The Mamas and the Pastas

This pasta is so simple and delicious. Also, you will be amazed at how well kale works in a caesar salad. We recommend picking a nice tomato sauce and a creamy yogurt caesar dressing. This recipe makes 5 lunches. Each lunch portion has about 500 calories.

 

Total Time40 minsDifficultyBeginner

The Six Ingredients
 10 oz Pipe Rigate Pasta
 1 pint Tomato Sauce
 8 oz Italian Sausage
 5-8 large Kale Stalks
 5 tbsp Creamy Caesar Dressing
 1 cup Croutons
In Your Pantry
 EV Olive Oil
 Salt and Pepper

Preparation Instructions
1

Fill a large pot with water and set it over high heat to bring it to a boil. We add a good portion of salt to the water.

2

Place a large skillet on medium heat and start adding pinches of the Italian sausage to the pan. Continue until all the sausage is used. Cook for a few minutes or until the sausage browns on one side. Start flipping the sausage pieces until all sides are browned.

3

Once the sasuasge is browned, add the tommatoe sausce to the skillet. Simmer the sauce and sausage for 5-10 min and then cut the heat.

4

Once the water comes to a boil add the pasta. Cook for a minute or two less than the prescibed amount of time on the box and then strain the pasta.

5

While the pasta cooks, thinly cut the kale. Trust us, this salad is way better with thinly cut kale (see image).

6

Once the pasta is strained add it to the sauce and turn the heat back on. Cook for 2-3 minutes or until everything looks delicious and is cooked to your desired texture.

Assembly Instructions
7

Separate the pasta and the kale into 5 equal portions. We recommend storing the kale separate from the croutons and dressing so things do not get soggy.

Ingredients

The Six Ingredients
 10 oz Pipe Rigate Pasta
 1 pint Tomato Sauce
 8 oz Italian Sausage
 5-8 large Kale Stalks
 5 tbsp Creamy Caesar Dressing
 1 cup Croutons
In Your Pantry
 EV Olive Oil
 Salt and Pepper

Directions

Preparation Instructions
1

Fill a large pot with water and set it over high heat to bring it to a boil. We add a good portion of salt to the water.

2

Place a large skillet on medium heat and start adding pinches of the Italian sausage to the pan. Continue until all the sausage is used. Cook for a few minutes or until the sausage browns on one side. Start flipping the sausage pieces until all sides are browned.

3

Once the sasuasge is browned, add the tommatoe sausce to the skillet. Simmer the sauce and sausage for 5-10 min and then cut the heat.

4

Once the water comes to a boil add the pasta. Cook for a minute or two less than the prescibed amount of time on the box and then strain the pasta.

5

While the pasta cooks, thinly cut the kale. Trust us, this salad is way better with thinly cut kale (see image).

6

Once the pasta is strained add it to the sauce and turn the heat back on. Cook for 2-3 minutes or until everything looks delicious and is cooked to your desired texture.

Assembly Instructions
7

Separate the pasta and the kale into 5 equal portions. We recommend storing the kale separate from the croutons and dressing so things do not get soggy.

Mamas and the Pastas (~500 calories/lunch)

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