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Pasta with Wilted Greens And Cashew Sauce
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Pasta with Wilted Greens And Cashew Sauce

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Healthy Living
Sun-dried tomatoes and escarole add vibrant color to a blend of pasta, white sauce and cashews for a delicious side dish.
What You Need
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6 servings
Original recipe yields 6 servings
8 oz. rotelle pasta (4 cups)
1/2 cup sun-dried tomatoes, slivered
1/2 lb. escarole, washed, coarsely chopped (about 8 cups)
1/2 cup PLANTERS Lightly Salted Cashew Halves with Pieces, toasted, finely chopped, divided
1 pkg. (1.8 oz.) white sauce mix
2-1/4 cups fat-free milk
1 Tbsp. lemon juice
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Let's Make It
1
Cook pasta as directed on package. Stir in tomatoes and escarole. Drain; keep warm.
2
Mix 1/4 cup cashews and white sauce mix in same pan; gradually stir in milk. Cook on medium heat until thickened.
3
Return pasta and vegetables to pan. Toss with sauce and lemon juice. Spoon onto serving platter; sprinkle with remaining cashews. Serve immediately.
Kitchen Tips
Tip 1
Substitute
Substitute fresh spinach for escarole.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 0mg
Sodium 390mg
17%
Total Carbohydrates 42g
15%
Dietary Fibers 3g
11%
Sugars 7g
14%
Protein 12g
24%
Vitamin A
25%
Vitamin C
10%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* 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.
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