Kale Cranberry & Cashew Pasta Salad with Intermountain Healthcare

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

Yield: 5 ServingsVegetarian

Ingredients:

• 3½ cups Green Kale, Chopped
• 1 cup White Wine
• 1 tbsp. Olive Oil
• ¾ cup Red Onion, Diced
• ½ cup Cashew Pieces, Salted
• ¼ cup Dried Cranberries
• 5 cups Whole Wheat Penne Pasta (Cooked Per Pkg instructions), Cooled
• 1½ tbsp. Lemon Zest
• 2 tbsp. Lemon Juice
• 2 tbsp. Balsamic Vinegar
• ½ tsp. Kosher Salt
• ¼ tsp. Crack Black Pepper
• 5 tbsp. Italian Parsley, Chopped
• 2½ tsp. Parmesan Cheese,Shredded

1. In a sauté pan, heat oil over medium heat; add onion and sauté until soft.
2. Add kale, nuts and cranberries, toss to quickly incorporate; cool.
3. In a bowl, toss the cooked pasta with the kale mixture.
4. Add the lemon zest, juice and vinegar.
5. Season with salt and pepper.

450 Calories/ 290 mg Sodium/ 26% Cal/Fat

×

Most recent Your Life - Your Health stories