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Orecchiette with Kale and Sun Dried Tomatoes

Heart.Foods's picture
  Sundried tomatoes 1 Cup (16 tbs) (Packed Without Oil)
  Boiling water 1 Cup (16 tbs)
  Olive oil 1 Teaspoon
  Dried crushed red pepper 3⁄4 Teaspoon
  Garlic 4 Clove (20 gm), minced (Large Cloves)
  Salt 1⁄4 Teaspoon
  Orecchiette pasta 1 Pound (Uncooked Bowl Shaped Pasta)
  Chopped kale 7 Cup (112 tbs) (1 Bunch)
  Freshly grated romano cheese 2 Tablespoon
  Kalamata olives 6 , pitted and sliced

Combine tomatoes and water in a small bowl.
Let stand 15 minutes; drain, reserving 1/2 cup water.
Cut tomatoes into thin strips; set aside.
Heat oil in a small nonstick skillet over medium heat.
Add pepper and garlic; saute 1 minute.
Remove from heat; stir in salt and tomato strips.
Set aside.
Cook pasta according to package directions, omitting salt and fat; add kale during last 5 minutes of cooking time.
Drain; place pasta mixture in a large serving bowl.
Add tomato mixture and reserved 1/2 cup water to pasta, tossing lightly.
Top with cheese and olives.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2135 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 31.2 mg10.4%

Sodium 2314.9 mg96.5%

Total Carbohydrates 387 g129.1%

Dietary Fiber 28.7 g114.7%

Sugars 20.7 g

Protein 84 g167.4%

Vitamin A 873.5% Vitamin C 605.7%

Calcium 80% Iron 101.5%

*Based on a 2000 Calorie diet

Orecchiette With Kale And Sun Dried Tomatoes Recipe