SPAGHETTI WITH KALE PESTO


KALE AND ARTICHOKE GRATIN DIP


Adding kale to a sauce that’s already green, like pesto, is a tasty way to sneak more vitamins and fiber into your family’s dinner.


PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 6


1 lb spaghetti ½ cup slivered almonds 3 cloves garlic, smashed 4 cups loosely packed kale leaves, chopped


1 cup fresh parsley leaves ½ cup grated Parmesan cheese 1 tbsp lemon juice ¼ cup olive oil


Cottage cheese is the secret to the guilt-free creaminess of this warm gratin dip. Serve it while you’re watching the big game.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8


STEP 1 Cook the spaghetti according to package directions. Drain well, reserving ½ cup cooking water. STEP 2 Meanwhile, in a food processor, pulse the almonds and garlic until finely chopped. Add the kale, parsley, Parmesan, and lemon juice. Pulse until mostly smooth. Pulse in the oil. Season with salt and pepper to taste. STEP 3 In a large mixing bowl, toss spaghetti and pesto. If mixture seems dry, add enough reserved cooking water to loosen.


Per serving: 500 calories, 18g fat, 3g saturated fat, 5mg cholesterol, 161mg sodium, 70g carbohydrate, 4g fiber, 3g sugar, 20g protein


Cooking spray 5 cups packed chopped kale 1 (0.75 oz) pkg chives 1 (16 oz) container fat-free cottage cheese ½ cup egg substitute ¼ cup grated Parmesan cheese


1 tbsp lemon juice 1


/8 tsp ground nutmeg 1 (9 oz) pkg frozen artichoke hearts, thawed and patted dry Assorted vegetables, for dipping


STEP 1 Preheat oven to 400ºF. Lightly coat a 1-quart baking dish with cooking spray. To a large microwave-safe bowl, add the kale and ¼ cup water. Cover with vented plastic. Microwave 2 min., until wilted. Drain well. Finely chop the chives. STEP 2 In a food processor or blender, purée the cottage cheese, egg substitute, Parmesan, lemon juice, and nutmeg until smooth. Season with salt and pepper. Transfer to bowl with kale and fold to combine. STEP 3 Chop the artichokes and fold into kale mixture along with chives, reserving 2 tsp as garnish. Spread mixture in baking dish. Cover with foil and bake 18 min., until hot in center. Garnish with reserved chives and serve with vegetables.


Per serving: 144 calories, 3g fat, 1g saturated fat, 12mg cholesterol, 453mg sodium, 15g carbohydrate, 5g fiber, 6g sugar, 18g protein


JANUARY 2019 95


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