The blend is perfect for my families,” it is said. “Neither of our kids really goes for arugula on its own, but they really like the combo of tender baby kale, mizuna, arugula and radicchio. In fact, the kids loved this dish. A contributor states, “Made it 2 times in a day and a half, and it was completely gone both times!”
(Tip: This kale combination works well as a great substitute for the spinach in your veggie lasagna recipe. You’ll love it!)
Kale Pasta Recipes | Hearty Vegetable
- Cook the pasta according to package directions and drain, reserving 1 cup of pasta water.
- While the water is coming to a boil for the pasta, heat the coconut oil in a large skillet. When the oil is hot and just shimmering, add the chopped onion to the skillet and cook, stirring frequently, for 1 to 2 minutes.
- Add the mushrooms and a pinch of salt, and continue cooking until the mushrooms soften, about 5 minutes.
- Stir the garlic into the mixture, then the roasted peppers, stirring to distribute.
- Add the Kale+. As the greens begin to wilt slightly, stir until all ingredients are well combined.
- Add the drained pasta to the vegetable mixture. Stir to combine, adding a little of the reserved pepper liquid or pasta water as needed to moisten the mixture, not to much though. Taste and adjust seasoning with salt, pepper and/or red pepper flakes to taste.
- Serve with freshly grated Parmesan cheese if you choose. (Alternative) Consider some of these to top it off. We like Mandarin Oranges, Grapes, Dried Cranberries, and/or Dried Cherries.
- More….Peaches, Grapes, Pomegranate seeds, Currants, Pineapple chunks, Olives, Berries, Garlic-stuffed olives, Dried apricots, Raisins (golden), Dried cranberries, Dried cherries, Add a fresh green salad.
- Enjoy! Pick a date to have it again.
Don’t forget to stop by again. More Kale options coming…
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