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Kale Pesto Pasta Salad with Sun-Dried Tomatoes and Broccoli
THE ROASTED ROOT16Ingredients
25Minutes
510Calories
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Ingredients
US|METRIC
7 SERVINGS
- 12 oz. gluten free penne pasta
- 1 broccoli (medium crown, chopped into florets)
- 1 cup pesto sauce (kale, recipe below)
- 1 bunch green onion (chopped)
- 1/2 cup sun-dried tomatoes in oil (drained and patted dry)
- 1/2 tsp. sea salt
- Parmesan cheese (for serving)
- 4 cups kale leaves (packed)
- 2 cups fresh basil leaves (packed)
- 4 cloves garlic (minced)
- 1/2 cup walnuts
- 1/2 cup pine nuts (or more walnuts)
- 3 Tbsp. rice vinegar
- 1/2 tsp. salt (to taste)
- 1/2 cup Parmesan cheese (optional)
- 1 cup olive oil
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium560mg23% |
| Potassium740mg21% |
| Protein11g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A150% |
| Vitamin C230% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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