LEMON GARLIC KALE PASTA
Lemon Garlic Kale Pasta. Pasta, Kale, Mushroom, peas tossed in a buttery lemon garlic sauce and topped with Parmesan. This one-pan delicious dinner is easy and quick to make
Provided by Subhasmita
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Clean Kale under running water. Remove the stems. Chop them roughly. Sprinkle little salt. Toss well and let it rest while preparing other vegetables.
- Clean mushrooms and cut them into half.
- In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.
- While the pasta is getting cooked, In a pan heat butter and with little olive oil.
- When the pan is hot, add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges.
- Add minced garlic. Fry for 30 seconds. Stir in peas.
- Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the colour has changed to deep green colour. About 5-6 minutes.
- Add drained pasta to the pan. Add lemon juice, Italian seasoning, chilli flakes, salt, pepper and 1/2 cup (more if required) of reserved pasta water.
- Toss everything until the sauce coats the pasta and the veggies well.
- Take the pan off the stove. Grated parmesan cheese. Mix everything well.
- Serve with more grated parmesan cheese on top.
Nutrition Facts : ServingSize 100 gram, Calories 687 kcal, Carbohydrate 101 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 137 mg, Sodium 508 mg, Fiber 6 g, Sugar 5 g
LEMON GARLIC PASTA WITH KALE
This lemon garlic pasta is a fresh and zesty pasta dish that is ready in under 30 minutes and tastes great.
Provided by Michelle Alston
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil then cook the pasta until al dente.Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
- Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
- Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. Stir in the lemon juice, lemon zest and salt and cook for a minute.Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes.
- Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55.6 g, Protein 14.9 g, Fat 19.2 g, SaturatedFat 3.1 g, Cholesterol 5 mg, Sodium 216 mg, Fiber 1.6 g, Sugar 2 g, ServingSize 1 serving
WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper
Provided by Marie Telling
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
- Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
- Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
- Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
- Add cooked chicken, and pasta. Stir to coat, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 65 g, Protein 14 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
KALE PASTA WITH LEMON
This kale pasta with lemon juice is ready in just 15 minutes, but certainly doesn't miss any flavor! Make it with simple ingredients and serve as a vegan weeknight dinner or easy lunch.
Provided by Oh My Veggies
Categories Main Course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 kcal, Carbohydrate 66 g, Protein 14 g, Fat 9 g, SaturatedFat 2 g, Sodium 905 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
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