Pasta with Crunchy Stir-fried Veggies

A handful of Kale finely chopped
6 Brussel Sprouts, thinly Sliced
3 Garlic Cloves, finely chopped
One Standard Red Tomato
Small handful of Kalettes, finely chopped
Pasta of your choice (I used Linguine)

As with all my recipes I don't tend to weigh things out, I just make a judgement call on the number of people I am feeding and what I have in the fridge. Don't worry you cannot go wrong!

  1. Boil the pasta in salted water for the time indicated, or until al dente 
  2. Chopped up the tomato and cook in a little olive oil. add the kale and cook for a few minutes
  3. Add the remaining ingredients and stir-fry on a high heat 
  4. Drain off the cooked pasta and add to the stir-fry veggies, and mix together gently.

Tips: I added some cream and parmesan cheese to the mixture but this is optional. I also added a few bits of chopped fresh ginger but you can be as creative as you like. This recipe is ideal to ensure you have no food waste. Serve with garlic bread if you wish. 

Original Source: 

Bridget Rendall