KALE PASTA
In my BIFOCALS post, I touched on Macular Degeneration. While it is normal for this to become an issue as we get older (….blah, blah, blah. DRINK!), it is becoming an issue for younger people now as well. As kids spend more and more time on screens, the Macular Pigment in their eyes can start to break down. My kids are 13 and 16 and we discovered at their last eye appointment that there is already some Macular Pigment Degeneration, which is very common these days.
The doctor said that having the kids eat more leafy greens would help to keep the eyes healthy. Kale is at the top of the list with spinach coming in second, according to my doctor. So I set out to find a kale recipe that my kids may want to eat. With kale. That’s a tall order.
In the search, I came across this recipe from Jamie Oliver (who I love) for Super Green Spaghetti. It looked good. I showed it to my kids. My oldest turned his nose up at it, but my youngest was on board!
So we took Jamie Oliver’s recipe and made some tweaks. We used regular, old Kale, left out the garlic, added lemon juice, and lemon zest to brighten up the flavor (my 13-year-old’s idea), and added some Extra Virgin Olive Oil for a smoother texture
The result? A yummy, vegetarian dish that will help keep our eyes healthy!
RECIPE
INGREDIENTS:
8 oz. Rigatoni Pasta
1 Large Bunch of Kale, Stems Disgarded
1/4 Cup Parmesan Cheese
2 Tablespoons Cup Extra Virgin Olive Oil
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
1 teaspoon Kosher Salt
Ricotta Cheese
PROCESS
STEP 1:
Cook the pasta according to the directions on the package. We are using Rigatoni here, but you could use your favorite pasta shape here.
Drain the pasta but keep the pasta water. You will need this for the next step.
STEP 2:
Drop the rinsed and stemmed kale into the pasta cooking water. Let the kale cook for about four minutes, or until the leaves are bright green.
Strain kale.
Reserve 1/2 Cup of the pasta cooking water. You may need it in Step 4.
STEP 3:
When the cooked kale has cooled slightly, drop the kale, olive oil, salt, lemon zest, Parmesan Cheese, and lemon juice into a blender.
Put the lid on and hold a dish towel (folded three times) down over the blender lid. Begin blending on the lowest speed and work your way up to high speed.
Blend until completely smooth.
WARNING: Blending hot food in a blender can cause the lid to blow off possibly hurting you and definitely making a mess in your kitchen. Be safe.
STEP 4:
Pour the kale mixture over the cooked pasta and mix thoroughly. If it looks a little dry, add some of the reserved pasta cooking water to loosen it up.
STEP 5:
Serve with Ricotta Cheese and more Parmesan Cheese over the top.
We are using homemade, fresh Ricotta Cheese here (will be posting the recipe in the coming weeks). It’s super easy and much better than store-bought.
Make this recipe your own. Add cooked chicken breast to the top if you are looking for more protein. Add mozzarella cheese if you don’t like Parmesan (that’s what my youngest does). We also have added some of the lemon zest to the ricotta for a little extra kick.
This is simple, healthy, and full of nutrients that will help keep you and your eyes healthy.
Enjoy!
#grayhaircooking
Nutritional Information*
Calories: 433 Fat: 18g Protein: 22g Sugar: 1.9g Fiber: 3g Carbohydrates: 48g
Servings: 4
Storage: Store leftovers in an air-tight container for up to a week.
*Nutritional Information is pulled from MyFitnessPal