Tomato & Kale Pesto Pasta Recipe
Recipe By EatingWell
This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature. Kale and basil create a fresh-tasting pesto that is packed with protein and taste, thanks to the addition of chickpeas. We like shaved parmesan sprinkled on the top, but feel free to add toasted pine nuts or walnuts for some crunch.
4.4
11 Rating -
Rate
Vegdiet
2hr 15minstotal
2hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tomato & Kale Pesto Pasta Recipe
- 1/4 cup Fresh baby kale
- 0.06 cup Fresh basil leaves
- 1/25 cup Canned reduced sodium chickpeas
- 0.19 ounce Parmesan Cheese, Finely Shredded
- 1/4 tablespoon Lemon juice
- 1/4 tablespoon Olive oil
- 0.38 Cloves garlic, quartered
- 0.03 teaspoon Kosher salt
- 0.03 teaspoon Ground pepper
- 3/4 ounce Whole grain penne pasta
- 0.38 cup Seeded and chopped tomatoes
Nutrition
value
value
153
calories per serving
5 g Fat9 g Protein26 g Carbs5 g FiberOther
Current Totals
- Fat5g
- Protein9g
- Carbs26g
- Fiber5g
MacroNutrients
- Carbs26g
- Protein9g
- Fiber5g
Fats
- Fat5g
Vitamins & Minerals
- Calcium145mg
- Iron2mg
- Vitamin A739mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B992mcg
- Vitamin B12< 1mcg
- Vitamin C64mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium62mg
- Manganese1mg
- Phosphorus151mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell