Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked Hy-Vee whole wheat penne | ||
| 1 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| 1 red bell pepper, seeded and chopped | ||
| 1 bunch(es) kale (about 1/2 pound), center ribs removed & discarded and leaves roughly chopped | ||
| 1 tbsp. Hy-Vee Select balsamic vinegar | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| Hy-Vee shredded Parmesan cheese, optional | ||
| Toasted pine nuts, optional |
Directions
- Prepare penne according to package directions. Drain well; set aside.
- Heat olive oil in a large skillet over medium heat. Add peppers and kale to the pan and sauté until kale is wilted and peppers start to brown, about 10 minutes.
- Add balsamic vinegar and stir until evaporated. Stir in pasta. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese and toasted pine nuts.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 36g
- Protein: 7g
Daily Values
0%
Vitamin A 220%
0%
Vitamin C 200%
0%
Iron 15%
0%
Calcium 10%