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Lemon Kale with Orecchiette - Vegan
Lemon Kale with Orecchiette - Vegan

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We hope you got insight from reading it, now let’s go back to lemon kale with orecchiette - vegan recipe. You can have lemon kale with orecchiette - vegan using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Lemon Kale with Orecchiette - Vegan:
  1. Use 1/2 sweet onion, diced
  2. Take 1 bell pepper, sliced
  3. Provide 1/4 cup olive oil
  4. Prepare 1 zest of 1 lemon
  5. Take 1/4 cup lemon juice
  6. Provide 1 tsp salt
  7. You need 3 cup kale, cut into strips
  8. Provide 2 cup orecchiette pasta, cooked
Instructions to make Lemon Kale with Orecchiette - Vegan:
  1. This vegan dish can be served as a side or entree depending on portion size.
  2. Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.
  3. Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.
  4. Add pepper slices. Continue cooking until onion starts to carmelize.
  5. Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.
  6. Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.

WHAT: Yet another reason to love squash (and kale, and adorably shaped pasta). HOW: Roast squash in the oven while you caramelize red onions on the stove. Mix the sauce with some cooked orecchiette, the oven-roasted squash, and the onions, then top with goat cheese, Parmesan, and sage. Season with salt and black pepper. I'm vegetarian and my husband is vegan.

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