Garlic and chilli kale pasta

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Serves: 4
Time to make: 20 mins
Total cost: $8.20 / $2.05 per serve
(at time of publication)

Diabetes friendly Low fat Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

250g penne
5 cups (350g) shredded kale
1 tablespoon olive oil
2–3 garlic cloves, thinly sliced
1 red chilli, seeded, finely sliced
3 cups diced pumpkin
4 tablespoons shaved fresh parmesan (optional), to serve

Nutritional information (per serve)

Kilojoules:

1,523kJ

Calories:

364cal

Protein:

14.8g

Total fat:

8.8g

Saturated fat:

2.4g

Carbohydrates:

53.8g

Sugars:

6.3g

Dietary fibre:

4.4g

Sodium:

147mg

Calcium:

224mg

Iron:

2.9mg

Instructions

Instructions and steps:

Step 1 Cook penne in a saucepan of boiling water according to packet instructions until al dente. Drain penne, reserving 3 tablespoons pasta water, and set aside.

Step 2 Place kale in a colander and pour boiling water over it. Leave kale to stand for about a minute, then shake off water.

Step 3 Heat olive oil in a large non-stick frying pan set over medium–high heat. Add garlic and chilli; cook, stirring, for 2–3 minutes, or until soft. Add pumpkin and cook for 4–5 minutes, or until tender. Add shredded kale and cook for 3–4 minutes, or until tender. Add reserved penne and reserved pasta water; toss to combine.

Step 4 Season pasta with cracked black pepper and scatter with parmesan (if using) to serve.