Penne or Rotini with Kale, Tomatoes, Bell Peppers and Olives

Makes: 4 servings
Utensil: Saladmaster Machine (cone #3)
5 Qt./4.7 L Roaster with Cover
5 Qt./4.7 L Gourmet Wok with Cover

Ingredients:

• 1 onion, processed, use Cone #3
• 5 cups kale, chopped (or more)
• I can of stewed tomatoes, undrained
• 29 ounces chopped fire-roasted red bell pepper, undrained
• 1⁄2 cup Kalamata olives, pitted and sliced
• 1 tablespoon fresh parsley, chopped
• 8 ounces uncooked whole-wheat penne pasta
• 1⁄4 cup Parmesan cheese or nutritional yeast (feta crumble would be amazing as well)
• Optional: to make it heartier, add a can of white beans. You can always add other things like a chili pepper  or jalapenos (cooked), cooked cactus pieces or red onion (uncooked). 

Directions:

1. Preheat wok over medium heat. When several drops of water sprinkled on pan skitter and dissipate, add onions. Sauté for approximately 3 minutes.
2. Add kale, bell peppers and tomatoes. Cover and cook. When Vapo-Valve™ clicks, reduce heat to low and cook for 15 minutes.
3. Add olives and parsley. Cook for an additional 5 minutes.
4. Meanwhile, in roaster, cook pasta according to package directions. Drain and transfer to a serving bowl.
5. Add kale mixture and toss gently. Serve immediately.
6. Sprinkle nutritional yeast or Parmesan substitute over top, if using.