Featured Recipe from Ellie Krieger: Whole-Grain Rotini with Tuscan Kale

Turn a kale salad into an entrée by adding whole-grain pasta. Tossing the pasta with the kale softens the vegetable enough, while it retains a toothsome freshness.

Serves 6

Ingredients

• 1 pound whole-grain rotini or fusilli
• 1/3 cup pine nuts
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, thinly slices
• 1 bunch (¾ pound) lacinato (aka Tuscan) kale or tender regular kale, stems and center ribs discarded
• 2 tablespoons red wine vinegar
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ cup Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the pasta and cook according to the directions on the package.

2. Meanwhile, toast the nuts in a small dry skillet over a medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes. Transfer the nuts to a small dish. Put the oil and the garlic in the same skillet and heat over a medium-low heat until the garlic is just golden, about 3 minutes. Remove from the heat.

3. Slice the kale leaves very thin and place them in a large bowl. When the pasta is done, drain it, and, while it’s still hot, add to the kale along with the garlic and oil, vinegar, pine nuts, salt, pepper, and Parmesan cheese. Toss well to combine. Serve warm or at room temperature.

Calories: 420; Fat 15g (Sat 2g, Mono 3.6g, Poly 4.3g); Protein 14g; Carb 63g; Fiber 10g; Chol 5mg; Sodium 270mg