Mediterranean Pasta with Sun-dried Tomatoes

Yield: 5 servings | Serving Size: 1 cup Calories: 318 | Total Fat: 13g 

Saturated Fat: 1g | Trans Fat: 0g Cholesterol: 4mg | Sodium: 389mg Carbohydrates: 41g | Dietary Fiber: 6g Sugars: 5g | Protein: 11g


Ingredients5 cups cooked whole-grain penne pasta, cook until al dente
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced  
3/4 cup sun-dried tomatoes packed in olive oil, coarsely chopped
1/2 teaspoon black pepper
Salt to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup pine nuts
2 cups baby spinach
1 cup fat-free feta cheese


Directions
Cook penne according to package directions. 

Add 1 tablespoon extra virgin olive oil to a large skillet, and saute garlic over medium-low heat until fragrant, about 1 minute. 

Add to skillet the sun-dried tomatoes, black pepper, salt, and red pepper flakes, and continue to saute 5 minutes or until tomatoes are soft. 

Add cooked penne and remaining tablespoon of oil; toss to coat, cover, and cook on low an additional 2 minutes. 

Add pine nuts and baby spinach, toss to combine. Turn off heat, cover and allow spinach to slightly wilt, about 2 minutes.

Sprinkle on feta cheese and serve.

Original recipe found here
This recipe can be found in the cookbook, Skinny Ms. Superfoods...check it out here

Kale, Lentils and Linguine

Ingredients:

bunch of kale, leaves torn from stems & washed

1 small red onion (optional)

2 garlic cloves

1/2 cup lentils, cooked to just firm – not too soft as they will be mushy (I used french lentils)

1/2 tbsp extra virgin olive oil

linguine, cooked as per package (or any type of pasta)

Directions:

In a large fry pan, pour olive oil and let warm over medium heat.

Once oil is hot, add in red onion and garlic, stirring so the garlic doesn’t burn.

When onions have softened, roughly 3-4 mins, add the kale, some water, salt and red chili flakes (optional).Cover the pan, stirring occasionally for approx 10 mins.

Once the kale is a dark green in colour, and has softened, it is finished.

Place the linguine in bowls and add the kale on top.

Garnish with parmesan or your favourite cheese if you’d like. Enjoy!

Source: foodhealthplay.com