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Grab your pasta (gluten-free or not) and check out this veggie-packed, 30-minute pasta recipe! It’s the perfect lunch or dinner recipe that tastes just as good the next day. It’s healthy, easy to make, and tastes amazing whether served hot or cold. Believe us, you’re going to want to save this one. #glutenfreepastarecipe #easydinnerrecipe #wellandgood
RECIPE:
INGREDIENTS:
Pasta:
3 cups water
Salt
1 cup Simple Truth Red Lentil Quinoa Fusilli
1 tablespoon extra-virgin olive oil
½ cup sliced red onion
3 cups chopped kale (thick ribs discarded)
½ teaspoon Simple Truth Ground turmeric
2 tablespoons toasted Simple Truth Walnut Halves + Pieces
½ cup halved Simple Truth Grape Tomatoes
½ cup pomegranate seeds
Vinaigrette:
2 tablespoons tahini
2 teaspoons extra-virgin olive oil
Juice of 1 lemon
1 garlic clove minced
Salt
INSTRUCTIONS:
1. Add the water and healthy pinch of salt to a medium saucepan and bring it to a boil over
high heat. Add the pasta and cook until al dente, 10 to 12 minutes.
2. While the pasta cooks, heat the olive oil in a 10-inch skillet over medium heat, tilting the
pan to cover the bottom. Add onion, kale, and a pinch of salt and turmeric and cook, stirring
occasionally, until the kale is wilted and the onions are soft, about 5 to 8 minutes.
3. Meanwhile in a small pan, toast the walnuts over medium heat, shaking the pan often,
until golden brown, 2 to 3 minutes.
4. Drain the pasta well and put it in a medium bowl. Add the kale mixture, tomatoes, and
pomegranate seeds and toss with tongs to combine. Top with walnuts and serve hot.
For the vinaigrette: Combine the tahini, olive oil, lemon juice, garlic, and a pinch of salt in a
small bowl and whisk until emulsified. Taste and adjust seasoning if desired.
Drizzle tahini sauce on pasta and sprinkle with pomegranate seeds and walnuts.
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Check out more healthy recipes here:
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Vegan Italian “meat”ball soup:
Anti-inflammatory salad:
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