Donna’s pasta with apples, cranberries and kale
This is a fabulous side dish or serve it for a luncheon meal with added chicken or salmon. The color is beautiful and the flavor is wonderful.
4 ounces small pasta shells*
1 large red apple, cored and diced 1/4 cup dried cranberries 4 cups chopped kale (remove center stem) dash seasoned salt (e.g. Lawry’s) 1/2 tablespoon olive oil
1/4 cup chopped toasted hazelnuts, pecans, or almonds
1/4 cup cider vinegar
3 tablespoons maple syrup 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4teaspoon freshly ground black pepper 1 tablespoon olive oil
In a large saucepan, cook pasta in salted water just until al dente. Drain and rinse under cold water. Drain well. Place in a bowl and add apple, and dried cranberries.
In a large skillet, sauté chopped kale with 1/2 cup water until tender and water has evaporated. Stir frequently. Lightly sprinkle with seasoned salt. Add 1/2 tablespoon olive oil to skillet and toss to coat. Cook an additional 3 – 4 minutes stirring constantly. Add kale to the pasta mixture. Add the almonds.
In a small saucepan, combine the dressing ingredients. Bring to a boil. Pour dressing over the pasta mixture. Stir well. Serve warm, room temperature or chilled.
*Note: In place of the pasta shells choose Acini Di Pepe – a tiny Italian pasta.
Nutritional information per serving (4):
Fat, gm.: 10
Protein, gm.: 7
Carbs, gm.: 50
Cholesterol, mg.: 0
Fiber, gm.: 4.1