Lemony Kale Pasta

Lemony Kale Pasta

Do you know how I feel about waste and throwing out food?

Hate it. Truly bums me out.  And you can imagine my dilemma when I looked in our fridge and saw limp, lifeless, smashed kale. It was so sad and broken. But I figured there had to be a way to revive it. So to the internet I went! And I found this blog post! Jess had a similar image when she peered into her fridge~ sad and forgotten kale.

I figured her rescue looked pretty successful, so I gave it a go with a little twist. And OH MY GOODNESS!!! This dish was amazing!! Simple, nourishing, and tasty!

Lemony Kale Pasta

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Ingredients

  • Organic brown rice Fusilli Pasta
  • 2 tablespoons good extra virgin olive oil
  • 1 shallot, chopped
  • 2 large garlic clove, chopped
  • 2 bunches kale, finely chopped
  • Zest of one lemon
  • Juice of 1/2 lemon
  • Sea salt and freshly ground pepper

Instructions

  1. Cook the pasta al dente according to package directions.
  2. When the pasta is almost done, heat the oil over medium heat in a large skillet.
  3. Saute the shallot in the oil for 1-2 min (don't let it burn).
  4. Saute the garlic with the shallot for 1 min.
  5. Add the kale and cook, tossing in the pan so it gets cooked evenly (about 4-5 minutes).
  6. Add your lemon zest and juice.
  7. Season with salt and pepper.
  8. Add drained pasta and stir to combine.
  9. And... EAT! 🙂

Notes

To make this Grain-Free, this would be delicious over butternut squash or a bed of pan-fried great northern beans... Mmmm adding that to our weekly menu NOW!

http://www.savoringjoy.com/lemony-kale-pasta/

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2 Comments

  1. Yummy! Will be trying this soon!!

    Reply
    • Awesome!! Enjoy!!

      Reply

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  1. Butternut Squash Mac & Cheese | Savoring JOY - […] my mornay-butternut sauce, I also threw in some kale. I happened to have some rinsed and chopped leftover kale…

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