Where was I? Oh yeah, loosing my independence and learning how to be at the bottom of the totem poll. The dietetic internship has started and I am quickly learning the cold, hard realities of what it means to be an intern. I am going to try to get back into posting more seriously, but I have to be honest – when I get home at night, the last thing I want to do is think about nutrition. So to ease myself back into it, I thought I would do yet another Easy Weeknight Dinner. You’re welcome.
This little number is one I turn to frequently on nights when I am pressed for time. It’s the perfect dish to over-make and pack the leftovers for lunch the following day. I, like so many of you, love carbohydrates. The love affair dates back to God knows when, but I could honestly survive on Italian bread, pretzels, pita and granola. Dinner is possibly my biggest meal of the day (although some days breakfast takes that title). Two maybe three servings of vegetables are not an uncommon thing to see piled on my plate at night. In order to make eating them more fun, folding in pasta or brown rice is my go to move. It just makes it more…what’s the word….bearable.
Whole Wheat Farfalle with Sautéed Kale and Kalamata Olives
- 2 ounces of dry farfalle
- 1/2 bunch of kale, trimmed, washed and torn into bite size pieces
- 1 tsp olive oil
- 1 heaping tsp kalamata olive tapenade (premade)
Cook pasta according to directions. Meanwhile, in a large non-stick skillet heat oil over med-high heat. When oil has heated, add prepared kale and sauté until tender. Add cooked pasta and kalamata olive tapenade to skillet. Toss to heat through. Enjoy! Add some parmesan cheese if you so desire. YUM.