March is National Nutrition Month! And before the month is completely over, I decided to get my butt in gear and post about it, since I am going into the nutrition field after all. 🙂 One of my goals is to increase my vegetable consumption since I know I could do much better in that department.
So last night I made a large batch of this tasty, vegetable heavy pasta dish. Honestly, I just threw a bunch of things together and hoped it was going to work out. I had an abundance of frozen, local vegetables from my weekly Field Goods bag and decided to put them to good use.
Whole Wheat Veggie Farfalle
1/2 bag of Organic Whole Wheat Farfalle Pasta (I picked up Delallo on sale at the store yesterday) cooked according to the package
1 tbsp olive oil
1/2 bag of frozen green beans
1/2 bag of chopped peppers
1/2 box of baby kale
2 cups of pasta sauce (I used some that I made a few weeks ago that I had in my freezer)
Salt & pepper, to taste
- Cook pasta according to package
- While pasta is cooking, heat frozen green beans and peppers in olive oil until thawed and heated through in large cast-iron skillet, about 7-10 minutes, add salt, pepper or additional spices
- Add kale to skillet, cook until it wilts down
- Add pasta sauce and cook on medium heat for about 5 minutes, until the mixture is bubbling
- Add in cooked and drained pasta until well mixed and the sauce coats the pasta
This dish has about 5 servings, so I’m hoping it gets me through dinner this week! The “recipe” is pretty much fool proof. It includes healthy whole wheat pasta that is a good source of fiber, protein and iron. The vegetables also add a nutritional punch. The kale is a great source of Vitamin A and C, and also Calcium! This dish is a quick and easy way to get in a healthy meal.