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Fettuccine with Kale, Sun-dried Tomatoes and Feta

4 Servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

19.9 g
80.6 g
6.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 553
  • Fat 17.1 g
    • Saturated   7 g
    • + Trans 
  • Cholesterol 35 mg
  • Sodium   1069 mg
  • Carbohydrate 80.6 g
    • Fibre   6.1 g
    • Sugars  
  • Protein 19.9 g
    • Vitamin A 49 %
    • Vitamin C 63 %
    • Calcium 24 %
    • Iron 36 %


Cook pasta in a large pot of boiling, salted water until just tender. Meanwhile, heat the olive oil in a large skillet set over medium-high heat. Add the onion, garlic, sun-dried tomatoes and chili flakes and cook until the onions are just tender, about 3 to 4 minutes. Add the kale and stock and bring to a simmer. Reduce heat to medium-low. Strain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta, reserved cooking liquid, feta cheese, salt, pepper and parsley to the skillet and toss to combine. Serve immediately.
Note: To blanch the kale, plunge into boiling water and cook 2 to 3 minutes. Remove and cool in cold water. Drain well, squeezing as much moisture out of the kale as you can.

Serving Suggestions

Serve the pasta with warm, slices of your favourite Alex Campbell Signature Series Brio Bread, and also with extra virgin olive oil, crushed chili flakes, and freshly grated Parmesan cheese, for drizzling and sprinkling on top.

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