Without further ado, I present to you a ‘How To:’
February 9, 2010
How to make your older brother, who hates vegetables (with the exception of canned green beens), eat a dinner full of Super Foods. Or, if you’d rather, a How to turn a veggie hater into a veggie fiend through one meal.
White Sweet Potato Kale and Red Bean Pasta Bake
First, take a large sweet potato & chop it into cubes. Place the cubes into a microwave safe dish, add a little water to steam, and cover.
Microwave for 5 minutes, or until the sweet potato is cooked through.
While the potatoes are a’cookin’, cook up some pasta (I used Whole Wheat Rotini, but Penne or Farfalle would work marvelously, too)
And while the pasta is a’cookin’, wash a bundle of Kale, give it a kiss and say your last words…
Chop, chop, chop. Butcher that kale. And next, kill it’s cousin, the onion–just one!
Prepare the flaming inferno, also known as the stove. Take one large pan and drizzle in some EVOO. Let it heat up, and then add some chopped garlic. I like a lot of garlic. I don’t like Edward Cullen.
While you’re waiting for the garlic to become fragrant, gather your other ingredients. Organic Kidney Beans (Don’t get rid of the bean water!), Part Skim Mozzerella, Shredded Parmesan. The garlic should smell up your kitchen now, so add the onion to ze pan. Cook the onion until translucent.
Add the cooked sweet potato to the pan, season with some salt & pepper lovin. Let the Sweet Potato & Onion get to know each other for a few minutes.
Introduce the SP & Onion to their new friend, Kale.
An again, let them a few moments to get acquainted.
Not it’s time to get a little wet & wild. (Pour the bean water into pan to help everyone get a little closer, and add some chili flakes for a little spice)
Don’t forget the pasta! It wants in, too. I used about 3/4 of the cooked pasta. Add it directly to the veggies.
Now, add 1/4c shredded Parmesan to the mix. Plus a few extra pinches 😉 Gotta get it cheesy. Stir, stir, stir.
It’s time for the magical fruit! Add the kidney beans.
Take the pasta & vegetable mixture and pour it into a baking dish. Proceed to cover it with 8oz of sliced mozzarella… and a few more sprinkles of Parmesan.
Pop it in an oven at 350 for approx. 15-20 minutes, or until the cheese is melted and the top is golden.
Open the oven to this masterpiece.
Serves about 4-6 people.
Dark leafy greens–such as kale, spinach, collard greens, swiss chard– bring out the flavor in mozzarella. Sweet Potato and kale is a stellar combo, jam packed with not only flavor, but also immense health benefits… but you’ll never know that when it tastes THIS good.