Tag Archives: pasta

Kale Pasta

Last week we noticed that the two varieties of kale that we planted were starting to get large.  Even though compared to the squash and tomatoes they seemed small, the leaves were starting to fall down and touch the ground during the mid-day heat.  My mom told me that the larger the leaves got, the tougher they became.  In order to enjoy tender kale, we would need to pick some of the leaves this week.


We are not a crunchy family by most definitions, so I had ever really heard of kale being eaten two ways: In a salad (which I didn’t really enjoy, honestly), or as chips (which my mom wouldn’t enjoy).  So off I went in search of what we could do with our first ‘harvest’ instead.  I stumbled upon a recipe that seemed lovely on Pinterest, and declared that this week I would be making dinner for the two of us.  I changed a few things around, adding a few herbs and some more vegetables, but without the inspiration I would be lost.  I can’t wait to see what else we can cook up with all the kale that will continue to grow throughout the summer and fall.


Recipe: Kale Pasta, inspired by this recipe

8 oz. pasta of your choice
8 oz kale, rinsed and sliced into 1/4″ ribbons
1/4 large onion, sliced
1/8 large red bell pepper, sliced
1/2 lemon, juiced
zest of 1/2 lemon
3 cloves of garlic, minced
1/4 c. olive oil
2-3 oz. grated parmesan, to taste
salt, pepper, fresh rosemary, to taste
garnish with fresh basil

In a medium pan, heat 1/8 c. olive oil.  Add in the onions and bell pepper, stirring occasionally.  While the onion and bell pepper is cooking heat a pot of salted water to a boil.  Add in the kale, cooking for 5 minutes.  With a slotted spoon fish out the kale and set aside.  Bring the water back to a boil and add in the pasta, stirring occasionally, cooking until done.  Drain well.

Add the garlic, lemon zest, kale, rosemary, salt, and pepper to the onion and bell pepper.  Simmer gently for a few minutes.  Add in the pasta, lemon juice, additional olive oil as needed and stir until everything is evenly distributed.  Stir in 3/4 of the parmesan.

Divide the pasta evenly between 2 plates, leaving some for ‘seconds’ depending on how hungry you are.  Garnish with freshly chopped basil and parmesan.  Enjoy!

Angel Hair Pasta with Caramelized Onions

Today Russell and I went on a hike with our friend to Herbert Glacier. It was a beautiful snowy hike, perfect for a lazy Monday afternoon.


We had originally intended to go up to Point Bridget, but due to road construction we turned around and decided that Herbert Glacier Trail would be a good one for the day. We only ended up hiking out a bit more then halfway, about an hour in, but it was a great distance for the first hike of the season. My legs are definitely sore, as well as my feet. Note to self: break in hiking boots some more before going on a long hike out! The only downside to the whole hike was some muscles that I pulled several years ago on an overnight snowshoe trip are still very sore when doing certain types of hiking. Long hikes that are steep, as well as hiking in the snow (unstable footing, I imagine, puts strain on those muscles more then just regular hiking on flat ground).

After our hike we came home and I made us some dinner. At first we were unsure about what we could make-while we have a lot of food in the house, not all of it works together. I decided that I would flip through one of my under-used, but fantastic, vegetarian cookbooks to try and find a recipe. I stumbled upon a pasta that had just a few ingredients, and everything we had in stock. The recipe is delicious and easy, but a little time consuming. It probably took me about an hour to put it all together.


Recipe: Angel Hair Pasta with Caramelized Onions

Adapted from Angel Hair Pasta with Caramelized Onions from One World Vegetarian Cookbook
Makes about 4 servings

1/2 pound Angel Hair Pasta
4 TBS Butter or Olive Oil (give or take a TBS or two)
2 Onions, finely sliced
1/2 c. Red Wine
A Fair Drizzle of Balsamic Vinegar
1 Spoonful of Honey
1/2 c. Feta Cheese
2 diced Roma Tomatoes
Chopped Parsley, for garnish

In a heavy pan, melt the butter at medium-medium high heat. Add in the sliced onions and stir semi-frequently until the onions are caramelized, about 30 minutes. Throw the pasta in a pot of boiling water, cooking it until it is al dente-or however you enjoy your pasta. We add a dash of salt and some olive oil to our water.

Add in the wine, stirring occasionally until the wine has evaporated and all the delicious flavor has been absorbed into the onions, about 10-15 minutes. Turn the pan onto medium low-low, adding in the balsamic vinegar and honey. Let simmer while you chop up some tomatoes, parsley, and feta cheese.

Throw it all together on a plate, pour yourself some of that leftover wine, and enjoy!