1/4 cup vegetable broth or water
1 onion, diced
5 cups chopped kale
2 cans (14.5 ounces each) chopped fire-roasted tomatoes, undrained, or 3 cups chopped fresh tomatoes plus 1/2 cup water or vegetable broth
1/2 cup sliced kalamata olives
1 T chopped fresh parsley
8 ounces whole wheat penne, cooked to package directions*
1/4 cup rice or soy based Parmesan cheese or nutritional yeast flakes (optional)
PER SERVING: 281 calories; 3.3 g fat; 0.5 g saturated fat; 10.5% calories from fat; 0 mg cholesterol; 12 g protein; 57.6 g carbohydrate; 8.3 g sugar; 8.7 g fiber; 497 mg sodium; 166 mg calcium; 5 mg iron; 53.9 mg vitamin C; 6796 mcg beta-carotene; 2.9 mg v
Sprinkle the top with the optional rice or soy based Parmesan cheese and serve immediately.
Stored in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.
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