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In the world of wholesome meals, few dishes resonate as much as a vibrant, vegetable-packed pasta. Our Eggplant & Kale Wonder Pasta is not just a feast for the eyes but also a nutritious delight, perfect for weeknight dinners or casual gatherings with friends. With the hearty texture of whole wheat pasta serving as a base, this recipe elevates your dining experience by incorporating rich flavors from eggplant, kale, and tomatoes. Not only does it satisfy the palate, but it also caters to those who are health-conscious, making it an ideal choice for a variety of dietary preferences.

Eggplant & Kale Healthy Pasta

Discover the power of plant-based dining with our Eggplant & Kale Wonder Pasta! This vibrant dish features whole wheat pasta, nutrient-dense eggplant, and antioxidant-rich kale, making it a flavorful and nutritious meal perfect for any occasion. Packed with vitamins and minerals, it's an excellent choice for health-conscious eaters. Follow our step-by-step guide to bring this delightful, colorful pasta to your table and enjoy a satisfying dining experience that caters to various dietary preferences.
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Ingredients
  

8 oz whole wheat pasta (spaghetti or penne)

1 medium eggplant, diced into small cubes

2 cups fresh kale, chopped (stems removed)

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) diced tomatoes (no added sugar)

1 tbsp olive oil

1 tsp dried oregano

1/2 tsp red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese or nutritional yeast, for serving (optional)

Instructions
 

Cook Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Eggplant: Add the diced eggplant to the skillet. Season with salt, pepper, oregano, and red pepper flakes. Sauté for about 8-10 minutes, stirring occasionally, until the eggplant is tender and lightly browned.

        Incorporate Tomatoes and Kale: Pour in the canned diced tomatoes (with their juices) and add the chopped kale. Stir well to combine. Cook for another 5 minutes until the kale is wilted and the mixture is heated through.

          Combine Pasta: Add the drained pasta to the skillet, tossing gently to combine all ingredients. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it up.

            Serve: Plate the pasta and garnish with fresh basil leaves. Sprinkle with grated Parmesan cheese or nutritional yeast if desired.

              Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings