Spinach Fettucini with Kale Pesto and Veggies

Ingredients for Kale pesto sauce:
½ bunch kale, washed and chopped – big stems removed  

2 garlic cloves

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

¼ cup white wine

2 tablespoons butter

¼ cup flour

2 tablespoons milk

Ingredients for Roasted Tomatoes:

10-12 cherry or grape tomatoes

Drizzle of extra virgin olive oil

Salt and pepper to taste

Ingredients for sauted vegetables:

Use any veggie you have on hand. I used mushrooms and zuchinni.

½ box of fettucini noodles

 

Directions:

Roast Tomatoes:

In an oven safe dish drizzle tomatoes with olive oil, salt, and pepper. Roast them on 275 for about 35 minutes.

To make the pesto cream sauce:

Chop the garlic in the food processor.

Steam kale in large pot with ½ cup water. On medium, cover, and stir occasionally

For about 4 minutes.  Drain and add to food processor.

Add lemon juice and pulse. Add olive oil and pulse until smooth. Add white wine and pulse a few more times.

In a skillet on low melt butter. Stir in the flour for two minutes. Add milk and stir for one minute. Add half of the kale pesto sauce and cook on low for 7 minutes- stirring constantly.

 Boil the noodles, drain, and rinse. Return to pot.

Spray a pan with cooking spray. Heat on medium heat and add veggies, salt, and pepper. Saute the vegetables on the stove for about 5 minutes or until tender.

Mix all the ingredients together and top with shredded parmesan cheese. Enjoy your yummy pasta!! 

Spinach Fettucini with Kale Pesto and Veggies

Ingredients for Kale pesto sauce:
½ bunch kale, washed and chopped – big stems removed  

2 garlic cloves

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

¼ cup white wine

2 tablespoons butter

¼ cup flour

2 tablespoons milk

Ingredients for Roasted Tomatoes:

10-12 cherry or grape tomatoes

Drizzle of extra virgin olive oil

Salt and pepper to taste

Ingredients for sauted vegetables:

Use any veggie you have on hand. I used mushrooms and zuchinni.

½ box of fettucini noodles

Directions:

Roast Tomatoes:

In an oven safe dish drizzle tomatoes with olive oil, salt, and pepper. Roast them on 275 for about 35 minutes.

To make the pesto cream sauce:

Chop the garlic in the food processor.

Steam kale in large pot with ½ cup water. On medium, cover, and stir occasionally

For about 4 minutes.  Drain and add to food processor.

Add lemon juice and pulse. Add olive oil and pulse until smooth. Add white wine and pulse a few more times.

In a skillet on low melt butter. Stir in the flour for two minutes. Add milk and stir for one minute. Add half of the kale pesto sauce and cook on low for 7 minutes- stirring constantly.

 Boil the noodles, drain, and rinse. Return to pot.

Spray a pan with cooking spray. Heat on medium heat and add veggies, salt, and pepper. Saute the vegetables on the stove for about 5 minutes or until tender.

Mix all the ingredients together and top with shredded parmesan cheese.

Ingredients for Kale pesto sauce:
½ bunch kale, washed and chopped – big stems removed  

2 garlic cloves

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

¼ cup white wine

2 tablespoons butter

¼ cup flour

2 tablespoons milk

Ingredients for Roasted Tomatoes:

10-12 cherry or grape tomatoes

Drizzle of extra virgin olive oil

Salt and pepper to taste

Ingredients for sauted vegetables:

Use any veggie you have on hand. I used mushrooms and zuchinni.

½ box of fettucini noodles

 

Directions:

Roast Tomatoes:

In an oven safe dish drizzle tomatoes with olive oil, salt, and pepper. Roast them on 275 for about 35 minutes.

To make the pesto cream sauce:

Chop the garlic in the food processor.

Steam kale in large pot with ½ cup water. On medium, cover, and stir occasionally

For about 4 minutes.  Drain and add to food processor.

Add lemon juice and pulse. Add olive oil and pulse until smooth. Add white wine and pulse a few more times.

In a skillet on low melt butter. Stir in the flour for two minutes. Add milk and stir for one minute. Add half of the kale pesto sauce and cook on low for 7 minutes- stirring constantly.

 Boil the noodles, drain, and rinse. Return to pot.

Spray a pan with cooking spray. Heat on medium heat and add veggies, salt, and pepper. Saute the vegetables on the stove for about 5 minutes or until tender.

Mix all the ingredients together and top with shredded parmesan cheese. Enjoy your yummy pasta!! 

Spinach Fettucini with Kale Pesto and Veggies

Ingredients for Kale pesto sauce:
½ bunch kale, washed and chopped – big stems removed  

2 garlic cloves

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

¼ cup white wine

2 tablespoons butter

¼ cup flour

2 tablespoons milk

Ingredients for Roasted Tomatoes:

10-12 cherry or grape tomatoes

Drizzle of extra virgin olive oil

Salt and pepper to taste

Ingredients for sauted vegetables:

Use any veggie you have on hand. I used mushrooms and zuchinni.

½ box of fettucini noodles

Directions:

Roast Tomatoes:

In an oven safe dish drizzle tomatoes with olive oil, salt, and pepper. Roast them on 275 for about 35 minutes.

To make the pesto cream sauce:

Chop the garlic in the food processor.

Steam kale in large pot with ½ cup water. On medium, cover, and stir occasionally

For about 4 minutes.  Drain and add to food processor.

Add lemon juice and pulse. Add olive oil and pulse until smooth. Add white wine and pulse a few more times.

In a skillet on low melt butter. Stir in the flour for two minutes. Add milk and stir for one minute. Add half of the kale pesto sauce and cook on low for 7 minutes- stirring constantly.

 Boil the noodles, drain, and rinse. Return to pot.

Spray a pan with cooking spray. Heat on medium heat and add veggies, salt, and pepper. Saute the vegetables on the stove for about 5 minutes or until tender.

Mix all the ingredients together and top with shredded parmesan cheese.