Kale Pasta With Walnuts and Sun-Dried Tomatoes

cooking
Written By Judy Doherty, MPS, PCII

Kale Pasta With Walnuts and Sun-Dried Tomatoes

Kale, sundried tomatoes, walnuts, and bacon pair together to top these delicious spiral noodles. Cooks fast and gets served in a bowl.

  • 1 tsp olive oil

  • 2 each cloves garlic (minced)

  • 1/2 cup walnut pieces (chopped)

  • 2 cups Lacinato kale (rinse, drain, remove stems, cut in small squares)

  • 1 cup chicken broth (low sodium)

  • 1 tsp cornstarch

  • 1/4 cup sundried tomatoes (soaked in water)

  • 8 ounces spiral pasta (we used Banza )

  • 1 tablespoon chopped cooked bacon

  • 2 each grilled peppers (for garnish optional)

  1. Cook the spiral pasta according to the package directions. Drain in a colander.

  2. Meanwhile use a Dutch Oven pan and heat it over medium-high heat. Saute the garlic in the olive oil until it is nutty, about a minute. Add the walnuts and stir frequently to toast them. Add the kale, toss to cook.

  3. Mix the chicken broth with the cornstarch. Pour into the pan with the kale. Cover the pan and allow to simmer for a few minutes until the kale wilts. add the sundried tomatoes. Cover and simmer for another minute.

  4. Serve the spirals with the kale sauce. Top with bacon bits and a grilled red tomato.

Entree, Dinner, American, pasta, Bowl

Nutrition

Serving: 1bowl about 1.5 cups | Calories: 354kcal | Carbohydrates: 48g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 82mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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