Bright,green, easy and healthy! This pasta is a cinch to put together for a lunch or quick dinner. And, on it’s own, it yields 7 grams of plant based protein per serving.
It’s also dairy-free, gluten-free and vegan.
Kale is one of my favorite greens to grow in the garden and to have on hand in the fridge. It is packed with nutrition and is easy to incorporate into many different dishes, from smoothies to chips to grain bowls.
Lemon adds delightful brightness. Garlic lends savory depth. A generous swirl of olive oil brings everything together.
Top with my vegan parmesan to make this absolutely incredible!
Lemony Kale Pasta
8 oz brown rice spaghetti ( I like Tinkyada brand)
1 bunch of kale, chopped fine
1-2 cloves of garlic, sliced thin
3 T. olive oil
juice and zest of half a lemon
Bring water to boil in a big pot. Add the pasta and cook according to directions. Drain.
Meanwhile, heat a skillet over medium-high heat. Add olive oil and saute the garlic 1-2 min. Add the kale and saute 1 min more. Add the cooked pasta and toss quickly with the lemon zest and lemon juice, over heat.
Remove from heat and divide between 2 plates. Top with vegan parmesan, if desired. Serve immediately.