Is it just me, or were tomato and basil meant for each other?
Since I’m in school two nights a week, I often need quick and simple meals before class. I only have about an hour between work and class, so I don’t have much time in the kitchen. Sound familiar? Whether it’s work, class, the gym, or even your kid’s soccer game, we are often too busy in the evenings for a big, elaborate meal. This is why I love sharing quick and nutritious dinner ideas. It’s not impossible to eat well when you’re crunched for time. And I promise, this meal can be made from start to finish in about 20 minutes.
As we’ve established, tomato and basil ROCK together. To amp up the nutrients in this dish, I’ve also added some kale and some shiitake mushrooms. Did you know shiitake mushrooms have the natural ability to reduce inflammation and support your immune system? I’ve been trying to find new ways to add them into my diet and they taste great with this meal.
- 2-3 large tomatoes, finely chopped
- 1/4 cup fresh basil
- 3 cloves garlic, finely chopped
- 2 cups kale, shredded/cut into small pieces
- 1/2 cup shiitake mushrooms, chopped
- 1 tbsp olive oil
- Kamut or spelt pasta, cooked (for two)
- Add olive oil and garlic to sauce pan on medium to medium-low heat.
- Once the garlic starts to sweat and become fragrant, add the tomatoes and kale. Stir the mixture and cook until the tomatoes have started to break down and most of the juices have dried up.
- Add shiitake mushrooms and cook another 2 minutes, stirring to heat the mushrooms thoroughly.
- Remove from heat and add basil. Stir to evenly distribute.
- Serve over cooked pasta.
- This tomato and basil combo is also fantastic on a toasted french baguette, as an alternative to bruschetta.
- Omit the mushrooms if you're not a fan.