This pasta bowl is so easy to put together and loaded with goodness!
1 large bag of chopped kale
1 pound of pasta of your choice
I love this brown rice pasta but you can choose any pasta that is your favorite (egg and oil free of course).
In my steamer I placed 4 cups of chopped kale to steam for 10 minutes while the pasta is cooking according to package directions… now for the veggie sauce topper!
1 medium slender zucchini
1 medium to large sweet onion
2-3 cloves garlic minced or pressed
1 teaspoon Italian seasoning
2 15 oz cans of fire roasted diced tomatoes with the juice
Slice the zucchini and onions thin! I like to use my mandolin for this as it makes them the same perfect size. Add the zucchini and onions to the saute pan with a few splashes of water or vegetable broth and start to saute them on medium low… replace water as needed only small amounts to prevent burning… the vegetables should become translucent and start to brown. At this point add the garlic and stir around for about a minute before adding the tomatoes. After adding the tomatoes simmer the entire mixture over medium low heat stirring occasionally until it gets a little thickened. Taste and add salt and pepper to your liking. Red pepper flakes are good to add if you like it spicy.
Now make a bowl… pasta on the bottom, next the steamed kale and top with the tomato veggie mixture.