Beanie Rotini Pasta Marinara
Makes 4 servings
Store-bought marinara sauce serves as the foundation for this nutritious meal, chock-full of vegetables and beans. If you don’t have fresh vegetables available, a packet of mixed frozen vegetables would also work well, and save you some time.
8 ounces rotini or other small pasta shape
1 tablespoon canola oil
½ onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon dried thyme
2 small zucchini, chopped
1 small eggplant, peeled and chopped
1 (25-ounce) jar marinara sauce
1 (15-ounce) can black beans, drained and rinsed
4 large kale leaves, stemmed and chopped
Ground black pepper
1 tablespoon flaxseed oil
Bring a large pot of water to a boil. Add the rotini and cook for 10 minutes, or until just tender.
While the rotini is cooking, make the sauce. Heat the canola oil in a large skillet over medium heat. Add the onion, garlic, cumin, basil, and thyme and cook, stirring occasionally, for 5 to 7 minutes, until soft. Add the zucchini and eggplant and continue to cook, stirring, for about 8 minutes, or until the vegetables are tender. Add the marinara sauce, cover, and simmer for 10 minutes. Stir in the black beans and heat through. Stir in the kale and cook until wilted. Season with salt and pepper to taste.
Drain the rotini and toss with the flaxseed oil. Spoon the sauce over individual servings of rotini.
Tip: Flaxseed oil adds valuable omega-3 fatty acids to this meal, but if it’s not available, toss the pasta with olive oil or canola oil.
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