Pasta with Wilted Greens And Cashew Sauce - Kraft Recipes Top
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Pasta with Wilted Greens And Cashew Sauce

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Sun-dried tomatoes and escarole add vibrant color to a blend of pasta, white sauce and cashews for a delicious side dish.

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What You Need

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Make It

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  • Cook pasta as directed on package. Stir in tomatoes and escarole. Drain; keep warm.
  • Mix 1/4 cup cashews and white sauce mix in same pan; gradually stir in milk. Cook on medium heat until thickened.
  • Return pasta and vegetables to pan. Toss with sauce and lemon juice. Spoon onto serving platter; sprinkle with remaining cashews. Serve immediately.

Special Equipment Needed


Substitute fresh spinach for escarole.


  • 6

Healthy Living

  • Low calorie
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1/2 Milk (FF)
  • 2 Fat

Nutrition Bonus

Create a gourmet main dish in minutes with this easy-to-prepare pasta dish. It's low in calories, too!

Nutritional Information

Serving Size 6
Calories 300
Total fat 10g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 390mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 7g
Protein 12g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from The white sauce ruined the taste. The white sauce ruined the taste. The sundried tomatoes have to be marinated and the white sauce has to be exchanged out for either ranch dressing or a white salad dressing with season of some sort.
Date published: 2006-06-06
Rated 4 out of 5 by from Delicious. Delicious. Try regular pasta shapes instead of wheel-shaped ones. Makes it nicer. Easy To Prepare.
Date published: 2002-07-20
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