8 servings (serving size: 3/4 cup and 1 tablespoon cheese)
1 whole garlic head
1 pound kale
3 quarts water
1 (10 1/4-ounce) can low-salt chicken broth
3 cups uncooked fusilli (twisted spaghetti)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Preheat oven to 350°.
Remove white papery skin from garlic head, and separate cloves. Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender. Set aside.
Remove stems from kale, and wash leaves thoroughly. Pat leaves dry, and coarsely chop to equal 3 cups.
Combine water and broth in a large Dutch oven; bring to a boil. Add kale; cook 5 minutes or until tender. Drain kale, reserving cooking liquid. Return cooking liquid to pan; bring to a boil. Add pasta; cook 8 minutes or until tender. Drain pasta, reserving 3 tablespoons cooking liquid.
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well. Spoon pasta mixture onto individual plates, and sprinkle with cheese.
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