Parmesan Kale Noodles
Tasty parmesan garlic noodles with finely chopped kale for a nutritional upgrade on a comfort food classic. An excellent way for kale skeptics to try this nutritious green. Keep dinner simple with a big bowl of these kale noodles, or add some cherry tomatoes and a protein source for a well rounded meal.
Ingredients
- 6 large cloves of garlic, minced
- 8.8 oz 250g of tagliatelle
- 1 Tbsp 20g butter
- 1 cup 100g grated parmesan cheese*
- 1-2 Tbsps Olive oil
- 3.5 oz 100g of kale
- Juice of 1 small lemon
- Salt and pepper, to taste
Instructions
- Boil your pasta noodles according to package instructions.
- Meanwhile, heat the olive oil in a large skillet or deep sided frying pan. Sautee your kale and garlic together until the kale is wilted and reduced. Add salt and pepper to taste. Turn off the heat and add the lemon juice to the pan.
- When the pasta is ready, drain and add to the pan with the kale. Add the butter and parmesan cheese and mix through until it's all combined.
- Serve!
Notes
*Technically parmesan cheese is not a vegetarian friendly food even if you eat dairy products, because it's made with animal rennet. If you avoid cheeses made with animal rennet, there are several alternatives available usually called something like "Italian Hard Cheese" or "Pasta Cheese". If you're in the UK, I use and recommend Twineham Grange Vegetarian Hard Cheese. It's interchangeable in recipes which is why I refer to it as "parmesan" - for ease of understanding.
Serving: 1g, Calories: 388kcal, Carbohydrates: 31g, Protein: 15g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 12g, Cholesterol: 66mg, Sodium: 755mg, Fiber: 2g, Sugar: 1g
