Get your pasta fix with a slow energy burn that won't send you crashing within minutes.
Cook pasta until al dente.
In a skillet, warm garlic slices in olive oil and add capsicum flakes. Do not brown.
Add the onion slices and cook for about 5-8 minutes until a little coloured.
Increase the heat to med-high and sauté the mushrooms for a few minutes, mixing continuously. Add a swirl of tamari.
In 2 batches add the kale. Reduce the heat to medium and let the kale wilt down.
Meanwhile, collect about ½ cup of the pasta water at end of its cooking and reserve.
When pasta is al dente, drain and add to the skillet and mix thoroughly with the veggies. Add ¼ cup of the reserved water and mix again. Check seasoning and add some cracked pepper and salt.
Add the lemon juice and zest and mix so flavors slowly marry together.
When the pasta is ready, toss through some freshly chopped parsley, a drizzle of olive oil and some more black pepper.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe provided by Thrive with Kirsti Pesso
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