Wednesday, March 20, 2013

Angel Hair with Kale and Lemon

So my fiance is not the biggest pasta fan. Darn. Even worse, he isn't a pasta with marinara (red) sauce fan. I love pasta with marinara. My favorite pasta meal was always very simple: angel hair with marinara and parmesan cheese. Total conflict with his tastes. Therefore, I am always on the look out for a good pasta recipe to convince him that pasta really is extremely delicious. Here is the recipe I made tonight as part of my endless quest. Inspired by Spaghetti with kale and lemon from Bev Cooks

Angel Hair with Kale and Lemon

(makes 2 large or 3-4 small servings)
-7 oz of whole wheat angel hair
-2 T EVOO
-3 garlic cloves, minced
-pinch of red pepper flakes (optional)
-1 bunch of kale (preferably organic) chopped or torn
-2 T sunflower seeds
-zest of 1 lemon
-3 T lemon juice
-1/2 cup of dairy-free parmesan or parmesan ( I used rawmesan vegan parmesan substitute)
-salt and pepper to taste

Method

Bring a large pot of water to boil and cook pasta al dente according to package directions saving 1/2 cup of pasta water. While waiting for water to boil, heat oil in a large skillet then add garlic and red pepper allowing to cook for 1 minute. Add kale with salt and pepper to taste. Cook until kale wilts, about 3-5 minutes. Stir in lemon juice, lemon zest, and sunflower seeds. Add cooked angel hair to kale mixture. Then add reserved pasta water followed by parmesan cheese or cheese substitute to skillet. Season with additional salt and pepper to taste. Enjoy!
 
I enjoyed my pasta with some extra rawmesan and Asian stir fried green beans that the fiance made. They were so yummy! I finished with one of these pieces of primal fudge for dessert.

Note: You can make your own Parmesan substitute by processing nutritional yeast with walnuts or cashews. This is my favorite recipe I have found so far Garlic Cheeze














 









 

 

 

 

 

 

 

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