INGREDIENTS 1 package Taste Republic Gluten-Free Spinach & Cheese Ravioli or Taste Republic Gluten-Free Red Lentil Fusilli 2 tablespoons olive oil 1 medium red onion, diced 1 bunch kale, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons pomegranate molasses 1 tablespoon orange zest Pomegranate seeds, for garnish DIRECTIONS Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large sauté pan over medium-high heat. Add red onion and sauté until translucent. Add kale and cook for about 5 minutes. Add the cooked pasta to the kale and onion mixture. Add salt, pepper, orange zest, and pomegranate molasses. Toss until evenly coated. Top with pomegranate seeds, serve, and enjoy! See how we made this pasta on Instagram!
INGREDIENTS 1 package Taste Republic Gluten-Free Spinach & Cheese Ravioli or Taste Republic Gluten-Free Red Lentil Fusilli 2 tablespoons olive oil 1 medium red onion, diced 1 bunch kale, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons pomegranate molasses 1 tablespoon orange zest Pomegranate seeds, for garnishDIRECTIONS Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large sauté pan over medium-high heat. Add red onion and sauté until translucent. Add kale and cook for about 5 minutes. Add the cooked pasta to the kale and onion mixture. Add salt, pepper, orange zest, and pomegranate molasses. Toss until evenly coated. Top with pomegranate seeds, serve, and enjoy!See how we made this pasta on Instagram!
