Veggie Rotini with Kale, Roasted Peppers and Pine Nuts

Amount Per Serving
Calories 400		Calories from Fat 144
% Daily Value*
Total Fat 16g		25%
	Saturated Fat 2.5g	13%
	Trans Fat 0g
Cholesterol 5mg		2%
Sodium 500mg		21%
Total Carbohydrate 52g		17%
	Dietary Fiber 7g	28%
	Sugars 6g
Protein 13g		26%

Vitamin A 370%		Vitamin C 210%
Calcium 15%		Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Celebrate the colors of Italy in this vegetarian dish. Try substituting chard or other hardy greens for the kale.

3 1/8 pounds Barilla Veggie Rotini

4 cloves garlic, minced

1 1/2 cups white wine

Salt and pepper

2 1/3 cups grated pecorino romano cheese

1 cup extra-virgin olive oil

4 pound kale, chopped

12 red bell peppers, roasted and diced

1 cup pine nuts, toasted

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

Reheat about 1 cup pasta in simmering water.
In a sauté pan, heat 2 teaspoons oil and a pinch of garlic. Cook for 1 minute. Add about 2 ounces kale and cook until wilted.
Deglaze with 1 tablespoon wine and add about 1/2 cup red peppers. Season with salt and pepper.
Drain pasta and toss it with the vegetables. Plate it and garnish with 2 teaspoons pine nuts and 1 1/2 tablespoons cheese.