Kale and Tomato Spaghetti

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Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
The refreshing colour and zip of the parsley pesto makes this Italian inspired sauce the perfect meal for dinner tonight!



Parsley Pesto
  1. In a food processor, pulse together parsley and Parmesan. Add oil and puree to combine. Stir in garlic and pepper; set aside.
  1. In a saucepan, heat oil over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in kale and cook until wilted. Add tomatoes, oregano, salt, pepper and hot pepper flakes. Cover and cook for about 10 minutes or until tomatoes are very soft.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well reserving 1/2 cup (125 mL) of the cooking water. Toss with sauce adding some of the water to moisten if necessary. Spoon Parsley Pesto over top to serve and stir in as you enjoy.
Nutrition Facts
Kale and Tomato Spaghetti
Amount Per Serving (270g)
Calories 410 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 4.5g 23%
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 6g 12%
Vitamin A 70%
Vitamin C 90%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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