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Gemelli with Kale, Sage and Potatoes

By The Canadian Living Test Kitchen

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Gemelli with Kale, Sage and Potatoes

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 412
pro 14 g
total fat 17 g
sat. fat 7 g
carb 52 g
fibre 4 g
chol 26 mg
sodium 661 mg
% RDI: -
calcium 15
iron 21
vit A 71
vit C 90
folate 52

More great recipes from this menu:

Hearty ingredients make a simple and satisfying dish. Pancetta (Italian bacon) and Fontina cheese perk up the flavour.

Ingredients

  • 1 bunch kale, (about 1 lb/500 g)
  • 2 tbsp extra-virgin olive oil
  • 2 Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1/3 cup chopped pancetta
  • 2 cloves garlic, minced
  • 4 tsp chopped fresh sage
  • 1/4 tsp salt
  • 1/4 tsp hot pepper flakes
  • 10 oz gemelli pasta or fusilli pasta, (2-1/2 cups/625 mL)
  • 1 cup sodium-reduced chicken stock
  • 1/2 cup cubed (1/4 inch/5 mm) fontina cheese
  • 2 tsp lemon juice

Preparation

Trim off tough stems and ribs from kale. Coarsely chop leaves to make 10 cups (2.5 L). In large pot of boiling salted water, cover and cook kale until tender, about 3 minutes. Drain and chill in cold water; drain again and squeeze dry. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In nonstick skillet, heat oil over medium-high heat; saute potatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saute for 3 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Stir in kale, potato mixture, stock, Fontina cheese and lemon juice; heat through, tossing to coat, about 3 minutes.

Additional information : Variation
Vegetarian Gemelli with Kale, Sage and Potatoes: Omit pancetta. Replace chicken stock with pasta cooking water or vegetable stock. Sprinkle with 1/4 cup (50 mL) Parmesan cheese before serving.

Source : Canadian Living Magazine: November 2007

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