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The Orion

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The Orion

Readers, Digest: Holiday pasta


Though kale has become a popular ingredient in dishes, not everyone knows how to use the leafy green vegetable, which is full of vitamin K, vitamin A, potassium and calcium.

I like to cook kale to shrink the leaves. By cooking it in coconut oil, kale also takes on a nutty flavor and becomes instantly delicious and more crispy.

Adding some freshly-cut tomatoes and kale to noodles will create a healthy party dish to serve during the holidays.

A holiday pasta dish with kale and tomato. Photo credit: Christina Saschin

Total Time: 15 minutes

Serves: 2


  • 1/2 box spaghetti pasta noodles
  • 5 cups water
  • 1/2 roma tomato, diced
  • 1/2 cup kale, chopped
  • 1 teaspoon coconut oil


  1. In a medium or large-sized pot, bring water to a boil.
  2. Add noodles and cook for 10 minutes on medium heat until noodles become soft.
  3. Using a sharp knife, dice the tomato and chop the kale on a cutting board.
  4. In a small saucepan, while the noodles are cooking, fry the kale in coconut oil for 2-3 minutes or until the leaves start to get crispy.
  5. Once the noodles are cooked, drain and rinse them. Then transfer the noodles onto a plate and top with kale and tomato.


Nutrition Facts

  • Calories: 203
  • Fat: 2g
  • Cholesterol: 47mg
  • Sodium: 46mg
  • Potassium: 305mg
  • Carbohydrates: 39g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 8g


Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.

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