Hey pasta lovers, here’s something new; simple and green vegetables to add to your love for pasta. Having green vegetables is good for your health. Kale is really healthy vegetables you would best have more. This is food from the pantry fridge and is on sale.
Don’t feed the trolls? “Trolls” refers to coronavirus. Stay healthy, and safe eating healthy food. You will love it. Tuna (See Note) is flavoured with capers in a canned which I got it on sale. Though no chili today, only tuna in capers. My meal is quick simple, comfort healthy delicious. Are you in with me eating healthy and stay safe or you are out?
Now there will be curfew too. This means no sunshine and remember 5 km areas only allowed. Gotta go get more canned food before the curfew start. Will just eat what I can get. Let’s cook.
6 X (95 g) can of tuna capers
500 g spiral pasta, cook as per packet instruction
250 g green beans, cuts end off and cut into half
1/2 bunch of Kale
5-8 Tbs Truffle infused oil
Water for boil pasta
Salt and pepper
Preheat oven 180 deg C. Bring water in a pot to boil, add 2 Tbs oil, and salt. Then add pasta to cook. Lined a baking tray with baking paper. Then put kale in a bowl, drizzle 3 tbs oil and season with salt. Transfer kale on to the tray and bake for 18-20 minutes.
Meanwhile, put beans in microwave safe dish and boil until tender about 7-14 minutes. Drain and set aside keep warm. Warm up the tuna with 3 Tbs oil in a bowl in the microwave for 2-5 minutes. Once pasta cooked, drain and put in to 4 individual bowls, add in the tuna and bean. Stir and mix well. Season with salt and pepper.
When kale is done and cool down, crunch them up and sprinkle them onto pasta and toss gently. Serve immediately.
Note: Google said Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned tuna can be a good source of heart-healthy omega-3 fatty acids, with 150 milligrams or more per four-ounce serving.