Whole-Grain Penne with Broccoli and Kale
Nutrition Score per serving
(1 ½ cups)- 385 calories
|6||green tea bags|
|2 1⁄2||c||dry multigrain or whole-wheat penne|
|2||c||small broccoli florets|
|2||c||small inner flowering kale leaves (or coarsely chopped regular kale)|
|1 14 1/2-ounce can fire-roasted, diced tomatoes, undrained, preferably organic|
|4||t||extra-virgin olive oil|
|1⁄4||c||julienned fresh basil leaves|
|Freshly ground black pepper to taste|
> Bring 6 cups water to a boil in a large saucepan. Add tea bags; turn off heat and let steep for 5 minutes. Discard tea bags. Bring tea to a boil, add pasta, and cook according to package directions, adding broccoli and kale during the last 3 minutes of cooking.
> Meanwhile, in a large bowl, combine tomatoes, ricotta, oil, vinegar, and garlic; mix well. Drain pasta and cooked vegetables; add to bowl and toss well. Transfer to four plates and top with basil and Parmigiano-Reggiano. Sprinkle with salt and pepper.
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