One-Pot Kale Pasta & Roasted Radishes

Servings: 6

Prep Time:  10 minutes
Cook Time: 30 minutes 

Ingredients:

• 1 tbsp olive oil
• 1 cup diced onion
• 12 oz meatless ground “beef” crumbles (from frozen section)
• ⅓ cup water
• 2 tsp Italian seasoning
• 1 tsp red chili flakes
• 4 cups low sodium vegetable broth
• 8 oz whole wheat bowtie pasta
• 2 cup kale (chopped)
• 6 tbsp plain nonfat Greek yogurt

Instructions:

1. Sauté Onion:

Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. 

2. Cook Veggie Crumbles:

Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

3. Add Veggie Broth & Pasta:
Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes.

4. Add Remaining Broth and Kale
Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

5. Stir in Greek Yogurt & Serve!
Remove the pan from the heat and stir in the Greek yogurt. Serve hot.