Tuesday, June 29, 2010

Spaghetti with Greens - or - I'm exhausted, let's take it easy.

It's been a really difficult couple of weeks for me. I'm waiting to hear if I got a job that I interviewed for 2 weeks ago. My company moves NOTORIOUSLY slow on these kinds of things, and I've pretty much exhausted myself from the anticipation, so instead of something really time intensive, I've decided to make a really low-key but still delicious and healthy dinner. I love the way greens and pasta look together, so I wanted to make this yummy little number.

What you need:
2 cups whole wheat pasta, cooked
3 cups kale
2 cloves of garlic
1 tbs. olive oil
1/4 cup slivered almonds
1 red bell pepper, roasted and sliced
1 tbs. chopped fresh rosemary
2 tbs. chopped fresh oregano
salt and pepper


You cook your pasta however you like to. I like spaghetti, and I like it salted and slightly al dente. That's me. You do what you need to.

Once you've got your water on the boil, it'd be a good time to roast up your red bell peppers. I like to do this by slicing up my pepper into strips (removing the seeds and membranes), arranging on a baking sheet, drizzling with olive oil, and broiling them until the skins are black. It just works for me.

After you've got your peppers going, chop up your garlic and sautee it up with a little cooking spray, and add your kale, rosemary, and oregano. Let that wilt, and throw a little salt and pepper into it. Take it off the heat once it has sufficiently wilted, and set aside. You can then use this same pan to toast up your almond slivers, if you feel so inclined.

When your pasta is done, your peppers are roasted, and your greens are wilted - mix them all together with a tablespoon of olive oil and a dash of salt and pepper. Easy, healthy, and delicious.

Calories: 319, Fat: 8.5g, Sodium: 51g, Fiber: 10g, Sugar: 5g, Protein: 12g


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