Orecchiette and Dinosaur Kale
Author: Amanda
Recipe type: Entree
Serves: 4
- ½ lb orecchiette
- 1 tablespoon olive oil
- 1 cup of your favorite tomato sauce
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- ½ pound dinosaur/Tuscan kale, been trimmed and coarsely chopped
- Salt to taste
- Parmesan to taste
- Boil some water with salt. Cook orecchiette until al dente, about 10 minutes. Drain.
- Heat a pot or deep saute pan until hot. Add olive oil and garlic.
- As soon as the garlic begins to smell fragrant, about a minute, add the kale, salt and red pepper flakes.
- Lower the heat to medium low, cover and cook for about 10 minutes, or until tender.
- Add the tomato sauce and stir until thoroughly heated.
- Mix pasta into sauce until well mixed.
Serving size: 1 cup Calories: 479 Total Fat: 15.4 g Total Carbohydrate: 6.9 g Sugar: 5.9 g Dietary Fiber: 8.2 g Protein: 18.1 g
Recipe by Recovering Vegan at http://recoveringvegan.com/want-prehistoric-cabbage-kale-yes-you-do/
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