http://agsyst.wsu.edu/sweetbeans.htm
Pasta with Edamame and Kale
Often thought of only as a garnish, nutrient-rich kale pairs up with edamame in this flavorful pasta dish. Adapted from Mauny’s Kitchen Table Recipes: www.maunyskitchen.com.

2 tablespoons sunflower seeds

1 tablespoon olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1-1/2 large bunches kale (12 ounces), stems removed and coarsely chopped
1 cup vegetable broth
2 cups cooked and shelled edamame
salt and hot red pepper flakes

1 pound pasta
6 tablespoons grated Pecorino Romano cheese
Black pepper
 In a 350-degree oven, toast sunflower seeds on cookie sheet 10 minutes or until lightly browned (watch closely). Set aside.

Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, about 5 minutes. Stir in garlic and kale; continue cooking until kale wilts, about 2 minutes. Stir in broth, edamame, and salt and red pepper flakes to taste. Simmer, covered, until kale is tender, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling water. Cook al dente according to package directions. Drain well. Toss pasta with edamame mixture. Sprinkle with cheese, pine nuts and black pepper. Serves 4.
 

Calories702, Fat 17 g, Protein 44 g, Carb 78 g, Fiber 9 g, Cholesterol 10 mg, Vit. A 790 RE, Vit. C 120 mg, Sodium 423 mg, Calcium 404 mg, Iron 8.9 mg.

WW Points: 15
Cal: 702 ; Fat: 17 ; Fiber: 4