aka Whatever was left in the fridge pasta….This isn’t a recipe, per se, but hopefully some inspiration for a really quick dinner.

I opened a can of organic yellow tomatoes the other night by mistake. I thought it was a can of hearts of palm, until I looked inside and realized that instead, I had a lovely  assortment of yellow tomatoes.

So last night, I made this for dinner, also a great way to get rid of vegetables heading quickly past their prime in the fridge.

Ingredients (for two):

85 grams of dried whole wheat penne

1 12 oz can of yellow tomatoes (or red…)

a bunch of kale, cut into chunks (with the hard spine/stem removed)

1/2 cup fresh shelled peas

1 cube frozen parsley (or fresh)

1 tsp. dried chopped basil (or fresh)

1 pinch pink himalayan salt

2 tbs. rice parmesan (or the real thing)

How:

Prepare pasta. In another pot, cook the tomatoes on med-high heat, add the vegetables and seasonings, cook until the kale is soft, and serve. Top with rice parmesan and enjoy!