Since I’ve been posting (and eating) a bunch of not exactly so healthy recipes, I thought it was high time to include a healthier recipe. I wasn’t a big fan of this no-sauce pasta, but I couldn’t think of what to add to make even a thin sauce.
You will need (serves 3-4 people):
Box of pasta – any kind of noodle will do
2 cloves of garlic, sliced and diced
1/2 red onion, thinly sliced and diced
1 bunch of kale, washed and sliced into 1/4 strips
1/4 bunch of red chard, washed and sliced into 1/4 strips
1/4 cup white wine
1. Begin to boil a pot of water with salt in it, add the pasta when the water is boiling and cook for 10-12 minutes (you want firm but cooked through pasta).
2. Heat skillet on medium-high heat, once it’s hot add a bit of olive oil to coat the pan. Toss in the red onion & garlic and cook for 1 minute. Pour in the white wine and let it come to a gentle boil (about 3 minutes). Reduce heat to medium-low.
3. Toss the cut kale and red chard into the skillet and coat with the white wine, red onion, and garlic mixture; cover and let cook for 2 minutes. Once the kale and red chard have wilted a little sprinkle the seasons over and stir again. Cover and continue to cook for about 5 more minutes.
4. Drain the pasta, drizzle a little olive oil over the pasta, and toss with the vegetable mixture.
5. Dish out into bowls and add the feta cheese and cranberries.
(my husband added a bit of marinated artichoke hearts to his bowl, which was quite tasty).