This vegetarian pasta dish was a complete impromptu creation. I did have the goal of using kale in some dishes recently. Kale has been receiving so much attention lately for it’s nutritious merits. She is Queen of the Vegetables! Hailed as the healthiest of all the greens. Well, it is great how long it will last in the fridge without turning into a science project. Cooking it does not turn it into a slimy mess either, which is why my girls will eat it without complaining.
For this dish I used left over pasta. The amounts of everything are also estimated. This dish is not based on exact science, but artistry and improv. So, experiment with whatever veggies you have on hand, though kale is the star.
I diced a red bell pepper into small pieces
Take the kale leaves and cut away the stem, stack the leaves and chop into thin ribbons then into even smaller pieces. Or leave them big, remember to improvise. Prepare it the way you like it.
I used about a half cup of frozen peas. Canned peas are too mushy. Fresh would be divine. Use as much as you want or none at all.
Get some fresh garlic cloves and dice them. Three were used here. Saute them over med high heat in a couple of tablespoons of olive oil.
Add the bell pepper and peas. Cook those for a couple minutes, then add the kale. Saute the kale until it has just wilted. Toss with the pasta and season with salt and pepper.
Top with Parmesan cheese. Enjoy with a glass of wine and someone you love!
