RECIPE: Pasta with kale, garlic & chilli

Note: This is an easy weekday recipe for when you need to cook fast. Wheat is heavy and moist which makes it Kapha imbalancing so strictly speaking should not be eaten by Kapha. Kale on the other hand, is good for Kapha – Claire

Serves 2


  • 200g spaghetti (I used wholewheat)
  • 150g curly kale, chopped (I used frozen)
  • olive oil (very little)
  • 2 garlic cloves, finely sliced
  • 1 red chilli, sliced

Preparation and cooking times
Preparation time 5 mins
Cook 10 mins

Cook the pasta following packet instructions. If not using frozen kale, put the kale in a colander and pour over a kettle-full of water. Leave to drain. Heat 3 tbsp olive oil in a pan, add the garlic and chilli and cook gently for 3 minutes without browning. Add the kale and cook for about 3-4 minutes until tender.

Drain the pasta and add to the pan with 2 tbsp of the cooking water. Toss everything well, then serve.

Per serving
520 kcalories, protein 14.9g, carbohydrate 75.9g, fat 19.5 g, saturated fat 2.6g, fibre 5.4g, salt 0.09 g

via Pasta with kale, garlic & chilli recipe – Recipes – BBC Good Food.


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