Amount Per Serving
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 63 mg 3 %
Potassium 25 mg 1 %
Total Carbohydrate 77 g 26 %
Dietary Fiber 7 g 28 %
Sugars 9 g
Protein 14 g 28 %
Vitamin A 243 %
Vitamin C 166 %
Calcium 12 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
1 container (5.33 cup), medium shells
1/4 cup(s), Bertolli Extra Virgin Olive Oil
10 cloves, Garlic, raw
16 ounce, Kale Greens
1 cup, Swanson Unsalted Chicken Stock
1 cup, Water
1 can (3 1/2 cups ea.), San Marzano Tomatoes
1 tsp, Ground Black Pepper
1 tsp, Crushed Red Pepper Flakes
2 tbsp(s), Basil
3 tsp(s), White Sugar
1 tbsp(s), Chopped Garlic, Dried
Remove thick stems.
Add the Kale to a large skillet.
Add water and Unsalted Chicken Stock.
Cover and cook over medium heat until Kale is wilted and soft, making sure not to overcooked. Add additional water if needed.
When Kale is tender, remove and drain.
Squeeze excess moisture from the Kale and set aside.
Saute Fresh Chopped Garlic in the Olive Oil. Set aside until pasta is done.
Boil the water for the pasta. When water comes to a rolling boil, drop pasta into the water and cook until Al dente.
When pasta is done, drain (do not rinse).
Place the pasta back into the pot and add the garlic and oil.
Crush San Marzano Tomatoes by hand.
Add crushed tomatoes to a small pot.
Add Black Pepper, Red Pepper Flakes, Basil, Sugar and Dried Garlic.
Cook for about 8 to 10 mins or until it begins to thicken slightly.
Combine the pasta and Kale and slowly add the sauce to taste.
Sprinkle with Parmesan Cheese and serve immediately.