I was always a follow-the-recipe type cook, but my food intolerances are really stretching my culinary imagination. I recently saw a simple recipe in Rachael Ray’s magazine for a light pasta meal. I reimagined it with food that my family can eat. My version only has 5 ingredients, but I found it to be a quick and tasty meal.
Bacon, Kale and Rice Pasta
2 slices cooked bacon, crumbled
3 oz. baby kale
1/2 cup uncooked brown rice pasta
1/2 tbsp. expeller pressed coconut oil
Bring a large pot of water to a boil and cook the pasta for 6 to 7 minutes. Drain and rinse in cold water.
Meanwhile, in a separate pan, heat the oil and saute the baby kale with the dash of salt.
When the kale is almost done, add the bacon pieces to heat through.
Add the cooked pasta to the pan and mix together and heat until cooked through. Enjoy.
If you wanted, you could also add walnuts to the pan when sauteing the kale for a little extra protein.
I shared this post at The Gathering Spot #39, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tuesday’s Table, Try a New Recipe Tuesday, Kids in the Kitchen, Waste Not Want Not Wednesday, Tasty Traditions.