Everyone has that weeknight conundrum where what to make for dinner simply eludes us. That happened to me the other night, but out of the confusion sprung inspiration, and I ended up making this highly experimental pasta kale dish that I guess I’ll dub with the ever-so-creative title: Pasta with Kale and Meatballs.
I cooked with my favorite four-legged companion by my side, Archer. He loves laying down on the kitchen floor alongside me while I cook. I want to say it’s because he loves me ever-so-much, but we all know he’s secretly hoping I’ll drop a tasty treat or two.
This is how it all went down: I saw we had kale in the fridge, which is one of my all-time favorite super food veggies. (If you haven’t tried my Kale Chips Recipe, you must!) And, I had frozen meatballs in the freezer and few other essential items: pasta, canned pasta sauce, diced tomatoes and ricotta.
I decided to put everything in a pot and see what happened, whilst listening to my favorite Mumford & Sons Pandora station and sipping wine.
First, I sauteed the frozen meatballs and set them aside. Then, I poured the pasta sauce into the pot, and added some Italian diced tomatoes and red pepper flakes to give the sauce more of a kick.
I then cut the kale leaves away from the stem and added them to the sauce. Once the kale was cooked, I added in the meatballs.
In a separate pot, I boiled the pasta and drained it. (I then refilled my glass of wine, turned up the music a bit and gave Archer a little treat.) Once the pasta was done, I poured it into the pot with the sauce, veggies and meatballs and added two spoonfuls of ricotta cheese.
The results were amazing! It is slightly spicy, healthy, and delicious. And, it can be remixed to make it your own by experimenting with different pastas and veggies.
This is truly what Kitchenability is all about — working with what you have!
- 1 lb pasta
- 1 jar pasta sauce
- 1 can Italian diced tomatoes
- Red pepper flakes (to taste)
- ½ bag of frozen meatballs
- 3 large kale sprigs
- 2 spoonfuls ricotta cheese
- 1. Saute frozen meatballs in a pan on medium-low heat and set aside.
- 2. Pour your jar of sauce into a big pot, and place over medium heat, stirring occasionally.
- 3. Add in Italian diced tomatoes and red pepper flakes to taste.
- 4. Cut the kale leaves away from the stem, tear into pieces and place in the sauce.
- 5. Once the kale is cooked, add in the meatballs.
- 6. In a separate pot, cook and drain the pasta.
- 7. When the pasta is done, pour into the pot with the sauce and veggies and stir to incorporate.
- 8. Add two spoonfuls of ricotta cheese and stir again.
- 9. Enjoy!
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