Whole Wheat Pasta with Kale

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
1 (16 oz.) package  angel hair pastaMay use whole grain
3 tablespoons olive oil 
1 large onionWashed, peeled and sliced
3 cloves garlicWashed, peeled and minced
1 teaspoon red pepper flakes(optional)
1 (2 oz.) can anchovy filletsDrained and quartered
1 cup canned diced tomatoesUndrained
2 cups coarsely chopped kaleWashed, trimmed, and chopped. Remove hard core.
1 (4 oz.) can sliced black olivesDrained
½ cup Parmesan cheese or to tasteGrated

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1Bring a large pot of lightly salted water to a boil. 
2Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
3Meanwhile, heat olive oil in a large skillet over medium-high heat. 
4Add onions, garlic, and red pepper flakes. 
5Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. 
6Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. 
7Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.Cook until internal temperature reaches 165°F.
8Once the pasta has cooked and been drained, stir into the sauce along with the black olives. 
9Toss and sprinkle with grated Parmesan cheese before serving. 

Jacqueline Larson M.S., R.D.N. and Associates