10 Ingredients
  • 1 ½ lb Tuscan kale, stemmed
  • 1 lb rigatoni
  • 3 large garlic cloves
  • ¼ cup pine nuts, toasted
  • ⅔ cup extra-virgin olive oil
  • 1 ½ oz Pecorino Toscano cheese, coarsely grated (1/2 cup), plus more for serving
  • 1 Tbsp finely grated lemon zest (from 1 lemon)
  • Pinch of Aleppo pepper, plus more for seasoning
  • Kosher salt
  • Freshly ground pepper
Nutrition
951
48% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

76% 50

Saturated

43% 9

Trans

- 0

Monounsaturated

- 29

Polyunsaturated

- 8

Carbs

34% 103

Carbs (net)

- 93

Fiber

42% 11

Sugars

- 7

Sugars, added

- 0

Protein

58% 29

Cholesterol

6% 17

Sodium

34% 816

Calcium

47% 470

Magnesium

43% 171

Potassium

34% 1185

Iron

28% 5

Zinc

24% 4

Phosphorus

79% 552

Vitamin A

96% 867

Vitamin C

345% 207

Thiamin (B1)

22% 0

Riboflavin (B2)

22% 0

Niacin (B3)

20% 4

Vitamin B6

35% 1

Folate equivalent (total)

66% 265

Folate (food)

- 265

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

44% 9

Vitamin K

1534% 1227
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