Noodles with Greens and Garlic – 20 Minute Meal
Noodles are the best for a quick comforting meal – this recipe is super quick and healthy with greens and garlic.
The first thing is to find the noodle that works best for your tastes. My go-to are buckwheat noodles, warming in winter, and when chilled hearty enough for a main meal in summer. But they do contain wheat and the dreaded gluten!
For non gluten options I recommend brown rice spaghetti. It’s got that nice chubby feeling between the teeth that makes Asian wheat flour noodles so yummy.
The second thing is to choose your greens – prewashed spinach, arugula, or baby kale is the easiest because it can be wilted with the hot water from the pasta.
Next you want to have a tangy bite – roasted jarred red peppers and capers work great, pitted olives can also be a great addition.
Finally you want some protein – chickpeas or white beans are my favorites – choose BPA free cans so you don’t get those nasty xenoestrogens!
This is a recipe by feel – measurements are approximate so don’t get too stuck on them.
Noodles with Greens and Garlic – a 20 minute meal
- put 1 quart of water on the stove on high heat
- place a few handfuls of pre-washed greens in a colander
- slice up a few cloves of garlic and put them in a medium fry pan with some olive oil on medium low heat to brown slowly
- slice up some roasted red pepper into strips
- open and drain your beans and have a jar of capers handy
- by now your water should be boiling so add an 8.8oz package of bukwheat noodles, or 1/2 pound of brown rice pasta, stirring well
- BTW – buckwheat noodles will cook in 3 minutes or so, so keep an eye on them – brown rice pasta should be boiled for 5 minutes or so, then turn it off and let it sit until al denté
- while the pasta is cooking, stir the garlic – when it is golden add the red pepper strips, beans, and two tablespoons of capers
- stir the contents of the fry pan until just heated through, while stirring and keeping an eye on the pasta!
- when the pasta is almost but not quite done, drain the hot water over the greens and empty the hot pasta on top of them
- shake them around well to release excess water
- in a big bowl, add the pasta and greens, and the garlic with veggies
- add olive oil, black pepper and sea salt to taste, tossing to make sure the noodles are well coated and won’t clump together.
- you can add toasted seeds or nuts to this for added crunch and protein
- some white balsamic will add to that sweet tang from the capers and roasted red peppers
- red chili flakes would be completely at home here
The first time you do this 20 minute meal, it may take a little longer than 20 minutes, but as you get used to the rhythm, you can probably get it down to 15