Kale and Cherry Tomato Whole Wheat Pasta

I have been trying to be a proactive dinner planning type-mom lately. This morning I thought I was really on the ball, and put some frozen chicken in the fridge to defrost for dinner. Well 5' oclock rolled around, and that chicken sat in the fridge almost taunting me. "Chicken for dinner again" is practically what it was saying to me.
Like many of you I am always looking to create new and healthy dishes for my family. I've also noticed with all the articles I read I have slowly, almost unintentionally, taken a lot of carbs out of our meals. Barely any bread in our diets, and who doesn't just love some crusty fresh out of the oven bread!
Also I've lessen our pasta intake. But I am Maltese...so how can a good weeknight dinner exist without a little pasta. With that I've feel in love with the new pasta options on the market. Honestly I love them all. From whole wheat to all the veggie pastas there isn't one I don't enjoy. The added bonus is less guilt about this food choice.

Recipe:

1 medium onion; sliced thinly
2 cloves garlic; minced
3 medium zucchini;  cut in half then sliced into fours
1 pkg cherry tomatoes; sliced in half
1/4 pkg kale; hard spine removed
1/2 cup white wine
4 TB olive oil

Grated asiago or parm to taste                       salt and papper to taste

Start with a large saute pan on medium heat. Add your onion and garlic, and saute till wilted. About 5min.

 In the meantime, put a sauce pan half full with water on your burner set to high heat. Add a generous amount of salt to your water. This is the only seasoning your pasta will get so think sea water when you add your salt. Once the water comes to a rolling boil add your pasta. Cook till al dente, drain, return to pot with a drizzle of about 1 TB of olive oil to keep the pasta from sticking as well as adding some nice flavor.

Add the rest of your vegatables to your saute pan along with 1 more tablespoon of olive oil. Turn up to medium/high heat. Add salt and pepper to taste as you cook.

I like to cook my veggies till they are fork tender, but still al dente like my pasta. This is really personal preference I just enjoy a little meaty bit to my dishes.

Serve with fresh Asiago or Parm grated on top.

Remember keep it fresh~keep it simple!

As my grandmother would say Igawdu (Enjoy)!