PASTA: Pasta with Kale and Red Peppers

[Guest guest]

* Exported from MasterCook Mac *

 

Pasta with Kale and Red Peppers

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p.198

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large bunch kale -- (about 1 pound)

salt -- to taste

1 tablespoon extra virgin olive oil

1 medium red bell pepper -- or large

cut into thin 2-inch-long slices

1/4 teaspoon red pepper flakes -- optional

2 large garlic cloves -- minced

3/4 pound fettucine -- penne, or fusilli

1/2 cup nonfat cottage cheese -- or low-fat

1/4 cup low-fat milk

freshly ground black pepper -- to taste

1 ounce Parmesan cheese -- grated (1/4 cup)

 

This is a colorful version of pasta with greens. If you can find the

delicate Russian kale at your farmers’ market, use it for this, as the

leaves are not as tough as the kale we find at the supermarket. But any

type will work. The garlicky, slightly piquant kale and red pepper

combination makes a nice vegetable side dish as well as a topping for

pasta.

 

MAKES 4 SERVINGS

 

1. Begin heating a large pot or pasta pot fill’ of water. Meanwhile,

stem and wash the kale. When the water comes to a rolling boil, add 1

tablespoon salt and the kale. Cook for about 3 minutes, until the leaves

are just tender. Remove the kale from the water with a slotted spoon or

deep-fry skimmer and transfer to a bowl of cold water. Drain, squeeze

out any water, and chop coarsely.

 

2. Heat the oil in a large, heavy nonstick skillet over medium heat. Add

the red pepper and a

pinch of salt. Cook, stirring, until tender, 8 to 10 minutes. Stir in

the garlic and red pepper

flakes. Stir together for 30 seconds, until the garlic begins to smell

fragrant. Stir in the kale and

2 ladles of cooking water from the kale. Stir together for a couple of

minutes, until the mixture

is heated through. Season to taste with salt and pepper. Keep warm while

you cook the pasta.

 

3. Bring the water in which you cooked the kale back to a boil; add more

water if the level seems low. If you add more water, add another 2

teaspoons salt when the water comes to a boil; then add the pasta and

cook until al dente, firm to the bite. Drain.

 

4. While the pasta is cooking, blend together the cottage cheese and

milk in a mini-food processor or food processor fitted with the steel

blade until completely smooth. Transfer to a large serving bowl.

 

5. When the pasta is drained, add to the cottage cheese mixture along

with the kale, peppers, and Parmesan. Toss to combine. Grind on some

pepper and serve at once.

 

Advance preparation: The kale and pepper mixture can be prepared hours

ahead of serving and reheated when you cook the pasta. The blended

cottage cheese mixture will keep for 3 days in the refrigerator.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 411 Calories; 7g Fat (15%

calories from fat); 18g Protein; 68g Carbohydrate; 7mg Cholesterol;

221mg Sodium

Food Exchanges: 4 1/2 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1 Fat

 

_____