Kale Pasta With Lemon Food

CREAMY KALE PASTA

Steps:

• Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
• Prep the pasta: Cook pasta according to package directions. Drain and set aside.
• Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
• Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

LEMONY PASTA WITH KALE AND PARMESAN

Steps:

• Bring a large pot of water to a boil. Meanwhile heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the sliced fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until soft and cooked down.
• Once water has come to a boil add 3 teaspoons salt to the water then add the pasta and cook according to package.
• Add the chopped kale to the fennel with another 1/4 teaspoon salt and some freshly cracked pepper. Cook for 2-3 minutes until kale has wilted down. Turn off heat and set aside until pasta is done cooking.
• When pasta is done cooking, reserve 1 cup of the pasta water and add the cooked pasta to the kale mixture.
• Squeeze the fresh lemon juice and sprinkle parmesan on pasta and toss to combine with the kale mixture. Add a little bit of the reserved pasta water as needed to help loosen up the sauce. Serve with extra parmesan if needed.

LEMON PARMESAN KALE PASTA

Steps:

• Slice the woody stem out of the kale then wash well and roughly chop. Dry with a clean tea towel or a salad spinner.
• In a large frying pan heat the olive oil then sauté the garlic and pepper flakes for 30 seconds. Add the kale and allow to cook until wilted.
• Add the white wine, lemon juice and butter to the pan and allow to simmer for a few minutes until the kale is cooked. Season to taste.
• Toss in the cooked pasta and a few tablespoons of the pasta cooking water.
• Add the Parmesan and continue tossing until the pasta is coated.
• Serve with a generous handful of grated Parmesan.

KALE PASTA WITH LEMON

Steps:

• Cook the pasta according to instructions on packaging. This usually takes 10-12 minutes. Drain when done.
• Add the kale, soy yogurt, salt, garlic powder, maple syrup, grated cheese and lemon juice to a blender or food processor. Blend until all the kale breaks down.
• When the pasta is ready, mix it with the sauce and serve with any garnishes of your choice, or keep in the fridge in an airtight container for 3-4 days.

KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI

Steps:

• Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
• Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
• Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
• Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.