Saturday, March 26, 2016

Spring Vegetable Pasta

2 TBS olive oil
1/2 onion, diced
1 fennel bulb, greens removed, diced
1/2 tsp salt
2 carrots, peeled and diced small of shredded
1 TBS dried oregano, chopped
1 bunch Portuguese kale, stems removed, leaves chopped
3-4 cups cooked bow-tie pasta or other small shape
1/2 cup water
1 TBS lemon juice
1/4 cup parmesan cheese

In a very large saute pan, over medium high heat add the olive oil and cook the onions and fennel for about 2 minutes, add te carrots and oregano, continue cooking for 2 minutes.

Add the kale and cook for another 2-3 minutes, checking the carrots for doneness.

Stir in the pasta and water, stir and cook until the water has evaporated.

Add the lemon juice and parmesan cheese, serve immediately.

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