Wednesday, March 21, 2012

Kale with Pasta, Parmesan and Chickpeas

This recipes was feature on CTV's Eat Right segment with Cara Rosenbloom

Serves 4

1/2 cup (125 ml) small uncooked whole grain pasta
2 tbsp (30 ml) olive oil or vegetable oil
2 Toppits® Frozen Garlic Cubes
(or 2 finely chopped garlic cloves)
1/2 cup (125 ml) thinly sliced onion
1/4 cup (50 ml) sun dried tomatoes, thinly sliced
1 14 oz (398 ml) can chickpeas,
2 cups (200 g) Cookin’ Greens™ Kale
1/4 cup (50 ml) grated parmesan cheese
METHOD: Cook pasta according to package instructions.
Heat oil in large frying pan. Add garlic, stir for 30 seconds
Add onion, stir for 3 minutes, medium heat. Add tomatoes,
chickpeas and Cookin’Greens™ Kale. Simmer for 5 minutes.
Add pasta and cheese. Stir. Cook for 3 minutes. Serve.
Yield: 4 cups (592 g).
Approximately 3-4 servings.

Do not over cook your greens. Ensure greens are cooked
For food safety reasons, internal temperature should
reach 71C or 160F. Keep frozen until ready to use.
Store unused product in freezer.

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