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KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For Pasta:
8 ounces fusilli or rotini
For Kale:
2 bunches kale, roughly chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
For Dressing:
1 lemon
1 (6-ounces) container Greek yogurt
1/4 cup chopped basil
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cloe garlic, minced
For Salad:
1 (15-ounce) can white kidney beans, drained and rinsed
1/3 cup sliced sundried tomatoes
1/3 cup chopped kalamata olives
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