Eggplant & Kale Pasta
Pasta can be a part of a healthy diet - especially if it is something you enjoy! Whenever I make pasta at home, I always try and focus on a few key things to boost the overall nutrient content of the meal:
Choose a high quality pasta. Rather than a highly processed pasta using white flour, go for a whole wheat pasta or legume-based pasta. I love Tolerant Foods Red Lentil Penne. Legume-based pastas have more protein and fiber per serving.
Fill your bowl with lots of veggies! The focus of your meal should be on the vegetables and not the pasta itself. Add broccoli, mushrooms, spinach or kale, eggplant, onions, etc.
Make your own pasta sauce or choose a store-bought sauce with no added sugar and all-natural ingredients you recognize. I love the Organico Bello brand!
Eggplant & Kale Pasta
Serves: 4
Ingredients
3 tbsp olive oil
1 eggplant, cubed
1 white onion, thinly sliced
1 bunch kale, shredded into small pieces
1 box legume-based or whole wheat pasta
1 16 oz jar tomato sauce, I used Organico Bello Pizza & Pasta Sauce
Salt and pepper, to taste
Instructions
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Toss eggplant in olive oil, salt and pepper. Bake in oven for 25 minutes.
3. Meanwhile, heat 2 tbsp olive oil over medium heat. Add onions and saute for 15-20 minutes, until translucent, caramelized and starting to brown. During the last 5 minutes of cooking the onions, add kale and saute for 5-7 minutes, until wilted.
5. Cook pasta according to package instructions.
6. Once pasta is done cooking, drain and add back to pot. Add pasta sauce, eggplant, onions and kale mixture to the pot and stir everything together. Enjoy!