Now that the weather is finally cooperating and there are warm and beautiful days ahead, we can start eating healthy again. Of course, bathing suit season is right around the corner, which provides an enticing incentive!
Eating healthy means carefully planning what you consume. Nutrient-packed foods, such as whole grains, lean protein and fruits and vegetables are essential components of a healthy diet. You should alternate your vegetables to make sure you are getting a balance of nutrients by eating a mixture of colors, like spinach and kale, green and yellow squash and red and yellow bell peppers. Variety is a good way of knowing you are getting all the nutrients you need. And, of course, drink lots of water (but I know you already know that).
This recipe is a good way to start eating healthy. The whole wheat pasta is a good choice, but be careful and read your ingredients. I discovered an even better choice. For this recipe I used Ezekiel Food for Life Sprouted Grain Pasta -Spaghetti. You can actually pronounce and understand each ingredient. It is an all natural pasta I heard about from researching nutrition and all natural ingredients. There are a lot of foods out there which contain bad food additives. Read the labels carefully!
Whichever pasta you choose, I am sure you will be making this recipe again and again. After all, who doesn’t like puttanesca sauce? Easy-peasy!
This recipe is courtesy of allrecipes.com and will serve 4 people who will love this new way of eating kale!
Ingredients for the Kale Puttanesca
1/2 (16 ounce) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives
1/2 cup grated Parmesan cheese, or to taste
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes.
Cook and stir until the onion has softened and begins to turn golden brown, about 5 minutes.
Stir in capers, anchovy fillets.
Bring to a simmer.
Stir in diced tomatoes and kale, and simmer over medium-low heat until wilted and tender, about 5 to 6 minutes.
Once pasta has been cooked and drained, stir into the puttanesca along with the black olives.
Toss and sprinkle with grated Parmesan cheese before serving.
It’s that simple!
