Who doesn’t love a big bowl of pasta? Tonight, here’s permission to guiltlessly stuff yourself with a huge bowl of rich, garlicky, herby pesto coating every ridge of beautiful large pink prawns and…kale? Pasta, bread, rice, etc are a starchy vehicle for us to enjoy the delicious flavor of sauces and toppings with whom we pair them. Trade the pasta for kale and you’ll lose several hundred nutritionally devoid tummy-tire pumping calories, and add the nutrition benefits of kale! A rich source of Vitamins A and C, calcium, folic acid, magnesium, and packing more fiber per ounce than any other green, kale truly lives up to the “superfood” claims it’s been receiving!
More on the Health Benefits of Kale.
Kale is a dense and somewhat bitter green, so newbies will likely find it more palatable finely shredded in salads, sautéed or blended into smoothies like The Grinch.
Use our Pistachio Pesto to cut ½ the calories, as well as 60% of fat, 75% of carbs and 90% of sodium in traditionally prepared pesto! Below is one of the simplest recipes I’ve ever posted. If you can nuke a Lean Cuisine, even you “non-cookers” are qualified to handle this one.
10 oz bag of raw kale
1/3 cup prepared Pistachio Pesto (Click for recipe)
olive oil spray
3/4 pound uncooked large shrimp, peeled and deveined
Heat prepared pesto in large saucepan over medium heat. Add ½ cup water and kale. Toss to combine. Cover and cook for 3 minutes, or until water is thoroughly absorbed.
Meanwhile, spray second saucepan with olive oil spray and warm over medium heat. Toss in shrimp and cook about 60-90 seconds per side and shrimp turns pink. Immediately transfer shrimp to kale and toss together to thoroughly distribute pesto. Enjoy!
CHEAT TIME and nuke the kale in its bag! Poke a hole in the bag with a fork for ventilation and microwave on high for 90 seconds or until wilted. Transfer kale from bag to pan with cooked shrimp. Add pesto to pan. Toss and serve.
|Healthy Pesto Shrimp with Kale
|Traditional Pasta with Pesto and Shrimp