Whole Wheat Pasta with Kale
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 oz.) package angel hair pasta | May use whole grain |
| 3 tablespoons olive oil | |
| 1 large onion | Washed, peeled and sliced |
| 3 cloves garlic | Washed, peeled and minced |
| 1 teaspoon red pepper flakes | (optional) |
| 1 (2 oz.) can anchovy fillets | Drained and quartered |
| 1 cup canned diced tomatoes | Undrained |
| 2 cups coarsely chopped kale | Washed, trimmed, and chopped. Remove hard core. |
| 1 (4 oz.) can sliced black olives | Drained |
| ½ cup Parmesan cheese or to taste | Grated |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of lightly salted water to a boil. | |
| 2 | Add pasta and cook for 8 to 10 minutes or until al dente; drain. | |
| 3 | Meanwhile, heat olive oil in a large skillet over medium-high heat. | |
| 4 | Add onions, garlic, and red pepper flakes. | |
| 5 | Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. | |
| 6 | Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. | |
| 7 | Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes. | Cook until internal temperature reaches 165°F. |
| 8 | Once the pasta has cooked and been drained, stir into the sauce along with the black olives. | |
| 9 | Toss and sprinkle with grated Parmesan cheese before serving. |
Posted in Side Dish, Starch Side Recipes
