Pasta Cooked with Frozen Veggies

Missy Tippens

Is it really Friday already? I'm sorry I didn't put my post up in time! You're getting the thrown together version written on Friday morning. :) Plus, I forgot to take photos of this dish, and the leftovers are already gone.

But, it was good! So I'm sharing anyway.

I was throwing together a meal at the last minute the other day (um, like I always do). I wanted to make some sort of pasta, and wanted to add a vegetable to it to try to pretend it was at least a little bit healthy  The cupboard was pretty bare at the time, so I went digging in the freezer and found a large bag of chopped kale that I had bought to use in soup.

Then I had to make a decision whether to cook the kale in the microwave while the noodles were cooking or to possibly cook it in the skillet with olive oil to make the sauce.

As the water started boiling, I made a quick decision to just toss it in with the noodles! So I added the frozen kale to the boiling water. Once it returned to a boil, I added the noodles.

When the noodles were done cooking, I drained them as usual. No kale was lost during this procedure! :)

I have a pasta pot, and its lid has drainage holes and locks to the pot so you just turn the pot upside down. The chopped kale was large enough that none of it drained off. I love this pot! If you don't have one, you need to buy one.

Screen shot of the pot at the link below.

Click here to check out a similar one (there are no affiliate codes. I'm just sharing something I love). I bought mine probably 10 years ago at the grocery store, of all places. But it's made a lot like this one.

Once the noddles/kale were drained, I tossed them with olive oil and added black olives (however, I decided the recipe needs kalamata olives instead for more flavor). Then I topped with parmesan cheese. A very simple, tasty dish!

Enjoy!

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