Serves 8
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. In our experience, kids just love pasta and since they do, we suggest using pasta as a vehicle to introduce and incorporate additional "healthy" ingredients.
Nutrition
As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 185 calories (69 from fat), 8g total fat, 1g saturated fat, 23mg cholesterol, 94mg sodium, 27g total carbohydrate (2g dietary fiber, 25g sugar), 6g protein
Ingredients
1/4 cup olive oil
2 red onions, chopped
1 red bell pepper, cored, seeded and chopped
1 bay leaf
1 tablespoon fresh thyme, chopped
1 pound penne pasta
8 cups kale, cut in 2-inch wide strips
3 cloves garlic, minced
1/2 cup vegetable stock
2 red onions, chopped
1 red bell pepper, cored, seeded and chopped
1 bay leaf
1 tablespoon fresh thyme, chopped
1 pound penne pasta
8 cups kale, cut in 2-inch wide strips
3 cloves garlic, minced
1/2 cup vegetable stock
Directions
Heat 3 tablespoons olive oil in a heavy pot. Add onions, red pepper, bay leaf, and thyme and cook for 5 minutes or until onions begin to brown.
In another pot, cook the pasta. Drain and reserve it in a serving bowl.
Add the greens and garlic to the onion mixture and sauté for 5 minutes, add the stock and simmer 2 minutes.
Add to reserved pasta along with remaining olive oil, salt, and pepper. Toss to mix and check seasoning. Adjust as needed.
In another pot, cook the pasta. Drain and reserve it in a serving bowl.
Add the greens and garlic to the onion mixture and sauté for 5 minutes, add the stock and simmer 2 minutes.
Add to reserved pasta along with remaining olive oil, salt, and pepper. Toss to mix and check seasoning. Adjust as needed.
Sent from my iPhone
No comments:
Post a Comment