Kale Pasta

Ingredients

• 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

Instructions

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.