By Laura Theodore, the Jazzy Vegetarian
My secret for making quick and easy weeknight recipes is Marinara Sauce.
If you like whipping up home cooked meals in a snap, consider adding a low-fat, vegan marinara sauce as a pantry staple in your kitchen. A good, jarred marinara makes a timesaving base for many plant-based recipes such as lasagna, pastas, chili, sauces, casseroles and more. Look for a jarred rather than canned marinara, to avoid a metallic taste in the sauce. Read the label to make sure there are no dairy or meat products used in the sauce. Purchase and try several brands, until you find the one that tastes good to you. Keep several jars stocked in your pantry at all times for use when you are preparing last minute recipes and when time is at a premium.
Inspired by Dr. Pam Popper, here is my super quick, nutritious and delicious recipe!
Kale and Marinara Sauce with Angel Hair
1 large bunch kale, cleaned, thick stems removed, trimmed
1 jar low-fat vegan marinara sauce
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
1/8 to 1/4 teaspoon crushed red pepper
2 cloves fresh chopped garlic
¼ cup filtered water, plus more as needed
1 pound whole grain angel hair or any favorite pasta
Cut kale into bite size pieces. Pour the kale, marinara sauce, basil crushed red pepper, garlic and water into a large sauté pan. Bring to a simmer, and cook over medium-low heat for 15 to 20 minutes, or until the kale is softened. Add a bit more water, one tablespoon at a time, if mixture seems dry while cooking.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the angel hair. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.
Drain the angel hair, place on a large platter and pour the kale sauce over top of the pasta. Serve immediately.