Vegan Kale and Whole Wheat Rotini Pasta
This hearty dish features seasonal ingredients to fill you up without weighing you down. A delicious combination of whole wheat rotini, kale and beans provides fiber and protein, while the basil white wine vinaigrette packs a ton of flavor!
Ingredients
- 8 oz whole wheat rotini
- 2 cups chopped fresh kale ribs removed
- 1 can white beans such as kidney or cannellini, drained and rinsed
- 1/2 cup toasted pumpkin seeds (2.5 oz)
- 1/3 cup sliced sun-dried tomatoes in oil drained
Basil White Wine Vinaigrette:
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped fresh basil
- 1 clove garlic minced
- 1/2 tsp. salt
- 1/3 cup olive oil
Instructions
- Cook rotini according to package directions. Drain well.
- Toss together hot rotini, kale, beans, pumpkin seeds and sun-dried tomatoes.
- Basil White Wine Vinaigrette: In small bowl, combine vinegar, basil, garlic and salt. Drizzle in olive oil; blend well.
- Drizzle vinaigrette over pasta; toss to combine.
- Add 1/4 cup dried currants or cranberries if desired.
Notes
Recipe and Image courtesy of Pasta Fits.
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