Kale With Fusilli And Roasted Garlic – a delicious recipe with garlic, kale, water, low-salt chicken broth, fusilli, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head, and separate cloves. Peel cloves, and wrap in foil; bake at 350u00b0 for 30 minutes or until tender. Set aside.
3
Remove stems from kale, and wash leaves thoroughly. Pat leaves dry, and coarsely chop to equal 3 cups.
4
Combine water and broth in a large Dutch oven; bring to a boil. Add kale; cook 5 minutes or until tender. Drain kale, reserving cooking liquid. Return cooking liquid to pan; bring to a boil. Add pasta; cook 8 minutes or until tender. Drain pasta, reserving 3 tablespoons cooking liquid.
5
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well. Spoon pasta mixture onto individual plates, and sprinkle with cheese.
221
kcal
Calories
10
g
Fat
19
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole garlic head, 1 pound kale, 3 quarts water, 1 (10 1/4-ounce) can low-salt chicken broth, and more.
Yes, Kale With Fusilli And Roasted Garlic falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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