Skip to main content

Simple Spinach and Kale Fettucine







On Wednesday I picked up my first box of organic from the High Country Conservation Center’s Summit CSA (Community Supported Agriculture). Way back in February, I bought a ‘share’ in this summer’s crop, which entitles me to a weekly box of organic vegetables from mid-June through October.





Now that the vegetables have arrived, I have two reactions: 1) Wow! This is so exciting! Look at these beautiful vegetables, I’m going to be so healthy. 2) Yikes! What am I going to do with four bags of greens?










For the next sixteen weeks, I want to share my culinary adventures as I cook my way through my CSA box each week. Even if you don’t subscribe to the CSA share, you’ll enjoy these recipes which focus on our summer bounty. I hope you’ll also be inspired to try more vegetable-centered meals. Now, back to those four bags of greens! 



This week’s recipe polished off two of the bags immediately. You can make this easy and tasty recipe for two or four people, just increase the amount of greens and the amount of pasta. Keeping the ‘sauce’ simple allows the taste of the farm fresh greens to shine through.



Ingredients:

1 bunch of spinach
1 bunch of kale
2 cloves garlic – minced
2 baby onions or 1 shallot minced
1-2 Tablespoons extra virgin olive oil
½ to 1 pound fettucine (to serve 2 or 4)
1 Tablespoon butter
salt, pepper, red pepper flakes to taste
freshly grated parmesan cheese


Directions:
1.     Bring one large pot of salted water to boil. (you want the water to have enough salt to taste like ocean water, this will flavor the pasta while it cooks) While the water boils, Add the extra virgin olive oil, the greens, garlic, and onion to a large pan and begin to gently sauté.
2.     Once the water has come to a boil, add the pasta and allow it to cook until ‘al dente’, which means ‘to the tooth’ and refers to a pasta that is cooked, firm, and not mushy. Drain the pasta, and then add the pasta to the pan of wilted greens.
3.     Add a tablespoon of butter, a grating of parmesan cheese, and toss the greens and pasta together. Serve immediately. Enjoy!


Comments

jack thomes said…
Great job, This content is very great content, I got really good information from this content and it helps me a lot.
Best quality blinds in dubai

Popular posts from this blog

When our spirit hungers

The precocious toddler’s interest in talking to her mother grew in insistence as the gathered group settled in for an hour of silent prayer. Shushing didn’t work, so the mother led her child into an adjoining room where she would still be part of the sanctuary, but sound would be dampened. Despite the closed door and heavy glass walls, the child’s fervent desire to speak with her mother was still audible.
I said a prayer for the patient mother determined to stay, and for the child who was either tired or hungry or impatient for Mom’s undivided attention. And then tried to bring my wandering thoughts back to prayer. I had come to Adoration with my own pressing need for answers.
Over the past few weeks I’ve noticed a growing emptiness in my heart. A void, as if something is missing. It’s not psychological. Not physical. After doing an internal check, I determined it’s a spiritual void that I’m experiencing.
No, I’m not doubting God, his existence or goodness. I have full confidence in…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.