Ingredients

The following ingredients have 4 Servings
  • 1 onion, chopped
  • 2 tbsp extra virgin olive oil, divided
  • ½ colored bell pepper
  • 3 cloves garlic, minced
  • 1 bunch kale, thick stems removed and coarsely chopped
  • 1 pack of tempeh, cut into ½ inch cubes
  • ½ cup good parmesan, divided
  • 6 olives, sliced
  • 14.5 oz can diced tomatoes (or use two fresh tomatoes, diced, if you have them)
  • 1 tbsp balsamic vinegar.
  • pinch red pepper flakes
  • 12 ozs rigatoni or other short pasta shape
  • salt and pepper to taste

Instruction

  • Heat 1 tablespoon olive oil in a skillet on medium heat. Add the onion, and sauté for 5 minutes.
  • Add the bell pepper, cook for 3 more minutes. Add the garlic, cook for 1 more minute.
  • Gradually stir the kale into the skillet. It will start cooking down enough to add more kale.
  • Add the tomatoes, balsamic vinegar and red pepper flakes to the skillet. Stir to combine.
  • Bring tomatoes to a simmer, then cover skillet.
  • Begin cooking pasta according to package instructions as the kale and tomatoes cook.
  • After the kale has cooked for 10 minutes, stir the tempeh into the skillet with the kale, along with 1/4 cup parmesan cheese. Cover and continue to cook for about 10 more minutes.
  • When the pasta is done cooking, drain it. Toss immediately with the remaining tablespoon olive oil and tempeh/kale mixture.
  • Stir in the remaining cheese and the olives. Plate and serve. Enjoy!