Kale with Fusilli and Roasted Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 whole garlic head |
1 pound kale |
3 quarts water |
1 (10 1/4-ounce) can low-salt chicken broth |
3 cups uncooked fusilli (twisted spaghetti) |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head, and separate cloves. Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender. Set aside.
3. Remove stems from kale, and wash leaves thoroughly. Pat leaves dry, and coarsely chop to equal 3 cups.
4. Combine water and broth in a large Dutch oven; bring to a boil. Add kale; cook 5 minutes or until tender. Drain kale, reserving cooking liquid. Return cooking liquid to pan; bring to a boil. Add pasta; cook 8 minutes or until tender. Drain pasta, reserving 3 tablespoons cooking liquid.
5. Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well. Spoon pasta mixture onto individual plates, and sprinkle with cheese.
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