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Pasta with Greens, Raisins and Pine Nuts Recipe

Pasta with Greens, Raisins and Pine Nuts Recipe

4 servings

Radicchio, escarole, curly endive, kale, or mustard greens can be substituted for the brightly colored Oriental kale in this sweet-and-bitter Italian favorite.



4 medium onions, sliced

1 tablespoon each: minced garlic, olive oil

1 teaspoon sugar

12 ounces Oriental kale leaves, torn

1/3 cup dark raisins

1/2 cup reduced-sodium vegetable broth

Salt and pepper to taste

8 ounces whole wheat spaghetti or linguine, cooked, warm

2 tablespoons pine nuts or slivered almonds


Saute onions and garlic in oil in large skillet until tender, 3 to 5 minutes. Stir in sugar, cook over low heat until onions are golden, 10 to 15 minutes, stirring occasionally. Stir in kale, raisins and broth, cook, covered, over low heat until kale is wilted, about 10 minutes. Season to taste with salt and pepper. Toss with spaghetti and sprinkle with pine nuts.


Per Serving:

Calories: 391

% of calories from fat: 17

Fat (gm): 8

Saturated fat (gm): 0.9

Cholesterol (gm): 0

Sodium (mg): 127

Protein (gm): 13

Carbohydrate (gm): 75

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