Introducing new Zone Pasta Fusilli and Orzo: A super protein that looks like pasta, tastes like pasta, feels like pasta, and suppresses hunger for up to 6 hours. With kale, here's just one way you can incorporate PastaRx into your meals.
Everywhere I go, I am being offered kale in one form or another. Roasted, toasted, steamed, shredded .... I always considered it to be decorative: Pretty on your plate next to the orange slice, interesting in your autumn-themed window box.
Now, however, it seems obligatory on every menu from Montauk to Memphis - - and apparently with plenty of good reason. This "power food" offers amazing wide-range benefits: Antioxidants, cholesterol-busters, anti-inflammatory properties, and detoxification support. It is a nutrient and fiber powerhouse. If you're not eating it, you need to change that. But where to start?
Well, I have a suggestion, and it contains not just that leafy powerhouse, but Zone PastaRx Fusilli, which I am having an unabashed foodie-affair with these days because it is - simply put - fabulous. FINALLY, I said to myself, a pasta that's good for me that is actually a joy to eat! A pasta that tastes like pasta; a pasta that feels like pasta; a pasta that leaves me satisfied and fights off hunger pangs for hours. C'mon - - is this some cruel joke? Nope! It's the answer to my pasta prayers. So let's get cooking, folks!
Fusilli and Kale
I don't give measurements or amounts below because you can make as much or as little of this as you like.
- I love Campari tomatoes because they are deep red and consistently flavorful. Quarter cut as many of them as you'd like and place them in a sauté pan with a little bit of olive oil.
- Next, take some Vidalia onion and slice it paper thin. Toss the onion in with your tomatoes and salt and pepper. Turn the heat on to a medium setting.
- While that combination simmers, take a splatter screen and place it over your pan.
- I love the Tuscan kale, and I chop it into large pieces, but you may experiment with any type of kale you'd like to use. Wash it with cold water and set it aside.
- Take a clove of garlic and slice it very thinly and set aside.
- Give your sauté pan a shake to move things around, and if you have a little wine (red or white, your preference), splash a bit in the pan and swirl it to mix.
- Pull out a pot and put some water and salt in it and set it to boil.
- The contents of your sauté pan should be making some steam now. Time to add the kale on top of your tomato/onion mixture. Put the splatter screen in the sink and cover your pan with a solid pan cover.
- Let the pan's contents "steam" your kale for about 2 minutes, then carefully lift the pan lid and with a pair of tongs, turn and toss the kale in and around your tomato/onion mixture.
- Set heat to low, add your garlic slices, and if you like a bit of zing, you can add a bit of dried red pepper flakes. Cover again.
- Now, put that fabulous Zone Fusilli in the boiling water and WATCH THE TIME. I cook it at a full boil for about six minutes; then begin testing it to see if it is softening. Here is the key for getting the perfect mouth-feel with the pasta: Cook it a bit less than the package instructs so it is truly "to the tooth". Drain off almost all the water; then add the pasta and the bit of pasta water to your sauté pan filled with those lovely vegetables. Mix everything around with your tongs and cook for another 40-60 seconds.
Plate it up, sprinkle some Parmesan cheese, pour yourself some wine, and get ready for my favorite healthy meal. You're not just eating a delicious meal; you're eating in The Zone. Now, that's what I call a true win/win.