🍝 Baked Pasta with Kale and Garlic

Name: Baked Pasta with Kale and Garlic
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Spaghettini; Salt; 2 Garlic cloves; 200 g Cherry tomatoes; 600 g Stalk kale; 4 tbsp Olive oil; 100 ml dry white wine; 100 g Green olives (pitted); 1 tbsp Capers; Pepper (from the mill)

539 kcal · 30 min · 4 servings

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Ingredients

400 g Spaghettini
Salt
2 Garlic cloves
200 g Cherry tomatoes
600 g Stalk kale
4 tbsp Olive oil
100 ml dry white wine
100 g Green olives (pitted)
1 tbsp Capers
Pepper (from the mill)

Instructions

1. Preheat the oven to 220 degrees Celsius fan-assisted.
2. Cook the pasta in salted water until very al dente (still firm to the bite).
3. Immediately shock the pasta with cold water and let them drain well.
4. Peel the garlic and slice it into thin pieces.
5. Wash the tomatoes thoroughly.
6. Wash the kale and remove the tough stems.
7. Chop the kale leaves into small pieces.
8. Cut the kale stems into thin strips.
9. Heat oil in a pan and sauté the chopped kale together with the garlic for 2 to 3 minutes.
10. Deglaze the pan with white wine.
11. Fold in the olives, capers, tomatoes, and drained pasta into the kale mixture.
12. Season the mixture to taste with salt and pepper.
13. Divide the filling onto four squares of baking paper.
14. Pull up two opposite sides of the paper.
15. Fold the ends of the paper together and twist them tightly so that the package is well sealed.
16. Tie the ends securely with kitchen twine.

Nutrition per serving

kcal: 539
Protein: 17 g · Fett/Fat: 15 g · Carbs: 77 g