Yesterday I decided to use up some of our fresh produce from the farm stand and settled on a pasta dish.
- 1 box farfalle white wheat (extra fiber) pasta
- About 3lbs of fresh kale
- 2 large broccoli stalks
- 1 cup fresh peas
- 1 large onion diced
- About 10 cloves garlic (use your judgement here)
- About 3-4T olive oil
- Two jars of sauce
- In my large, wok-like frying pan I put the olive oil, onion and garlic into the pan with some salt, pepper, oregano and basil on medium heat. While that started cooking, I roughly chopped my kale and added that to the wok, covered and started sweating down those leaves. I then started prepping the broccoli, added that to the wok, and shelled my peas, occasionally stirring up my vegetables.
- After the kale had reduced down to something manageable I dropped the heat to low, added two jars of sauce, some more oregano and basil to taste, the peas and covered. I started my pasta water boiling at this point and let the sauce-veggie mixture warm together as I cooked the pasta.
- Once the pasta had cooked about 11 min, according to the box instructions, I drained and immediately mixed in with pasta. I served this on plates with some grated parmesan and whole wheat garlic bread on the side.