Pasta is such a wonderful vehicle for veggies. Honestly, it’s my go-to pantry staples when I want to combine a lot of different vegetables together.
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
I make pesto out of a lot of things…and today we are using kale raab and arugula!
I have a fond memory of eating carbonara in Little Italy with my Mom and Aunt when I was a young girl. The sun was shining and all the waiters were dressed in bow ties and were fawning over us ladies. It was a magical lunch we still reminisce about and sadly we could never find the restaurant again! It was as if we had enjoyed that meal in a time warp or something! So here’s a recipe to help you make your own special memory!
Noting like a fall pasta dish!
Three cheeses and a bechamel sauce are the key to the perfect mac n’ cheese!
Beet-Dressed Pasta with Lemon
Serves 2 as a main dish, 4 as a side What you need: 1 bunch of kale, stems removed 1-2 garlic cloves, smashed and peeled 1 lemon, juice and zest Olive Oil Half Pound Gemelli Pasta ½ cup grated Lanchego cheese Bring a large pot of water to a boil and add a generous amount of salt. While the water is coming to a boil, heat a glug of olive oil in a small saucepan over medium. Add the garlic and cook until garlic begins to sizzle. Then add the rest of the oil and cook until cloves are brown, not burnt. Transfer to a bowl to cool. When the water is boiling, add the kale leaves and cook for 5 minutes. Remove from water with tongs and transfer them to a blender. Cook the pasta in the same water until al dente. Process kale in blender with the garlic, oil, and half of the cheese. (Use a blender, or your sauce will not be smooth.) Salt and Pepper to taste. Add a little pasta …
Serves 2, double recipe to serve 4 What you need: 2 Chicken, Spinach, + Feta Grillers 1 small onion, sliced 2 garlic cloves, sliced 1 summer squash, about a cup chopped Pasta Butter Feta Cheese Boil water, and salt for pasta. In a pan over medium heat, pinch the chicken out of its casing forming rough meatballs. Brown on one side. Turn meatballs then add onion and garlic to pan with butter. Cook till onion becomes translucent, about 5 minutes. The pasta should be done. Add pasta and squash to pan with meatballs, add dash of pasta cooking water, and butter. Cook for another minutes or so until the pasta is coating with the ymminess in the pan. Serve hot with crumbled feta on top.