Salmon and Kale Pasta

Makes 6 Servings

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1 pound whole wheat pasta (shells or penne work well)

4 cups kale, ribs removed and leaves

chopped

1 clove garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

2 5-ounce cans salmon (look for wild-caught), opened and drained

¼ cup fresh basil, chopped (or 1 tablespoon dried basil)

1 lemon, zested and juiced

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1. Fill a large pot of water, cover it, and set it

on the stove on high heat to boil.

2. Once the water starts to bubble, add the

pasta and cook according to the package

directions (usually about 9 or 10 minutes).

3. When there is five minutes remaining for

the pasta to cook, add the kale to the

boiling water and allow it to cook with the

pasta for the remaining time.

4. Drain the pasta and the kale in a colander.

When all the water has been removed,

transfer the pasta and kale to a serving

bowl.

5. Add the chopped garlic and olive oil and

salt and pepper. Toss to coat the pasta.

6. Add the drained salmon, chopped basil,

lemon zest and juice, and toss.

7. Serve.

Per serving: 404 calories, 10 g fat, 21 mg cholesterol, 54 mg sodium, 698 potassium, 60

carbohydrates, 7 g dietary fiber, 3 g sugar, 20 g protein

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