This dish is rich principally in vitamins A and K thanks to kale and red pepper, as well as in many other valuable micronutrients. It is high in complex carbohydrates and contains a moderate amount of protein (green peas are not as protein-rich as beans and lentils, and the pasta contains some). It is gluten-free when using brown rice pasta, but please feel free to use any pasta of your choice. For oil-free option, you may “fry” the onion in a little bit of water.
1 bunch dinosaur kale,
1 red bell pepper,
2 cups fresh or frozen green peas,
2 cloves garlic,
1 package (12 oz/340 g) Tinkyada organic brown rice spaghetti,
1 tablespoon salt,
Extra virgin cold pressed olive oil for frying.
In a large pot bring water with salt to boil and cook pasta according to the directions on the package. Chop the onion finely and fry until soft. Add chopped kale (I use a food processor to chop it; it’s much faster this way), pressed garlic and cook for about 10 minutes.
Add the peas and cook for one more minute.
Add the pepper chopped into small pieces and give it 3 more minutes. Enjoy!
If there are any leftovers, this dish is still good on the next two days. You may heat it up in a stainless steel pot with a few tablespoons of water. However, I recommend mixing pasta with the veggies right after having cooked them. This particular pasta does not mix well with any sauces or toppings when cold.