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.
