I had a leftover red onion and two tomatoes from the guacamole I made on Sunday, and I decided to incorporate them in last night’s dinner. I wanted to make something easy and not time-consuming so I put together a simple pasta dish.
The kale gives it some sophistication, and the quinoa pasta helps this dish not be some typical pasta retread. It’s a great summer pasta dish that’s healthy and promotes the use of seasonal vegetables. Ron really enjoyed it after a long day of work, and was looking for seconds. I call it Quinoa Pasta with Kale and Roasted Tomatoes. Give it a try and watch your family come back for more.
- 1 8 ounce box of Ancient Harvest Quinoa Spaghetti
- 1/2 red onion, sliced
- 3 garlic cloves, sliced
- 2-2.5 cups of chopped kale
- 1/2 cup of vegetable broth
- 1 tablespoon of dried oregano
- 2 tomatoes, plum or roma
- 4 tablespoons of extra virgin olive oil
- sea salt and fresh ground black pepper
Prepare your kale, wash and pat dry. Set aside.
Heat your oven to 425 degrees Fahrenheit. Using a large pot, cook the pasta according to the directions on the box. When done, set aside.
Slice the half the red onion, garlic cloves, and tomatoes. Set aside.
On a nonstick baking sheet, add the sliced tomatoes and drizzle one tablespoon of olive oil over them. Add a pinch of sea salt and black pepper. Place in oven on center rack and roast for 15 minutes, turning once at seven minutes. When done, remove from oven and set aside.
In a large pan over medium-low heat, add two tablespoons of olive oil. When hot, add in the onions, plus a pinch of sea salt. Saute for about seven minutes until soft. Then add in the sliced garlic. Cook for three minutes, then add in the chopped kale, another pinch of sea salt, fresh ground black pepper and dried oregano. Saute the onion, garlic and kale together for about two minutes, then pour in the vegetable stock. Cover the pan for about three minutes to steam the kale.
Remove the lid and toss the kale, onion, garlic with tongs. Now add in the cooked pasta (drained pasta) and toss with all the ingredients. Make sure the pasta is covered with the sauce in the pan, if you prefer more olive oil, add in a tablespoon.
Remove from the pan and place in a serving bowl. Add the roasted tomatoes on top and serve immediately. Add some grated cheese if you like, or serve with a side of mixed green salad or garlic bread. Bon appétit!