If you don’t have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Serving Size: 1 serving (209g) | ||
Recipe Makes: 2 servings | ||
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Calories: 595 | ||
Calories from Fat: 236 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 122.5mg | 38 % | |
Sodium 431.2mg | 15 % | |
Potassium 465.3mg | 12 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 62.3g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 595
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