Kale-Powered Pasta

Kale-Powered Pasta

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  • Makes: 6 servings
  • Start to Finish 30 mins
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 36


  • 6 ounces multigrain rotini pasta, such as Barilla® Plus brand
  • 8 ounces kale, large stems removed and leaves chopped
  • 2 red and/or green sweet peppers, seeded and cut into bite-size strips
  • 1 24 - ounce jar reduced-fat and reduced-sodium tomato-flavor pasta sauce
  • 1/4 cup snipped fresh basil
  • 1/4 cup crumbled reduced-fat feta cheese
  • Fresh basil leaves (optional)


  1. In a Dutch oven or large pot, cook pasta according to package directions, except omit any salt and add kale and sweet peppers for the last 3 minutes of cooking. Drain; return to Dutch oven or pot.
  2. Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
  3. Sprinkle with feta cheese. If desired, garnish with basil leaves.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 221 cal., 4 g total fat (1 g sat. fat), 6 mg chol., 443 mg sodium, 36 g carb. (6 g fiber, 12 g sugars), 10 g pro.

Diabetic Exchanges

Lean Meat (d.e): 0.5; Vegetables (d.e): 1; Fat (d.e): 0.5; Starch (d.e): 2;