KILLER KALE PASTA
"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
- Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
- Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
KALE PASTA WITH CHILLI & ANCHOVY
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Nutrition Facts : Calories 792 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.42 milligram of sodium
PASTA WITH PRAWNS, MASCARPONE & LEMON
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
- Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.
Nutrition Facts : Calories 446 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 2.1 milligram of sodium
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