Whole Wheat Fusilli With Kale And Walnut Pesto Pasta Recipes

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WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY



Whole Wheat Pasta With Lemon Kale Chicken Recipe by Tasty image

Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper

Provided by Marie Telling

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

4 oz whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 cups curly kale, chopped, ribs removed
1 lemon lemon zest
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
  • Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
  • Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
  • Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
  • Add cooked chicken, and pasta. Stir to coat, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams

WHOLE-WHEAT PASTA WITH KALE



Whole-Wheat Pasta with Kale image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

4 slices bacon (2 ounces), cut into 1/2-inch strips
3 garlic
1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
Coarse salt and freshly ground pepper
2 cups reduced-sodium canned chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely grated fontina cheese, plus more for serving

Steps:

  • Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet.
  • Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon.

Nutrition Facts : Calories 399 g, Fat 11 g, Protein 17 g

KALE PESTO WITH WHOLE WHEAT PASTA



Kale Pesto With Whole Wheat Pasta image

Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Lunch     Pasta     Kale     Pistachio     Noodle     Healthy     Vegetarian     Soy Free     Peanut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 9

1 large bunch Tuscan kale, ribs and stems removed
Kosher salt
12 oz. farro pasta or whole wheat pasta
⅓ cup raw pistachios
¼ cup extra-virgin olive oil
1 garlic clove
1 oz. Parmesan, finely grated, plus more for serving
2 Tbsp. unsalted butter
Freshly ground black pepper

Steps:

  • Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
  • Cook pasta in pot of boiling water, stirring occasionally, until al dente.
  • Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
  • Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

WHOLE-WHEAT PASTA WITH KALE AND FONTINA



Whole-Wheat Pasta with Kale and Fontina image

A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

4 slices bacon (2 ounces), cut into 1/2-inch strips
3 garlic cloves, thinly sliced
1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
Coarse salt and ground pepper
2 cups reduced-sodium canned chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped Fontina cheese

Steps:

  • Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
  • Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.

Nutrition Facts : Calories 399 g, Fat 11 g, Protein 17 g

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