Sweet Potato and Kale Pasta Agile Hash
SERVES 6
PREP TIME 20 minutes
COOK TIME 19 minutes
TOTAL TIME 39 minutes
NUTRITION FACTS
Serving Size: 341g
Servings: 6
Calories: 340
| Amount per Serving* | % Daily Value | |
| Total Fat | 9g | 12% |
| Saturated Fat | 2.5g | 13% |
| Trans Fat | 0g | |
| Cholesterol | 190mg | 63% |
| Sodium | 230mg | 10% |
| Carbohydrates | 45g | 16% |
| Dietary Fiber | 9g | 32% |
| Total Sugar | 5g | |
| Protein | 19g | |
| Vitamin A | 90% | |
| Vitamin C | 30% | |
| Vitamin D | 1mcg | 6% |
| Calcium | 116mg | 8% |
| Iron | 4mg | 20% |
| Potassium | 722mg | 15% |
FEATURED IN RECIPE
ZENB Pasta Variety
Add plant-power to a cozy brunch with this Sweet Potato and Kale Pasta Agile Hash recipe showcasing ZENB Pasta Agile and soft sweet potato. This dish is low in fat and low in calories.
INGREDIENTS
- 6 large eggs
- 2 teaspoons olive oil
- 1 large sweet potato, cut into 1/2-inch pieces
- 2 cups Tuscan kale, ribs removed, coarsely chopped
- 1 large red bell pepper, seeded and chopped
- 12 ounces ZENB Pasta Agile made from 100% Yellow Peas, uncooked
- 2 cups low-sodium vegetable broth
- 1 tablespoon chopped fresh parsley
- 3 tablespoons crumbled feta
INSTRUCTIONS
1.Heat large nonstick skillet sprayed with 100% olive oil spray on medium-high heat. Crack 3 eggs into skillet. Cook 2-3 minutes, until whites are set and yolks are runny. Repeat with remaining eggs. Transfer to clean plate; keep warm.
2.Wipe out same skillet with paper towel. Heat skillet with olive oil on medium heat. Add sweet potatoes. Cook 6-8 minutes, stirring frequently until golden-brown. Add kale and peppers; cook 2-3 minute until tender and wilted.
3.Stir in ZENB Pasta, broth and parsley; cover with lid. Cook 2 minutes, or until pasta is tender. Top each serving with a fried egg and sprinkle with feta cheese.
Tasty Tips
Substitute quartered baby red potatoes or yellow potatoes for the sweet potatoes.
Give this dish some Mexican-inspired flair by adding 2 teaspoons of chili powder to the skillet with the kale and peppers. Substitute cilantro for the parsley, and crumbled queso fresco for the feta cheese.
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