Roasted Red Pepper, Garlic and Kale Fettuccine
- 6oz GoodWheat Fettucine Pasta, dry
- 2 Tbsp. Extra virgin olive oil
- 2 Shallots, thinly sliced
- 1 c. Roasted red peppers, thinly sliced
- 5 Garlic cloves, minced
- 1 Tbsp. Capers
- ½ c. White wine
- 3 c. Baby kale, packed
- 1 tsp. Kosher salt
- ½ tsp. Black pepper, ground
- ¼ tsp. Red chili flakes
- ¼ c. Parmesan cheese, grated
How to Make:
Cook fettucine according to packaging instructions until al dente. Reserve ½ cup of pasta water, drain and set aside.
In a large sauté pan over high heat, add the extra virgin olive oil.
Add the shallots to the pan and sauté for 2-3 minutes until translucent.
Add the roasted red peppers and sauté for another 2-3 minutes.
Add garlic and capers and sauté for 1 minute.
Deglaze the pan with the wine and let cook for 1-2 minutes until alcohol cooks off.
Add the baby kale, kosher salt, black pepper and chili flakes and sauté until kale has wilted.
Add the cooked fettucine and reserved pasta water to the pan and cook for 1-2 minutes.
Remove from heat and top with Parmesan cheese.
- Total Fat 12g 15%
- Saturated Fat 2.5g 13%
- Trans Fat 0g
- Cholesterol 5mg 2%
- Sodium 1380mg 60%
- Total Carbohydrate 50g 18%
- Dietary Fiber 9g 32%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 12g
- Vitamin D 0mcg 0%
- Calcium 159mg 10%
- Iron 2mg 10%
- Potassium 466mg 10%