Kale Caprese Bake
Ingredients
- 2 tablespoons olive oil
- 4 cups chopped kale
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice
- ¼ cup balsamic vinegar
- 2 cups nonfat, plain Greek yogurt
- ⅓ cup skim milk
- 1 teaspoon salt
- Freshly ground pepper
- ¼ cup minced fresh basil
- ½ cup grated Parmesan
- 1 pound whole wheat pasta
- 2 Roma tomatoes, sliced
- 8 ounces mozzarella, sliced
Directions
- Preheat the oven at 400°F.
- Warm the oil up in a large saucepan.
- Add the kale and garlic. Cook, stirring frequently, until the kale begins to wilt.
- Add the lemon juice, balsamic vinegar, Greek yogurt, milk, salt, pepper, and fresh basil. Once combined, add the Parmesan and stir until the cheese is melted.
- In a separate pot, cook the pasta until al dente.
- Add the pasta to the kale mixture and stir to evenly combine.
- Pour the pasta into a 9x9” casserole dish and top with the slices of tomato and mozzarella.
- Cover with foil and bake at 400°F for 15 minutes.
- Remove the foil and bake for 5 minutes.
- Broil for another 2 minutes, or until the cheese is bubbling and melted.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 360 (90 from fat) |
| Total fat | 10g |
| Saturated fat | 5g |
| Cholesterol | 25mg |
| Sodium | 500mg |
| Carbohydrate | 50g (5g dietary fiber, 5g sugar) |
| Protein | 21g |
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