Pasta with Broccoli, Kale and Sun Dried Tomatoes

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


Pasta with Broccoli, Kale and Sun Dried Tomatoes

Pasta with Broccoli, Kale and Sun Dried Tomatoes
1 tbsp. extra virgin olive oil
1 (5- oz.) package Aidells Uncured Sun-Dried Tomato or Mesquite Salame, each slice cut into 3 strips
2 cups 1-inch broccoli, broccolini or broccolette pieces
4 cups lightly packed torn curly kale
1 lb. pasta of your choice (we like gemelli), cooked according to package directions
1/2 cup Raley's Pesto
1/4 cup chopped sun dried tomatoes
1/4 cup grated Parmesan cheese
Freshly ground sea salt and pepper to taste

Prep: 20 minutes, Cook: about 15 minutes, Serves: 6 to 8

1. Heat oil in a large skillet over medium-high heat. Add salame and cook for 5 minutes or until nicely browned, stirring and turning frequently. Add broccoli and cook for 3 to 4 minutes more. Stir in kale and cook until lightly wilted.

2. Place in a large bowl with hot pasta. Stir in pesto and tomatoes and toss well. Sprinkle with Parmesan and season with salt and pepper.  

Nutritional Information:
424 calories, 16 g protein, 15 g total fat (3 g sat.), 56 g carbohydrate, 4 g fiber, 4 g sugar, 24 mg cholesterol, 357 mg sodium, 11 points


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