Here is a healthful meal that is combined correctly without the pasta. Sometimes I cook the pasta and have it as a side dish so a diner can choose whether or not they want to eat it with their meal. This way it can also be eaten separately, if so desired.
1 Bunch Kale or Collard Greens* (stem removed)
1/2lb. Green Beans*
1.5lbs. Shrimp, peeled & deveined (wild caught)
5 cloves garlic, minced or crushed with sea salt (or Garlic Gold Nuggets)*
1/3 C Cilantro or Italian Flat Leaf Parsley*
2 TBL Olive Oil*
1 Lemon*
1/2 tsp ground mixed peppercorns*
Sea Salt to Taste*
2 TBL Blueberry Maple Syrup*
1/2 Vegetable Bouillon* cube dissolved in 1/3 C hot water
1/2 C Pomegranate Vinegarette*
Saute shrimp and garlic in olive oil until pink, about 2-3 minutes. Salt. Add broth, vinegarette, and salt & pepper. Squeeze 1/4 lemon onto shrimp and stir. Bring to a boil. Add Kale and green beans, cover, lower heat and simmer about 10 minutes. Add cilantro, maple syrup and dash of salt & pepper. Squeeze 1/4 lemon, then toss. Simmer 2-5 minutes, toss, and serve immediately.
Can be served with gluten-free or spelt pasta (spaghetti, linguine, angel hair) on the side.
*Organic
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