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Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Kale Pasta

Interested in this recipe for your school cafeteria? View a scaled-up version for taste tests and school food service.

Kale Pasta


  • 1 (8 ounce dry yields 4 cups cooked) package uncooked rotini pasta
  • 1 tablespoon soybean oil
  • 1 cup cherry tomatoes, cut in ½
  • 2 cups roughly chopped kale (1 c cooked) (1 c raw = 0.775 oz)
  • 1 medium zucchini, chopped/julienned
  • 1 Tbsp powdered basil
  • 4 oz feta cheese, crumbled
  • salt and ground black pepper to taste
  • ½ tsp garlic powder


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in cherry tomatoes, zucchini and kale.
  3. Season vegetables with basil, garlic powder. Cook until vegetables are tender.
  4. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese, add salt and pepper to taste, and serve warm.


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