When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

Entree, Whole Grains/Pasta/Rice, Vegetarian |210 calories per serving|30 minute recipe

Pasta Shells with Garlic & Kale

This content was last updated on February 21, 2020

Creamy pasta meets nutrition-packed kale in this recipe for the ultimate side dish. Kale’s popularity is rising, and with good reason – it’s super rich in vitamins A, C and K. Plus, research has shown that dark, leafy greens, like kale, pack a wide range of cancer-fighting carotenoids such as lutein and zeaxanthin. Pair with whole-wheat pasta shells and flavor with garlic and red pepper for a delicious addition to the table.

Ingredients

1x
2x
3x
  • 1 Tbsp. extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1/4 tsp. red pepper flakes (or to taste)
  • 10-12 cups pre-washed baby kale, loosely packed, coarsely chopped
  • 1/2 cup fat-free, reduced-sodium vegetable broth
  • 1 Tbsp. Parmesan cheese
  • 8 oz. small whole-wheat pasta shells, cooked to package directions
  • Salt and freshly ground black pepper, to taste
Makes 4 servings (about 1 ¼ cup per serving). Per serving: 210 calories, 7 g total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 33 g carbohydrates, 12 g protein, 8 g dietary fiber, 250 mg sodium, 4 g sugar, 0 g added sugar.

Directions

  1. In large skillet over medium heat, heat oil. Sauté garlic with red pepper flakes for about 2 minutes.
  2. Stir in broth and half the greens, season to taste with salt and pepper. Increase heat to medium-high, cover, and cook until greens wilt, about 3 minutes. Stir in remaining greens, cover and cook an additional 12 minutes or until greens are tender. Stir occasionally.
  3. Place cooked, drained pasta in saucepan. Add greens mixture and gently toss until well combined.
  4. Sprinkle with cheese and serve.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close