Ingredients
- 8 ounces whole-wheat rotini
- 1 cup water
- 2 cups low-sodium “no-chicken” broth or chicken broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 6 cups baby kale or baby spinach
- ½ cup slivered basil
- Grated Parmesan cheese for garnish
Directions
Step 1
- Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper in a large pot. Cover and bring to a boil over high heat.
Step 2
- Uncover the pot, reduce the heat to medium-high, and cook the mixture, stirring frequently, for 10 minutes.
- Stir in kale and continue cooking, stirring often, until most of the liquid has been absorbed, which takes about 5 to 7 minutes more.
- If using spinach, add it after 10 minutes so it cooks in the remaining 2 to 3 minutes.
- Finally, stir in the basil. Garnish with Parmesan, if desired.
Nutrition Facts (per serving)
- Calories 339kcal
- Total Fat 10g
- Saturated Fat 1g
- Total Carbohydrates 55g
- Total sugars 6g
- Protein 11g
- Dietary Fiber 8g
- Sodium 465mg
- Potassium 308mg
- Calcium 87mg
- Vitamin A 3344IU
- Vitamin C47mg
- Magnesium 100mg
- Iron 4mg
For more healthy recipes check out Weight Loss Smartly
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