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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (chopped)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 bell pepper (colored)
- 3 cloves garlic (minced)
- 1 bunch kale (thick stems removed and coarsely chopped)
- 1 tempeh (pack of, cut into ½ inch cubes)
- 1/2 cup Parmesan (good, divided)
- 6 olives (sliced)
- 14.5 oz. diced tomatoes (or use two fresh tomatoes, diced, if you have them)
- 1 Tbsp. balsamic vinegar
- 1 pinch red pepper flakes
- 12 oz. rigatoni (or other short pasta shape)
- salt
- pepper
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium510mg21% |
| Potassium890mg25% |
| Protein14g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A370% |
| Vitamin C270% |
| Calcium35% |
| Iron25% |
* 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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