Pasta with Edamame and Kale

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Pasta with Edamame and Kale

2 tablespoons sunflower seeds

1 tablespoon olive oil

1 large yellow onion, thinly sliced

3 cloves garlic, minced

1-1/2 large bunches kale (12 ounces), stems removed and coarsely

chopped

1 cup vegetable broth

2 cups cooked and shelled edamame

salt and hot red pepper flakes

1 pound pasta

6 tablespoons grated Pecorino Romano cheese

Black pepper

 

 

 

 

 

 

In a 350-degree oven, toast sunflower seeds on cookie sheet 10 minutes

or until lightly browned (watch closely). Set aside.

 

Heat oil in large skillet over medium-high heat. Add onion and cook,

stirring frequently, about 5 minutes. Stir in garlic and kale;

continue cooking until kale wilts, about 2 minutes. Stir in broth,

edamame, and salt and red pepper flakes to taste. Simmer, covered,

until kale is tender, about 3 minutes.

 

Meanwhile, cook pasta in large pot of boiling water. Cook al dente

according to package directions. Drain well. Toss pasta with edamame

mixture. Sprinkle with cheese, pine nuts and black pepper.

 

Serves 4.

 

Calories 702, Fat 17 g, Protein 44 g, Carb 78 g, Fiber 9 g,

Cholesterol 10 mg, Vit. A 790 RE, Vit. C 120 mg, Sodium 423 mg,

Calcium 404 mg, Iron 8.9 mg.

 

 

Adapted from Mauny’s Kitchen Table Recipes: www.maunyskitchen.com

Source: Washington Ste U Ag Systems

Formatted by Chupa Babi in MC: 11.06.06

 

Often thought of only as a garnish, nutrient-rich kale pairs up with

edamame in this flavorful pasta dish.

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