do)
2 Tbsp olive oil, divided
3 garlic cloves, minced
28 oz canned reduced sodium diced tomatoes
1/8 tsp sugar
1 Tbsp balsamic vinegar
salt & pepper, to taste
1/4 cup basil leaves, thinly sliced
1 can reduced sodium garbanzo beans
4 oz feta cheese
1/2 cup (2 oz) parmesan cheese, shredded
12 oz kale, ribs removed and roughly chopped
1/3 cup panko breadcrumbs
- Bring a large pot of salted water to a boil.
- Drain and rinse garbanzo beans.
- Meanwhile, heat 1 tbsp of the olive oil over medium heat in a large skillet. Add the garlic. Cook 30 seconds, or until fragrant. Add the tomatoes, sugar, balsamic vinegar, salt and basil to the pan. Stir, turn up the heat, and bring to a boil. Reduce heat and simmer for 15 minutes or until thick and fragrant. Add freshly black pepper. Stir in the feta cheese, parmesan cheese, and garbanzo beans.
- Preheat the oven to 350 F.
- Cook the pasta in pot of boiling water for 7-8 minutes. Then add the kale to the boiling pasta and cook until softened, about 2 minutes.
- Drain and transfer to a large bowl. Add the tomato-feta cheese sauce to the bowl and combine thoroughly. Transfer to an 9×13 baking dish.
- Toss the breadcrumbs with the remaining tablespoon olive oil. Sprinkle over the top of the pasta. Bake until casserole is bubbly and breadcrumbs are lightly brown, about 30 minutes. Let stand 5-10 minutes before serving.