It’s nice to share recipes especially those that are going to make you feel good, and today I am sharing one of my favourite midweek recipes which I always include once a month because it is quick, easy and very nutritious. When I made the decision a couple of years ago to move over to a more plant-based diet 80% of the time, I knew that this recipe was one to add to my list because it mainly consisted of dark green leafy veg.
Although you can find a variety of pasta that now come in whole grain, which is my preferred choice of pasta, why because it is rich in fibre and have fewer calories, unfortunately, rigatoni does not. Rigatoni pasta pieces are a little larger than penne pasta and absorbs the juices from the olive oil and cavolo nero mix very well, making the supper a delight to your taste buds.
Just 5 ingredients and 15 minutes make this dish the perfect mid-week supper, as it is quick, nutrient-rich and a great energy booster. For anyone wanting to change their current dietary habits as they often feel lethargic and lack energy, I always encourage my clients to eat more complex carbohydrates as it is the best choice for energy and feeling good.
Rigatoni with Cavolo Nero
1kg cavolo nero
2 garlic cloves, peeled
250ml extra-virgin olive oil
Parmesan, freshly grated
According to checkyourfood.com, a bowl of this pasta contains a wealth of vitamins and minerals not limited but including A, B6, C & K, manganese, copper & iron plus more. The majority of which will contribute to bone health, supporting the immune system, reducing tiredness and fatigue and helping with energy creation. Plus the olive oil will count to work your daily recommend fat allowance which should be 30% of your daily diet.
 Recipe: The River Café Restaurant
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