Recipe by Cooking Light March 1996


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

230 calories; calories from fat 18%; fat 4.7g; saturated fat 1.5g; mono fat 1.9g; poly fat 0.6g; protein 9.7g; carbohydrates 37.6g; fiber 1.5g; cholesterol 5mg; iron 2.5mg; sodium 214mg; calcium 140mg.