Quick and Healthy Dinner: Tempeh-Kale Pasta

Here is this month's quick and healthy dinner idea. If you have leftover pasta, it'll take about 15 minutes . . . and only a few minutes more if you are cooking the pasta from scratch. Just start the pasta water boiling before you chop your veggies and cook the pasta while you are cooking them. I didn't include measurements because this is one of those flexible dishes that you can make just for yourself or for a crowd.

Olive oil
Chopped onion
Sliced red bell pepper
Diced tempeh
Chopped kale (I prefer dinosaur kale)
Cooked linguine (hot or cold)
Marinara sauce
Red pepper flakes
Minced fresh parsley (optional)

Add enough olive oil to coat bottom of skillet and place over medium-low heat. Add the onion and pepper and saute for a couple of minutes to soften. Stir in the tempeh and kale. Cover and cook for a couple of minutes, until kale is bright green. Add the linguine, just enough marinara sauce to coat pasta and red pepper flakes to taste. Stir and cover. Cook a couple of minutes until heated through. Serve with fresh parsley, if desired.