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What's Cooking Wednesday

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It all started with this
recipe and quickly became "leaving for vacation in 1 1/2 days - use all the produce!"

So here's what we started with:
Ingredients
1/2 cup sundried tomatoes (not packed in oil)
1 medium yellow onion, thinly sliced
1 pound kale, thick stems removed and leaves chopped
1 (15-ounce) can no-salt-added Great Northern or other white beans, drained and rinsed
8 ounces whole wheat pasta

Method
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.

Meanwhile, bring a large pot of water to a boil for cooking the pasta. In a separate large, high-sided skillet, bring 3/4 cup water to a simmer. Add onion and cook 10 minutes or until tender. Stir in kale, beans and 3/4 cup water. Reduce heat to medium, cover and cook 8 minutes. Uncover and continue cooking 4 to 5 minutes or until most liquid has evaporated, greens are wilted and tender and beans are heated through.

Add pasta to the boiling water and cook according to the package instructions. Add sliced sundried tomatoes 2 minutes before pasta is done. Drain pasta and tomatoes and add to skillet with greens. Stir to combine.


Instead of the yellow onion - I used red
Instead of sundried tomatoes - I used fresh
Added mushrooms
Was going to add yellow pepper - but I ate it before it made it to the pan!

Verdict:
This was a little bland. You see that they added no spices... I added salt (one reader might be shocked by that!) and pepper. Since I love garlic I'd probably add that next time.
And I'm not sure it needs the pasta...definitely made it more hearty, but overkill? (my serious love for pasta makes me never skip it when offered!)
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Comments

Parson's Wife said…
Looks healthy and yummy!
August 17, 2011 at 6:44 AM
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