Chef Scott For Meatless Monday: Whole Grain Penne With Kale, Black Olives, and Capers.
Do you have a go-to quickie meal that you make when you’re short on time?
Are you sick of it?
Today, Chef Scott is offering a super-fast, super-healthy, super-easy main course that can become your new shmancy dinner on the fly.
Featuring whole grain pasta, kale, and olives, this meal is packed with fiber, antioxidants, calcium and healthy fat. Nom-nom-nom-nom-nom.
Take It Away, Chef Scott….
The holidays are going to be on us sooner than we expect. That means zero time for anything. In fact, I’ve gotta scoot to rehearsal so here is a fast and healthy dinner, ready in 15 minutes (or less)!
Whole Grain Penne with Kale, Black Olives, and Capers
Add some pine nuts at the end for a nutty bite!
16 oz whole grain penne
1 large bunch kale, stemmed and torn (about 8 cups)
1 medium shallot
1/3 cup oil cured black olives, pitted and halved
2 Tbl capers, drained
2 Tbl olive oil
2 cloves garlic, minced
juice of 1 lemon
pinch red pepper flakes
2 Tbl parsley, chopped
Bring a large pot of salted water to a boil and prepare pasta according to package directions (minus one minute). Drain pasta, reserving 1 cup of the pasta water.
While pasta cooks, heat oil over medium flame and saute shallots until translucent, about 3 minutes. Add garlic and cook for one minute. Add olives and red pepper flakes and cook until heated through, about 3 minutes. Add kale and toss to wilt, about 2 minutes. Add capers, lemon juice, and pasta. Stir in enough pasta water to finish wilting the kale and make a light sauce. Adjust seasoning and serve.
Easy, peasy, cool, breezy.