Author Notes: Packed with veggies (fresh or frozen), protein, and flavor, this pasta dish is good for a quick dinner and lunch the next day! It’s unintentionally vegan, but it still has the protein, healthy fats, and fiber to keep you full. —Nina
Serves: 4
Prep time: 5 min
Cook time: 20 min
Ingredients
-
1/2
packet Pasta shells/shapes (preferably spinach)
-
12
ounces Frozen edamame
-
1
bunch Fresh or frozen broccoli
-
To taste
Olive oil
-
To taste
Onion powder
-
To taste
Garlic powder
-
To taste
Nutritional Yeast
-
To taste
Lemon juice
-
To taste
Salt
-
To taste
Pepper
-
1
bunch Kale
Directions
- Assemble ingredients: most of these can be substituted according to taste! Not a fan of kale? Swap for spinach. No lemon juice? No problem. Prefer avocado oil? Go for it. No nutritional yeast on hand? Throw in some Parmesan or whatever nuts you have around.
- Follow the instructions on your pasta package: bring salted water to a boil and add pasta.
- While water comes to a boil, tear kale off the stem and into smaller pieces.
- When the pasta has about five minutes left to cook, add frozen edamame. Cook until edamame starts to rise to the top; add fresh or frozen broccoli.
- Leave on heat until brocoli is cooked through (usually just a couple of minutes). Drain.
- Return to pot. Add kale and stir. Add olive oil and lemon juice to taste – usually that means a lot!
- Add onion powder, garlic powder, and nutritional yeast: start with small amounts, taste, and add more as desired. Remember, nutritional yeast adds protein, so if that’s something you’re concerned about, more is better!
- Finally, add salt and pepper to taste.
