Gemelli with Kale, Sage and Potatoes
37 people added this to their Recipe Box
Hearty ingredients make a simple and satisfying dish. Pancetta (Italian bacon) and Fontina cheese perk up the flavour.
Servings: 6
Ingredients:
Gemelli with Kale, Sage and Potatoes
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
1 bunch kale (about 1 lb/500 g)
2 tbsp (25 mL) extra-virgin olive oil
2 yukon gold potatoes, peeled and cut_into 1-inch (2.5 cm) cubes
1/3 cup (75 mL) chopped pancetta
2 cloves garlic, minced
4 tsp (20 mL) chopped fresh sage
1/4 tsp (1 mL) each salt and hot pepper flakes
10 oz )300 g) gemelli or fusilli pasta (2-1/2 cups/625 mL)
1 cup (250 mL) sodium-reduced chicken stock
1/2 cup (125 mL) cubed (1/4 inch/5 mm) fontina cheese or grated parmesan cheese
2 tsp (10 mL) 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; saut?otatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saut?or 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.
In nonstick skillet, heat oil over medium-high heat; saut?otatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saut?or 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
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »