Eat Smart Recipe: Kale and Bacon Pasta

From the iBirth™App Kitchen: Kale and Bacon Pasta

Vitamin K may not come to mind as an important vitamin during pregnancy,  however, there is good reason to pay attention to this vitamin as it allows for proper blood clotting in both mother and baby. The recommended daily allowances for Vitamin K are 90 mcg. Interestingly, these requirements do not increase during pregnancy.

Sources of Vitamin K include dark leafy vegetables such as kale, spinach and collard greens. Broccoli, brussels sprouts, cabbage and peas (including blackeyed peas) also contain Vitamin K.  Kale is at the top of the list of sources of Vitamin K with 1147 mcg in 1 cup!

While kale has gained a lot of popularity in the last few years, dark leafy greens are probably not frequently on the menu in most homes. So, here is a great recipe to get started serving up those greens… who doesn’t love pasta laced with bacon! Try it yourself and be sure to pass it along to your pregnant clients and friends, they will love it!

Kale & Bacon Pasta

Preparation time: 25 minutes

Serves: 4


16 oz. spaghetti noodles

2 TBS olive oil

12 slices of bacon, cooked and chopped (use more if so inclined)

2 TBS minced garlic

30 oz canned diced tomatoes (do not drain)

1 head kale (approx. 8 cups), washed and torn away from stem

To Prepare:

In a large frying pan, fry up all of the bacon until crispy. When done, line a plate with a paper towel and set bacon aside to cool.

When cool, chop all the bacon into one inch pieces. Set aside.

Drain most of the bacon grease from the pan. But be sure to reserve a little bit for the next step, about 3 Tablespoons worth. It adds a lot of flavor to this dish.

Cook pasta according to package instructions, drain, rinse and drizzle with olive oil to prevent it from sticking.

*Prep the remaining ingredients and have them ready stove-side. The next few steps happen quickly.

Over medium-high heat, add 2 TBS minced garlic and 1 cup of chopped bacon to the reserved bacon grease. Saute 1 minute until garlic is fragrant but not brown.

Add the whole head of kale, torn apart.

Continue to saute over medium-high heat, about 4 minutes, tossing the kale occasionally with tongs, until kale is wilted.

Add 30 oz can of diced tomatoes. Heat through.

Take half of the tomato, bacon and kale sauce and mix it into the spaghetti.

Pour the remaining sauce on top of the pasta. Garnish with remaining bacon pieces.