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Kale with Fusilli and Roasted Garlic

Yield 8 servings (serving size: 3/4 cup and 1 tablespoon cheese)

Ingredients

  • 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

Nutrition Information

  • calories 230
  • caloriesfromfat 18 %
  • fat 4.7 g
  • satfat 1.5 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 9.7 g
  • carbohydrate 37.6 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 2.5 mg
  • sodium 214 mg
  • calcium 140 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Remove stems from kale, and wash leaves thoroughly. Pat leaves dry, and coarsely chop to equal 3 cups.

  4. 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.

  5. 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.