This was another dish inspired by my sister Tess from her Get Healthy Challenge. This dish is completely vegan, the butter beans gave it a creamy texture and it had the most amazing flavor. I was feeling creative last night when I was at Wegmans and just grabbed ingredients I thought would flow well together. I’m so glad it turned out well!

Ingredients:

• 1 small yellow onion, diced
• 1/2 box of Kamut and Quinoa twisted pair
• 1 heaping tbsp. minced garlic
• 10-12 organic grape tomatoes, halved
• 1 can (15.5oz) of butter beans
• 1/2 lemon juice (fresh squeezed)
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. e.v.o.o
• 1 tsp. capers
• 2 tbsp. chopped sun-dried tomatoes
• 4 artichokes chopped
• Fresh ground pepper to taste
• Red chili pepper flakes to taste
• 2 cups kale
• 1.5 cup water

Steps:

1. Start by adding the e.v.o.o to a large skillet and set at medium-high heat, after about a minute or two (or until the oil has heated up) add the onions, stirring frequently for about 3 minutes.
2. Add the garlic and reduce heat to medium, cook for 2-3 more minutes. Add the tomatoes, butter beans, parsley, lemon, capers, artichokes, sun-dried tomatoes and let cook for about 10 minutes on medium to low heat, stirring occasionally.
3. In the meantime cook the Kamut and Quinoa twisted pair according to package directions.
4. Add the water and kale to the skillet and cover over medium high heat for 5 minutes or until the kale has wilted, add the pepper and red pepper chili flakes as desired.
5. Serve over the “pasta” and enjoy!