Photo: Mike Kenneally
Rotini With Kale, Roasted Peppers and Pine Nuts
10 ingredients
4 servings
openrecipes
"Loaded with flavor, color, and texture, this pasta dish with chopped kale, roasted red bell peppers, pine nuts, and grated cheese makes a great one-dish dinner."
Estimated Nutrition (whole recipe, rough)
471
Calories
12g
Protein
42g
Fat
10g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box Barilla Veggie Rotini
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 bunch kale, chopped
- 1/3 cup white wine
- 3 roasted red peppers, diced
- Salt to taste
- Black pepper to taste
- 1/4 cup pine nuts, toasted
- 1/2 cup Pecorino cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes