Radiant Beet And Kale Pasta Recipes

PENNE WITH KALE AND ONION

Steps:

• In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.

RADIANT BEET AND KALE PASTA

Steps:

• In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
• Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
• Add the kale and garlic and saute an additional 3 minutes.
• Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
• Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
• Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
• Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
• Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.