Serves: 7 |
Prep Time: 20 minutes |
Cook Time: 25 minutes
Ingredients
- 12 ounces Eden Kamut Elbows
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 medium green bell pepper, chopped
- 14 1/2 ounces organic diced tomatoes, do not drain
- 29 ounces Eden Black Eyed Peas, do not drain
- 1 tsp Eden Apple Cider Vinegar
- 3 tsp fresh cilantro, chopped
or fresh parsley, or 1 tsp. dried cilantro - 2 cups kale, stemmed and chopped
- 1/2 tsp Eden Sea Salt, or to taste
- 1/4 tsp Eden Black Pepper
- 2 tsp minced jalapeno
Directions
Cook pasta according to package directions and drain. In a large skillet, heat oil over medium heat. Sauté the onion, garlic and green pepper until softened, about 3 minutes. Add tomatoes and simmer 10 minutes, partially covered. Stir occasionally. Add the black eyed peas, kale, vinegar, salt, black pepper, jalapeno and cilantro. Cover and simmer an additional 10 minutes. Toss gently with cooked pasta and serve.
Nutritional Information
Per serving - 314 calories, 4 g fat (12% calories from fat), 15 g protein, 56 g carbohydrate, 9 g fiber, 0 mg cholesterol, 336 mg sodium