PASTA kale with garlic roasted potatoes and pasta

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xpost veg on 6/21, elf on 6/19

 

 

* Exported from MasterCook *

 

Blanched Kale with Garlic Roasted Potatoes and Pasta

 

Recipe By :Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 pound new potatoes

6 tablespoons olive oil -- divided

4 medium cloves garlic -- minced

1 teaspoon minced fresh rosemary leaves

1 teaspoon salt

1 pound kale

2 tablespoons lemon juice

Freshly ground black pepper -- to taste

1 pound long pasta

Freshly grated Parmesan cheese -- to taste

 

To reduce the calories from oil, use one third the amount of oil listed and aid

cooking with spray or water: 422 Calories; 6g Fat (13.3% calories from fat).

 

1. Preheat the oven to 400F. Bring 4 quarts of salted water to a boil in a large

pot for cooking the pasta.

 

2. Scrub the potatoes under cold running water but do not peel them. Cut the

potatoes into 1/2-inch cubes. Place the potatoes in a baking dish large enough

to hold them in a single layer. In a small bowl, combine 2 TABLESPOONS OIL with

the garlic, rosemary, and 1 teaspoon salt. Brush the oil mixture over the

potatoes. Bake until the potatoes are crisp and golden brown, about 40 minutes.

 

3. While the potatoes are roasting, bring several quarts of water to a boil in a

medium pot. Trim and discard the tough kale stems just below the base of the

leaves. Working with one leaf at a time, tear the tender, dark green leafy

portion on one side of the tough center vein away. Remove the leafy portion from

the other side of the vein. Discard the vein and wash the leaves in a large bowl

of cold water, changing the water several times until no sand appears on the

bottom of the bowl. Slice the damp leaves cross-wise into 1/2-inch-wide strips.

Add the kale and salt, to taste to the boiling water. Cook until the kale is

tender but not mushy, about 4 minutes. Drain the kale and toss it in a large

bowl with 2 TABLESPOONS OIL, the lemon juice, and salt and pepper, to taste.

 

4. When the potatoes are golden brown, add them and any garlic and herbs that

can be scraped from the baking dish to the bowl with the kale. Mix well. Taste

for salt and pepper and adjust seasonings if necessary.

 

5. While preparing the sauce, cook and drain the pasta, making sure that some

liquid still clings to the noodles. Toss the hot pasta with the vegetables and

the REMAINING 2 TABLESPOONS OIL. Mix well and transfer portions to warm pasta

bowls. Serve immediately with grated cheese passed separately.

 

VARIATION : Turnip greens, mustard greens, or dandelions could also be used.

 

Vegetarian: 14 gram protein (28%DV)

 

Description:

" Spaghetti or other long, thin shape "

Source:

" Pasta e Verdura [iSBN 0060174021] "

Start to Finish Time:

" 0:50 "

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

 

Per Serving (excluding unknown items): 502 Calories; 15g Fat (27.1% calories

from fat); 14g Protein; 79g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

398mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : Roasted new potatoes laced with garlic and rosemary are the perfect foil

for blanched kale tossed with olive oil and lemon juice. This hearty sauce is

excellent over whole-wheat noodles or regular spaghetti. Either regular green

kale or flowering versions with white or purple veins can be used in this

recipe.

 

Nutr. Assoc. : 0 0 0 3399 0 0 0 0 1405 0

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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