Healthy kale pesto pasta recipe - Healthy vegetarian kale recipes

Author: Henry Fleischman  

Beyond tenderizing the kale, a quick blanch helps preserve its deep-green color in the pesto, even as it coats hot pasta. This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature.

Tomato & Kale Pesto Pasta

Tomato & Kale Pesto Pasta
This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature. Kale and basil create a fresh-tasting pesto that is packed with protein and taste, thanks to the addition of chickpeas. We like shaved Parmesan sprinkled on the top, but feel free to add toasted pine nuts or walnuts for some crunch.
Provided by: EatingWell Test Kitchen
Total time: 25 minutes
Yields: 8 servings
Number of ingredients: 12
  • 2 cups fresh baby kale (2 ounces)
  • ½ cup fresh basil leaves
  • ⅓ cup canned reduced-sodium chickpeas
  • 1 ½ ounces Parmesan cheese, finely shredded
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, quartered
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 6 ounces whole-grain penne pasta
  • 3 cups seeded and chopped tomatoes (6 medium)
  • 1 pinch Shaved Parmesan cheese
  • Calories: 153.6 calories
  • Carbohydrate: 21 g
  • Cholesterol: 3.8 mg
  • Fat: 5.8 g
  • Fiber: 3.6 g
  • Protein: 6.2 g
  • Saturated Fat: 1.4 g
  • Sodium: 177.1 mg
  • Sugar: 2.7 g
How to cook:
  1. For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.
  2. Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Serve warm or at room temperature.
Notes: Healthy Kale Pesto Pasta Recipe, Ingredients · Kale · Basil leaves · Avocado · Walnuts · Lemon juice · Black pepper powder · Extra Virgin Olive Oil · Pasta Fusilli

Healthy Kale Pesto Pasta

Healthy Kale Pesto Pasta
Healthy Kale Pesto Pasta is a dish that hides the fact that it's good for you. The pasta and cheese are welcoming, and the cheery tomatoes divine!
Provided by: My Organized Chaos
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
  • 10 ounces fresh kale
  • 2 tbsp olive oil
  • 2 tsp miso paste
  • 1 tsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp nutritional yeast {this can be found in the bulk section of a natural foods store, this is not baking yeast. It can also be omitted if you wish}
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1 package whole wheat {or regular} bow tie noodles
  • 15 cherry tomatoes, halved
  • parmesan cheese for garnish
  • Calories: 123 calories
  • Carbohydrate: 10 grams carbohydrates
  • Fiber: 1 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 4 Servings
  • Sodium: 218 milligrams sodium
  • Sugar: 1 grams sugar
How to cook:
  1. Cook pasta according to package directions.
  2. While cooking pasta, bring a medium pot of water to a boil. Fill a large bowl with ice water; set aside.
  3. Place kale into boiling water for 30 seconds, remove and plunge into ice water bath for 1-2 minutes.
  4. Remove kale from water, squeezing extra water out with hands.
  5. Place kale into the bowl of a food processor. Add olive oil, garlic, salt, and pepper to bowl and pulse until well combined.
  6. Add miso paste, garlic, lemon juice, and nutritional yeast; process for 1 minute, scrape down sides, process again for 30 seconds.
  7. Drain pasta, and place into a serving bowl.
  8. Add kale pesto; gently fold into pasta using a spatula or wooden spoon. Add cherry tomatoes; gently fold into pasta until coated.
  9. Garnish with parmesan cheese and serve immediately.
  10. Enjoy!
Notes: Easy Kale Pesto Recipe, Toss the kale with 1/4 cup of olive oil, salt, and pepper. · Set aside and marinate for 20 minutes. · In a food processor, pulse blend the pine

