Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic & Feta
Ingredients
The pasta
-
1
pound
spaghetti or other pasta
The sauce
-
⅓
cup
extra-virgin olive oil
-
1
head
garlic cloves, peeled and thinly sliced
-
1
medium
red onion, finely chopped
-
½
cup
dried cranberries
-
1
large bunch
kale, stems removed and leaves coarsely chopped
-
½
cup
water
-
¾
teaspoon
salt
-
¾
teaspoon
black pepper
-
½
cup
Kalamata olives, cut into slivers
-
1½
cups
crumbled feta cheese
Instructions
- 1. Heat olive oil in a skillet over medium heat and cook garlic until golden, then drain on paper towels.
- 2. In the same oil, cook onion until softened, then add cranberries and cook until plumped.
- 3. Add kale, water, salt, and pepper, and cook until kale is almost tender.
- 4. Cook pasta in boiling salted water until al dente, reserving 1 cup of pasta water before draining.
- 5. Toss pasta with kale mixture and olives, adding reserved pasta water as needed. Top with feta and garlic chips before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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