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Pasta Shells with Garlicky Kale

Creamy pasta meets nutrition-packed kale in this recipe for the ultimate side dish. Kale’s popularity is rising, and with good reason – it’s super rich in vitamins A, C and K. Plus, research has shown that dark, leafy greens, like kale, pack a wide range of cancer-fighting carotenoids such as lutein and zeaxanthin. Pair with whole-wheat or gluten-free pasta shells and flavor with garlic and red pepper for a delicious addition to the table.


1 Tbsp. extra virgin olive oil
5 cloves garlic, minced
1/4 tsp. red pepper flakes (or to taste)
10-12 oz. (10-12 cups, loosely packed) pre-washed baby kale, coarsely chopped
1/2 cup vegetable broth
Himalayan or sea salt and freshly ground black pepper, to taste
1 Tbsp. Parmesan cheese
8 oz. small whole-wheat pasta shells*, cooked to package directions

*Or use gluten-free pasta shells for a gluten-free recipe

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Heat oil in large skillet over medium heat. Sauté garlic with red pepper about 2 minutes.

2. Stir in about half the greens, broth, and season to taste with salt and pepper. Increase heat to medium-high,

3. cover, and cook until greens wilt, about 3 minutes. Stir in remaining greens, cover and cook an additional 12 minutes or until greens are tender. Stir occasionally.

4. Place cooked, drained pasta in saucepan. Add greens mixture and gently toss until well combined.

5. Sprinkle with cheese and serve.

Makes 4 servings.

Per 1½ cups serving: 302 calories, 6 g total fat (1 g saturated fat), 56 g carbohydrate, 13 g protein, 7 g dietary fiber, 264 mg sodium.

Original recipe and image source:


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