What you will hear around my house since the new man has shown up when the question of dinner comes up:  I Love Pasta!  Not being much of a pasta person, I have been researching different recipes to use.  They need to cover his love for pasta, and my love for healthy.  Not always the easiest to find.  I was very blessed to meet a very dear friend of mine about a year ago.  She makes pasta that is created from pureed vegetables and whole wheat flour (or rice/tapioca for a gluten free option).  
This gives me plenty of opportunity to fulfill Honey Bear’s love for pasta, and my love for health.  For this particular recipe I chose the Lemon Pepper.  It brings out the flavor of the kale and tomatoes, and allows me to add either shrimp, chicken or Tilapia into this recipe easily.

1 package of Gourmet Texas Pasta‘s Lemon Pepper Linguine or your choice of Whole Wheat Linguine 1 bunch of Kale 1 Pint Cherry or Grape Tomatoes, sliced in half  4 TBSP Extra Virgin Olive Oil (EVOO) 1 Lemon, juiced, or 1/4 C Lemon Juice
1/4 tsp Ground Red Pepper 
2 TBSP Italian Seasoning Mix (oregano, thyme, rosemary, garlic and onion)
1/4 C Whole Wheat Italian Breadcrumbs
1/4 C Parmesan Cheese, grated or shredded  1.  Cook pasta according to package directions.
2.  Heat up a medium size skillet over medium-high heat 3.  Add 2 TBSP EVOO, then saute the kale until green and slightly wilted (approx. 3 mins.).  Add tomatoes and saute for 3 mins.
4.  Mix pasta and kale/tomato mixture in a bowl or oven proof dish.
5.  Mix in 2 TBSP EVOO, Lemon juice, Italian seasonings and ground red pepper.  6.  Top with Parmesan and breadcrumbs before serving.

Makes 6 servings


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