Red Lentil Pasta with Lemon, Garlic and Kale

 

Red Lentil Pasta with Lemon, Garlic and Kale


Serves 4

8 ounce package of red lentil pasta

1 tbsp extra virgin olive oil

3 cloves of garlic, minced

1 bunch of kale leaves, rinsed with tough stems removed and chopped

½ cup veggie or chicken stock

Zest of 1 lemon

2 tbsp fresh lemon juice

¼ tsp each salt and pepper

¼ cup Parmesan cheese


Bring a large pot of water to boil.  Add red lentil pasta and cook according to package directions.  Drain pasta and set aside.


While the pasta is cooking, add extra virgin olive oil and garlic to a large saute pan set on medium high heat.  Cook garlic for 2 minutes making sure it doesn’t burn.


After 2 minutes, add the chopped kale leaves and broth to the saute pan. Stir to combine.  Cook for 5-7 minutes or until kale leaves wilt.


Turn the pan with the kale to low heat and add lemon zest, lemon juice, cooked red lentil pasta, salt and pepper.  Toss to combine.  Turn the heat off and sprinkle with Parmesan cheese. Serve. 



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