Tuesday, January 6, 2015

Healthy Recipe: One-Pot Pasta

I have another healthy, easy AND TASTY dinner recipe for you all today! Anything that I can cook in one pot for a super easy clean up gets major points from me! Even the dry pasta cooks right in the sauce with the rest of the ingredients! Easy-peesy!



I thought it was delicious and my husband enjoyed it despite the "earthy" taste - as he described it. For a pasta dish, it wasn't very "saucy" so the next time I cook it, I'll probably add in a little tomato sauce or a spoonful of pesto. I also realized (the next day) that I only used a 15 oz. can of diced tomatoes instead of the 28 oz. can the recipe calls for. Oh well, I still thought it was great and we had plenty of left-overs for the next day!

This recipe makes about 6 servings and takes less than 30 minutes to make.

Ingredients 

3 Tbs. EVOO
4 cloves of garlic (or more to taste), chopped
1 small onion, diced
About 4 cups of water
1 can (28 oz.) diced tomatoes (or 3 1/2 cups chopped fresh tomatoes with their juices)
1 bunch kale, chopped (cut out the stems -- or "ribs" first and discard)
2 sprigs fresh basil, chopped, plus a few whole leaves for garnish
1 lb. whole grain or whole wheat pasta (shells, penne, fusilli, etc.)
Salt
1/4 cup grated Parmesan cheese
Red pepper flakes (optional)

Instructions

Heat large pot over high heat, and drizzle in the oil. Add the garlic and let it et nice and golden; it'll only take about 30 seconds. Add the onion and cook until it is translucent, about 3-4 minutes. Add the water, then the tomatoes, kale, basil, pasta and salt. Bring the mixture to a boil while stirring, then reduce heat to a simmer. Cook until the pasta is al dente, giving it a good stir every couple of minutes. If it starts looking too dry, add some more water. Once the pasta is cooked, fold in the cheese and red pepper flakes, if desired. Top with the reserved basil. 

[Recipe credit: Experience L!fe Magazine]


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