Hi! I have a great pasta dish for you today. I've been eating leftovers all week long, and I'm not even sick of it yet.
We did something a little different at the grocery store this week. Instead of our usual get-what-we-need-for-the-weekly-menu routine, we decided to walk into Trader Joe's without a list. We walked up and down the aisles and picked up our snacks, veggies for juicing, protein bars, breads and pastas, and meals for the work week. We only bought chicken for one night, the rest of the days we are going vegetarian. At $75 for everything, it really wasn't bad. Not to mention that 90% of it was organic. Score!
So this is that kind of week where I don't follow recipes, I just look in the fridge and figure out something for dinner. Last night, we had Chiptole BBQ Tofu Tacos with Carmelized Onions. It was a happy accident that keeps me wishing we had leftovers :)
Monday, we had this pasta. It was yummy, filling, and above all, healthy.
It started off with one of my favorite TJ's products EVER. The Mini Heirloom Tomatoes.
They are always fresh and at $2.99 - such a good deal. I decided to roast these, but first, I coated them in some balsamic vinegar.
I spread these on a greased baking sheet and popped them into a 425 degree oven. While these roasted, I boiled the water for the pasta and started on my kale.
That's a couple fo garlic cloves and red pepper flakes heating up in some olive oil. Once the garlic was golden, I removed it and added in the kale to cook down for a few minutes. It also helps to cover it for a little while. Once the pasta was finished, I added the sauce to coat. We used this one:
You don't have to add a thing to this sauce - it's delicious. Once the tomatoes are done roasting, add them to the pasta also, vinegar and all.
We had an extra cooked chicken breast that we chopped up and added to the pot, but I think it would be better without it, personally. I added a ton of goat cheese, and it melts on top of the pasta - so yummy!
You could add parmesan, asiago, or any other cheese instead of goat cheese if you like. Goat cheese is one of my favorite foods though, so I wouldn't change it. We've already gone through a large log of it since Sunday!
Back tomorrow with an easy and crispy BBQ Tofu. I know some people shy away from it, but I'll show you a great technique for making it at home that will change your perception.
ROASTED TOMATO AND GARLIC KALE PASTA
1 pkg cherry tomatoes
1 bag chopped kale
2 garlic cloves
1 pinch red pepper flakes
1 pkg whole wheat spaghetti
1 jar marinara sauce
6 oz goat cheese, or any other grated cheese you like
2 tbs olive oil
3 tbs balsamic vinegar
Slice tomatoes in half, toss in balsamic vinegar, and roasted in a 425 degree oven for 20 minutes. Meanwhile heat olice oil, crushed garlic clove, and red pepper flakes in a cast iron skillet. Once golden, remove garlic and add in kale. Stir to coat and lower heat. Cover and cook for a couple of minutes.
Cook pasta according to package instructions. Drain and add marinara and pasta back to the pot to heat sauce through. Add in cooked kale and roasted tomatoes, and toss to combine. Top with crumbled goat cheese.