Recipe Types:

Winter Vegetable Pasta

2013-07-10
winter vegetable pasta
Average Member Rating

(4.8 / 5)

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6 people rated this recipe

  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m

Nutritional Info

This information is per serving.

  • Calories

    329

  • Total Fat

    16.1g

  • Saturated Fat

    4.2g

  • Cholesterol

    51mg

  • Sodium

    65mg

  • Total Carbohydrates

    36.8g

  • Dietary Fiber

    0.8g

  • Protein

    10.8g

  • Vitamin A

    122%

  • Vitamin C

    78%

  • Calcium

    15%

  • Iron

    16%
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This tasty recipe for vegetable pasta was originally submitted by Farhad (iran chef), who has shared many delicious recipes with us.

This vegetable pasta recipe combines pasta with kale, goats cheese, garlic and lemon juice. I think it’s a must try.

Farhad says: I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.

Kale and Goat Cheese Vegetable Pasta

vegetarian label
 

Ingredients

  • 4 cloves of garlic, peeled
  • 4 small shallots, peeled
  • 1/2 pound kale, stalks removed and washed well
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/3 cup or 2 ounces goat cheese, plus more for topping
  • 2 tablespoons + hot pasta water
  • sea salt and freshly ground black pepper to taste
  • fresh lemon juice (optional)
  • 12 ounces (340 g) dried penne pasta (or your favorite shape pasta)
  • fresh thyme

Method

Step 1

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, then stir in the kale and cook for another ten seconds. Don't over cook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water.

Step 2

Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water to thin out the mixture if needed. Then season with a touch of salt and plenty of black pepper. Taste.

Step 3

Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.

Step 4

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce.

Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6.

Make it a gluten free recipe by substituting the penne pasta with a gluten free pasta of your choice.

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If you like this vegetable pasta recipe, you will want to browse our other vegetarian recipes too.


winter vegetable pasta



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