Creamy Garlic Pasta with Fresh Kale and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Pasta with Fresh Kale and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Pasta with Fresh Kale and Spinach

Savor a vibrant and creamy pasta dish that delights with a rich garlic infusion, tender whole wheat pasta, and a lively mix of fresh kale and spinach. This dish is elevated by a creamy blend of nonfat Greek yogurt and silken tofu, with a subtle boost of hearty white beans to enrich the texture. Finished with a drizzle of olive oil, this recipe marries comforting creaminess with a fresh, garden-inspired flavor profile.

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NUTRITION

469kcal
Protein
33.2g
Fat
9.7g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup chopped Fresh Kale

1 cup Fresh Spinach

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup White Beans

100g Silken Tofu

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chopped kale to the pan and cook for about 2 minutes until it begins to soften. Then, toss in the fresh spinach and stir until just wilted.

  • 4

    In a blender or using a whisk, combine the nonfat Greek yogurt and silken tofu until smooth, creating a creamy sauce.

  • 5

    Pour the creamy mixture into the pan with the greens and add the white beans. Stir gently to warm through, allowing the flavors to meld.

  • 6

    Add the cooked pasta to the pan and mix everything together until the pasta is well coated with the creamy sauce and vegetables.

  • 7

    Season with salt and pepper to taste and serve warm.

Creamy Garlic Pasta with Fresh Kale and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Pasta with Fresh Kale and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Pasta with Fresh Kale and Spinach

Savor a vibrant and creamy pasta dish that delights with a rich garlic infusion, tender whole wheat pasta, and a lively mix of fresh kale and spinach. This dish is elevated by a creamy blend of nonfat Greek yogurt and silken tofu, with a subtle boost of hearty white beans to enrich the texture. Finished with a drizzle of olive oil, this recipe marries comforting creaminess with a fresh, garden-inspired flavor profile.

NUTRITION

469kcal
Protein
33.2g
Fat
9.7g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup chopped Fresh Kale

1 cup Fresh Spinach

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup White Beans

100g Silken Tofu

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chopped kale to the pan and cook for about 2 minutes until it begins to soften. Then, toss in the fresh spinach and stir until just wilted.

  • 4

    In a blender or using a whisk, combine the nonfat Greek yogurt and silken tofu until smooth, creating a creamy sauce.

  • 5

    Pour the creamy mixture into the pan with the greens and add the white beans. Stir gently to warm through, allowing the flavors to meld.

  • 6

    Add the cooked pasta to the pan and mix everything together until the pasta is well coated with the creamy sauce and vegetables.

  • 7

    Season with salt and pepper to taste and serve warm.