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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Kale adds gut-lovin’ fibre to this fresh, filling and flavourful pasta dish. So get your fork twirling!
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place half the kale on prepared tray and lightly spray with olive oil. Bake, turning once, for 5–6 minutes or until crisp. Set aside.
2 Cook pasta according to packet instructions.
3 Meanwhile, to make pesto, place remaining kale, basil, pepitas, yeast, garlic, lemon zest, juice and oil in a food processor. Process until combined. Season with freshly ground black pepper.
4 Lightly spray a large non-stick frying pan with olive oil and heat over high heat. Add tomatoes and cook, stirring, for 5 minutes or until just starting to lose their shape. Add cooked pasta, pesto, zoodles and shredded chicken, tossing to combine and warm through. Divide pesto pasta among four serving bowls. Top with roasted kale leaves and feta, then serve garnished with extra basil.
Can’t find zoodles at your local supermarket? Make them at home by using a spiraliser, mandoline or vegie peeler and knife.
Calories 564 cal
Kilojoules 2357 kJ
Total fat 25.5 g
Saturated fat 4.3 g
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