Spaghetti with Kale Pesto & Roasted Vegetables

There was a great recipe in last weekend’s New York Times Sunday Magazine for Kale-Sauce Pasta.  It sounded like such a delicious and healthy way to eat pasta, that I decided to try it.  I made a few changes to my dish by adding a little basil to the pesto, as well as some roasted vegetables for more flavor and healthy ingredients.

Ingredients for the Kale Pesto:

1/4 cup of extra virgin olive oil

3 cloves of garlic (peeled)

1 lb. of lacinato kale (washed with the ribs removed)

6 – 8 fresh basil leaves

1/2 lb. of pasta (I used spaghetti, but any shape works)

3/4 cup of grated parmesan

salt & fresh ground pepper to taste

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For the Roasted Vegetables:

1 cup of sliced mushrooms

2 cups of cherry tomatoes

1 small red onion (sliced thinly)

2 TB. of olive oil

salt & pepper to taste

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To Roast the Veggies:

Prepare the vegetables and lay flat on a baking dish. Brush with the olive oil and add salt & pepper. Right before you boil the pasta, put into a 400 degree oven until the vegetables start to brown and sizzle. (about 10 – 12 minutes)

For the Kale-Pesto and Pasta:

Put a large pot of salted water over high heat and bring to a boil. In a small skillet add the olive oil and cook the peeled, smashed garlic garlic on low heat until it turns golden. (about 5 minutes) Set aside.

When the water starts to boil, add the kale leaves and cook until just tender (not mushy) and remove with tongs (about 5 minutes) and put the cooked kale directly into a blender. (keep the water in the pot on simmer, as you will use it later to boil the pasta)

Add the garlic and olive oil to the blender with the kale & basil leaves, along with a splash of the hot water to get the blender going. Blend into a thick green puree. Taste and season with salt & pepper to taste.

Add the pasta to the still boiling hot water and cook according to the directions on the box. (I like to cook mine “al dente”) When they are done, reserve a cup of the hot water, and then drain the pasta.

Return the pasta to the pot and add the kale pesto and most of the grated parmesan cheese. (reserve some for the top) Toss until well coated, adding a splash of water (if needed) to make it a creamy texture. With your tongs place the kale pasta on a platter and top with the roasted vegetables. Add the last bit of parmesan to the top and serve while hot.

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 This satisfies your winter pasta cravings while at the same time being full of healthy colorful vegetables! 

Serve & enjoy!

 

 

 

This article has 4 comments

  1. pamela Reply

    lorinda!! my god.. i have not been on FB,instagram or your blog at all.. and just saw these incredible recipes and photos! wow.. kind of embarrassed i had you over for dinner, should have invited myself toYOUR kitchen. the cauliflower looks amazing too.

    • Lorinda Bryan Reply

      Your dinner was great, are you kidding?! The Chinese Tofu salad here was for a foodie Potluck event in Brooklyn, so it had to be good…all the food everybody brought was amazing!

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