Whole-Grain Penne with Broccoli and Kale
Healthy pasta recipes cooked in green tea provide antioxidants as well as a flavor similar spinach pasta.
Nutrition Score per serving
(1 ½ cups)- 385 calories
11 g fat (27% of calories)
3 g saturated fat
52 g carbs
19 g protein
7 g fiber
260 mg calcium
2 mg iron
616 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
| 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 | ||
| 3⁄4 | c | part-skim ricotta |
| 4 | t | extra-virgin olive oil |
| 1 | T | balsamic vinegar |
| 1 | clv | garlic, minced |
| 1⁄4 | c | julienned fresh basil leaves |
| 2 | T | grated Parmigiano-Reggiano |
| 1⁄2 | t | sea salt |
| Freshly ground black pepper to taste |
Instructions
> 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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