Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 2 cups Kale Leaves chopped
- 4 Tomatoes
- 2 tbsp Fresh Oregano chopped
- 1/4 tsp Each Salt and Pepper
- Pinch Hot Pepper Flakes
- 8 oz Spaghetti
Parsley Pesto
- 1 cup Fresh Italian Parsley Leaves
- 1/4 cup Fresh Grated Parmesan
- 1/2 cup Extra Virgin Olive Oil
- 1 clove Garlic minced
- Pinch Fresh Ground Pepper
Instructions
Parsley Pesto
- In a food processor, pulse together parsley and Parmesan. Add oil and puree to combine. Stir in garlic and pepper; set aside.
- In a saucepan, heat oil over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in kale and cook until wilted. Add tomatoes, oregano, salt, pepper and hot pepper flakes. Cover and cook for about 10 minutes or until tomatoes are very soft.
- Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well reserving 1/2 cup (125 mL) of the cooking water. Toss with sauce adding some of the water to moisten if necessary. Spoon Parsley Pesto over top to serve and stir in as you enjoy.
Nutrition Facts
Kale and Tomato Spaghetti
Per
265 g
Calories
390
% Daily Value*
Fat
31.5
g
48
%
Saturated Fat
3.5
g
22
%
Carbohydrates
26
g
9
%
Fibre
4
g
17
%
Sugars
5
g
6
%
Protein
5
g
10
%
Cholesterol
5
mg
2
%
Sodium
85
mg
4
%
Vitamin A
3500
IU
70
%
Vitamin C
74.3
mg
90
%
Calcium
30
mg
3
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
