Pumpkin Kale Pasta
Ingredients
- 8 ounces whole wheat pasta
- 1 cup low-sodium vegetable broth
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
- 4 cups chopped kale
- ½ cup Parmesan cheese
Directions
- Cook the pasta according the directions on the box.
- In a blender, combine the broth, pumpkin, salt, sage, and garlic.
- Heat the olive oil in the bottom of a large skillet or stockpot. Sauté the kale until it begins to wilt. Add the pumpkin sauce and noodles.
- Top with Parmesan cheese and enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 270 (45 from fat) |
| Total fat | 5g |
| Saturated fat | 1.5g |
| Cholesterol | 10mg |
| Sodium | 810mg |
| Carbohydrate | 52g (10g dietary fiber, 6g sugar) |
| Protein | 15g |
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