Whole Wheat Kale Pasta

Recipe

Main Dish
Whole Wheat Kale Pasta

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

5
Servings
45min
Prep
3hr45min
Total

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Description

Our pasta dish gets a double dose of kale by featuring kale-infused pasta and a kale sauce.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
Pasta
2 c.fresh kale, cored, roughly chopped, and tightly packed
¼ c.water
1 c.semolina flour
¾ c.Hy-Vee whole wheat flour
¾ c.Hy-Vee all-purpose flour, divided
½ tsp.Hy-Vee salt
3Hy-Vee large eggs
1 tbsp.Hy-Vee Select garlic-flavored olive oil
Sauce
4 c.fresh kale, cored, roughly chopped, and tightly packed
1 tbsp.Hy-Vee Select garlic-flavored olive oil
1(8-oz.) pkg. sliced baby bella mushrooms
2 c.cherry tomatoes, halved
c.Hy-Vee Select shredded Parmesan cheese

Things To Grab

  • Microwave-safe bowl
  • Plastic wrap
  • Food processor
  • Large bowl
  • Whisk
  • Pasta machine
  • Large pot
  • Colander
  • Large skillet

Directions

  1. For Pasta: Place 2 cups kale in a microwave-safe bowl; add 1/4 cup water. Cover and cook on high for 2 minutes or until steamed. Transfer kale mixture to a food processor. Cover and process until kale is a paste-like consistency. Strain mixture, reserving 1/4 cup kale puree and 1/4 cup liquid; set aside. Add additional water, if needed, to the kale cooking liquid to measure 1/4 cup.

  2. Stir together semolina flour, whole wheat flour, 1/2 cup all-purpose flour, and salt in a large bowl. Pour mixture onto a clean work surface and make a deep well in the center. Whisk together eggs, reserved kale puree, and cooking liquid. Add egg mixture to the well in dry ingredients; gradually mix, using your fingers to bring ingredients together into a firm dough. Knead the pasta until smooth and elastic, 8 to 10 minutes total. Use remaining 1/4 cup all-purpose flour, as needed, if dough is sticky. Cover dough and let rest for 10 minutes.

  3. Divide dough into four equal portions. Feed dough through a pasta machine according to manufacturer's directions, to make fettuccine. Let pasta dry for up to 2 hours. Place in an airtight container and refrigerate up to 3 days or freeze for up to 1 month. 

    Hyvee Culinary Expert Tip
    If you do not have a pasta machine, on a lightly floured surface roll one portion into a 12-inch square about 1/16-inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes and cut as desired.
    Hy-Vee Seasons Magazine
  4. Cook pasta in a large pot of simmering salted water until pasta is al dente, or firm to the bite, 4 to 8 minutes. Immediately drain the pasta; drizzle with 1 tablespoon garlic-flavored olive oil and keep warm.

  5. For Sauce: Cook remaining 4 cups kale and mushrooms in the remaining 1 tablespoon garlic olive oil in a large skillet until mushrooms are tender and kale is wilted. Stir in tomatoes. Serve sauce over pasta. Sprinkle with cheese.

Nutrition facts

Servings

350 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 115mg
  • Sodium: 390mg
  • Total Carbohydrates: 53g
  • Protein: 17g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 50%
0%
Iron 20%
0%
Calcium 15%

Recipe Source:

Balance March 2018