This recipe from DiabeticLiving.com is delicious! I can’t rave enough about it. I am not diabetic, but it doesn’t matter, I’d eat this any day of the week and it’s incredibly easy and quick to make. I made some slight changes to the original recipe, though, due to the ingredients I did and did not have on hand at the time.
Kale Powered Pasta
Adapted from DiabeticLiving.com
Yield: Six 1-1/4 C servings
- 6 oz multigrain rotini pasta, such as Barilla® Plus brand
*I used non-multi-grain, plain ol’ pasta, a ruffley-edged kind that I can’t remember the name of
- 8 oz kale, large stems removed and leaves chopped
*I weighed the 8oz after the stems were removed
- 2 red and/or green sweet peppers, seeded and cut into bite-size strips
*Our grocer started selling mini sweet peppers in $5 bags (picture of the brand below), so that’s what we used. Red, yellow and orange mini sweet peppers, about 2 C after they were sliced
- 24 oz jar reduced-fat and reduced-sodium tomato-flavor pasta sauce
- 1/4 C snipped fresh basil
*Oh nuts! I just now realize that I forgot to add this completely. Bummer!
- 1/4 C crumbled reduced-fat feta cheese
- Fresh basil leaves (optional)
*Yup, forgot this too.
- In a Dutch oven or large pot, cook pasta according to package directions, except omit any salt and add kale and sweet peppers for the last 3 minutes of cooking. Drain; return to Dutch oven or pot.
- Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
- Sprinkle with feta cheese. If desired, garnish with basil leaves.