Rigatoni with Kale Pesto

Rigatoni with Kale Pesto
Whole-wheat pasta would be a tasty option here, complementing the earthy flavor of kale. Beyond tenderizing the kale, a quick blanch helps preserve its deep-green color in the pesto, even as it coats hot pasta. Pecorino cheese is a little more pungent than Parmigiano-Reggiano, so it stands up nicely to the kale. We love the bright floral note the lemon rind adds to the pesto.
Provided by: Cooking Light
Total time: 34 minutes
Yields: 8 servings
Number of ingredients: 10
  • 2 bunches lacinato kale, stemmed
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves, chopped
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon freshly grated lemon rind
  • 2 ounces fresh pecorino Romano cheese, finely grated (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Dash of Aleppo pepper (optional)
  • 1 pound rigatoni pasta
  • Calories: 424 calories
  • Carbohydrate: 44 g
  • Cholesterol: 8 mg
  • Fat: 23.2 g
  • Fiber: 3 g
  • Protein: 10 g
  • Saturated Fat: 4.7 g
  • Sodium: 508 mg
  • Sugar: 3 g
How to cook:
  1. Step 1 Bring a large pot of water to a boil. Fill a large bowl with ice water. Working in two or three batches, submerge kale in boiling water for 15 seconds until wilted and deep green; remove, and immediately plunge into ice water for 15 seconds. Drain kale well; place on layers of paper towels, and press to remove excess liquid. Place kale, pine nuts, and garlic in a food processor or blender. Pulse until coarsely chopped. Slowly add oil with motor running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt, and peppers.
  2. Step 2 Cook pasta according to package instructions, omitting salt and fat. When pasta is al dente, drain, reserving 1 cup pasta cooking liquid. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tablespoon at a time, until sauce reaches desired consistency.
Notes: Creamy pesto & kale pasta recipe, Ingredients · 1 tbsp rapeseed oil · 2 red onions , thinly sliced · 300g kale · 300g wholemeal pasta (penne or mafalda work well) · 4 tbsp reduced-fat soft cheese

Kale Pesto Pasta

Kale Pesto Pasta
Kale makes a great inexpensive and earthy pesto! Dress up this Kale Pesto pasta with add-ins to make it a meal, or keep it simple for the perfect summer side.
Provided by: Beth - Budget Bytes
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 10
  • 1 lb pasta ($1.49)
  • 4 cups kale, chopped, loosely packed ($0.50)
  • 1/3 cup olive oil, or as needed ($0.82)
  • 1 large lemon (1/4 c juice, 1 Tbsp zest) ($0.75)
  • 1 clove garlic ($0.08)
  • 1/4 cup chopped walnuts ($0.57)
  • 1/3 cup Parmesan, grated ($0.55)
  • 1/2 tsp salt, or as needed ($0.03)
  • Freshly cracked pepper to taste ($0.05)
  • 4 oz. mozzarella (optional) ($2.00)
  • Serving Size: 1 Serving
  • Calories: 504.02 kcal
  • Carbohydrate: 60.87 g
  • Protein: 17.03 g
  • Fat: 21.72 g
  • Fiber: 3.62 g
  • Sodium: 459.85 mg
How to cook:
  1. Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain in a colander and let cool.
  2. While the pasta is cooking, prepare the pesto. Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.
  3. Add the chopped and washed kale to a food processor along with the olive oil, 1/4 cup juice from the lemon, garlic, walnuts, Parmesan, salt, and pepper. Purée the mixture until smooth and bright green. Add more oil if needed to allow the mixture to become a thick, smooth sauce. Taste the pesto and adjust the salt, pepper, or lemon juice to your liking. Set the pesto aside.
  4. Once the pasta is drained and cooled to the point where it is no longer steaming, transfer it to a large bowl. Add about half of the pesto and stir until the pasta is coated.
  5. Dice the mozzarella into small cubes, then add it to the pasta along with about 1 Tbsp of the zest from the lemon. Stir to combine with the pesto pasta. Add more pesto until everything is coated in a thick layer. Top with more freshly cracked pepper and serve, or refrigerate until ready to eat.
Notes: Kale Pesto With Whole Wheat Pasta, Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1
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