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Orecchiette with Kale

4.333335
(3 votes)
Rate recipe
Health Score:
84 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 25 mins
Calories:
277
calories
Calories
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This vegan dish is delicious and nutritious thanks to the iron-rich kale.

Serve this pasta with some parmesean cheese or sausage to make it heartier.

1 serving contains
(Percentage of daily recommendation)
Calorie277 cal.(13 %)
Protein7 g(7 %)
Fat11 g(9 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.4 mg(12 %)
Vitamin K62.7 μg(105 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8 mg(8 %)
Potassium153 mg(4 %)
Calcium28 mg(3 %)
Magnesium33 mg(11 %)
Iron1 mg(7 %)
Iodine1 μg(1 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.5 g
Uric acid39 mg
Cholesterol0 mg
Complete sugar1 g
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Ingredients

for
4
Ingredients
16 ozs Orecchiette pasta
Sea salt
14 ozs baby Kale
2 garlic cloves
4 Tbsps olive oil
2 Anchovy fillet
Red pepper flakes
How healthy are the main ingredients?
olive oilKalegarlic clove
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Preparation steps

1.

Cook the Orecchiette in boiling salted water until al dente.

2.

Rinse, trim, and coarsely chop the kale. Peel and finely chop the garlic, then briefly sweat in the oil. Add the kale, and cook for 1-2 minutes.

3.

Finely chop the anchovies, and add to the kale mixture. If the mixture is too dry, add a little of the pasta cooking liquid. Add the drained pasta to the mixture, then season to taste with salt and pepper. Divide onto plates, and serve.

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