Kale Pesto Pasta | Schnucks
Kale Pesto Pasta Kale Pesto Pasta

This plant-forward meal is loaded with green veggies and whole grain noodles to fill you up. With 12 grams of fiber per serving, this pasta dish will help meet your daily fiber goals.

30M 6
Nutrition facts: 540 28G 3.5MG 515MG 66G 12G 16G
Ingredients: 1 bunch kale 1/2 cup Schnucks natural almonds 1/2 cup olive oil 2 garlic cloves 1 tsp. salt juice and zest of 1 lemon 1 (16 oz.) box whole wheat spaghetti 1 large zucchini, thinly sliced 1 cup frozen peas, thawed 1 cup arugula 1/4 cup Parmesan cheese Instructions: Cook kale in a large pot of boiling water until bright green, about 30 seconds. Remove using a slotted spoon, squeeze out excess water and set aside. Add spaghetti to pot and prepare according to package, reserving pasta water. Add 1/4 cup water, almonds, oil, garlic, salt and lemon juice and zest to a blender or food processor and blend until smooth. Add kale and blend. Add water 1 tablespoon at a time, as needed, until smooth. Transfer pesto to a large bowl. Coat a large skillet with cooking spray and add zucchini. Cook zucchini over medium-high heat until softened, stirring often, about 5 minutes. Add peas and cook until warmed, about 2 minutes. Stir in arugula and transfer vegetables to pesto bowl. Add spaghetti to bowl with vegetables and pesto. Add 1/4 cup reserved pasta water and toss until coated.

Kale Pesto Pasta

30-Minute Dinner, Health & Wellness, Healthy Dinner, Pasta & Pizza

This plant-forward meal is loaded with green veggies and whole grain noodles to fill you up. With 12 grams of fiber per serving, this pasta dish will help meet your daily fiber goals.

30M

6

This plant-forward meal is loaded with green veggies and whole grain noodles to fill you up. With 12 grams of fiber per serving, this pasta dish will help meet your daily fiber goals. Aim for 25 grams a day for women and 38 grams for men.

Ingredients

  • 1 bunch kale
  • 1/2 cup Schnucks natural almonds
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1 tsp. salt
  • juice and zest of 1 lemon
  • 1 (16 oz.) box whole wheat spaghetti
  • 1 large zucchini, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 cup arugula
  • 1/4 cup Parmesan cheese

Instructions

  1. Cook kale in a large pot of boiling water until bright green, about 30 seconds. Remove using a slotted spoon, squeeze out excess water and set aside. Add spaghetti to pot and prepare according to package, reserving pasta water.
  2. Add 1/4 cup water, almonds, oil, garlic, salt and lemon juice and zest to a blender or food processor and blend until smooth. Add kale and blend. Add water 1 tablespoon at a time, as needed, until smooth. Transfer pesto to a large bowl.
  3. Coat a large skillet with cooking spray and add zucchini. Cook zucchini over medium-high heat until softened, stirring often, about 5 minutes. Add peas and cook until warmed, about 2 minutes. Stir in arugula and transfer vegetables to pesto bowl.
  4. Add spaghetti to bowl with vegetables and pesto. Add 1/4 cup reserved pasta water and toss until coated.

Nutrition Facts

540 CALORIES Per Serving

FAT: 28G

SATURATED FAT: 4G

CHOLESTEROL: 3.5MG

SODIUM: 515MG

CARBOHYDRATES: 66G

FIBER: 12G

SUGAR: 5G

PROTEIN: 16G

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