Kale and Romesco Pasta

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Roasted Red Peppers

  Mt. Olive

  2 pepper or 224g

• Garlic

  Raw

  4 clove or 12g

• Almonds

  Nuts, raw

  1 cup, whole or 143g

• Whole-wheat bread

  Commercially prepared

  1 slice or 28g

• Parsley

  Raw

  2 tbsp or 8g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  3 cup, chopped or 201g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Cook the pasta according to the package instructions.
2. In a food processor or blender, combine the tomatoes, roasted red peppers, almonds, bread, parsley, lemon juice, paprika, half of the garlic, half of the olive oil, and salt and pepper to taste. Blend on high, scraping down the sides as needed, until smooth.
3. Transfer the sauce to a small saucepan and heat on low, stirring occasionally, until hot and bubbly, about 5-10 minutes.
4. While the sauce heats, heat the remaining olive oil in a non-stick pan over medium-high heat. Add the remaining garlic and kale, then the red pepper flakes and salt. Sauté for 2-4 minutes until the kale softens, reducing heat as needed. Remove from heat.
5. When the pasta is ready, drain and return it to the pot. Add the kale and romesco sauce, tossing to coat. Serve immediately.

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