Mushrooms, Kale & Zucchini over Spinach Tortellini

I have noticed that tomato-based meals, while tasty, generate more acid and don’t always leave me feeling wonderful. I was seeing myself use tomatoes in many dishes and when I cut back, I felt better.

So while tomato paste or crushed tomatoes would have made this dish more robust, it’s nice to just savor a simpler flavor.

I also sliced the garlic and added more than usual because I’ve been feeling my immune system battling a little this week. I gave it some extra love with a little extra garlic and woke up feeling a bit better this morning, I will admit! Remember: food is medicine.

I realized as I sat down to type the recipe, I forgot to add the cannellini beans (or any bean would do—garbanzo, even) I intended to include for more protein. Whoops! It was a long week. I can always add them to the leftovers since I usually make at least twice what I need in every meal and put the extras in the fridge or freezer to make cooking more convenient.

What would you add or take out of this combo to make it your own?



Mushrooms, Kale & Zucchini over Spinach Tortellini

you need this:

mushrooms

onion

garlic

olive oil

zucchini

kale (or spinach or any leafy green)

pasta of choice (I used spinach tortellini from Trader Joes. My default is any gluten-free pasta)



then do this:

  1. add olive oil to a pan over medium heat

  2. dice onion and slice garlic (or use a garlic press)

  3. shred zucchini

  4. slice mushrooms

  5. chop kale finely

  6. add the onions and garlic to the pan and cook until tender

  7. add the zucchini and mushrooms and kale and cook until desired tenderness, add any seasoning like dried basil, pepper and even a tiny pinch of nutmeg!

  8. in a small pot, bring water to a boil and cook your pasta

  9. when the pasta is done, drain it and add to the same saucepan with your veggie combination

  10. toss and serve in a bowl with a bit of really aromatic, flavorful cheese

  11. I always add salt to my finished dishes instead of adding it while it’s cooking, it’s just a habit I’ve developed over time but you can do what works for you





Nutrition/Food, RecipesDillan DiGiovanniComment