Kale Cranberry & Cashew Pasta Salad with Intermountain Healthcare

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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

Preparations:1. In a covered pot, over med-low heat; steam kale with the wine until most of the wine has evaporated. 2. In a sauté pan, heat oil over medium heat; add onion and sauté until soft. 3. Add kale, nuts and cranberries, toss to quickly incorporate; cool. 4. In a bowl, toss the cooked pasta with the kale mixture. 5. Add the lemon zest, juice and vinegar. 6. Season with salt and pepper.

Plate Assembly: Divide equally between 5 plates, garnish with chopped parsley and shredded cheese.

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