Pasta, Kale and Feta...YUMMY!

Anonymous · December 2007

Anonymous · December 2007

I just had to share this recipe that I got from Runner's World. I made it a few nights ago and have been eating it for dinner ever since. Not only is it filling and feels like comfort food, it's highly nutritious, especially if you make it with whole wheat pasta (I use rotini because it "holds" the other ingredients so well). I highly recommend this for energy and for feeding your soul as you get through the holidays!

Pasta, Kale and Feta

2 cups uncooked pasta

1 medium red onion, chopped

1-2 large cloves garlic, minced or crushed (crushed, I've read, brings out the nutritional value better)

1 bunch kale, chopped

1-2 tsp. hot pepper flakes

generous amount of crumbled feta (I used a carton of the pre-crumbled)

In a large pan, saute onion and garlic in some olive oil until onion is carmelized and/orslightly brown. Meanwhile, boil pasta until al dente or however you prefer it. Add chopped kale to onion & garlic mix, reduce heat and cover to allow kale to staem, about 7 minutes. If it seems dry, add a bit of water before covering. Add pepper flakes and feta and allow feta to melt into the mix. Drain pasta and add slowly to the mix, stirring.

Serve and enjoy! Laughing

~Marin

snowyday · December 2007

We are supposed to be getting a huge storm here so I think before it hits I'll hit the grocery store and try your recipe. Kale is supposed to chock full of vitamins and the garlic makes me hungry just thinking about it. Thanks will try it. Pearl

my3girls · December 2007

Marin,

From one runner to another...THANK YOU!! This recipe sounds absolutely delicious! I love all the ingredients. I too have switched to the whole wheat pasta. I love the taste!

Can't wait to try this out!! Sounds like it would be good as a left over as well. I bring my lunch to work everyday.

Thanks again, and Merry Christmas!

xoxo

Lisa

annme · December 2007

I would definitely add some water to the pan before the kale (I eat a lot of kale). Also, if you don't have feta on hand, parmesan cheese works well with kale, too.

Ann

saluki · December 2007

Thanks Marin,

Sounds like a good one but I'm almost out of feta.

I keep Kale on hand often because it holds up much better in soups than spinach. --I'm going to try it after my biweekly WF pilgrimage.

Okay, by now you know I can make anything unhealthy, but so gooooood. LOL

If any of you are fans of the Olive Garden's Soupa Tuscana (with 2 cups of Kale) here is a pretty good facsimile- I make it quite often (I do cut back on the creme by way of beginning with a roux)

And also a vegetarian option for you Marin --that I gave to my sister from recipeZaar. You can use vegetable broth for the chicken.

"I actually made this recipe vegetarian. I used sausage crumbles from Morningstar Farms, I used fake "bacon" bits, and for the heavy whipping cream I used Silk cream. This was AWESOME. I will be making this again and again. Even my meat eating husband devoured it."

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Olive Garden Copycat Zuppa Toscana
Recipe #38298
137 ratings
This is a clone of the Olive Garden Zuppa Toscana. Tried and true.
by Cycle Michael

4-6 servings

time to make 1½ hours 20 min prep
Change to: servings US Metric
1     lb Italian sausage (I like mild sausage)
2     large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1     large onion, chopped
1/2     can oscar meyer bacon bits
2     cloves garlic, minced
2     cups kale or swiss chard, chopped
2     cans chicken broth
1     quart water
1     cup heavy whipping cream

1-Cook sausage in a 300°F oven for approximately 30 minutes.
2-Drain sausages on paper towels and cut into slices.
3-Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4-Add sausage and bacon.
5-Salt and pepper to taste.
6-Simmer for another 10 minutes.
7-Turn to low heat.
8-Add kale and cream.
Heat through and serve.

malucho1 · January 2008

Two thumbs up!

For the pasta, I used whole wheat penne.

I used coconut oil instead of olive oil. I added some red and orange bell pepper and squeezed a lemon into the veggies as I was sauteeing them. Next time, I'll add some pine nuts for added texture.

I thought I didn't like kale! Foot in mouth This was YUM.

Pasta, Kale and Feta...YUMMY!

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