Summer Veggies and Lentil Fusilli

I know I have been MIA. We have been in the middle of a move and this crazy lady thought she would somehow be able to cook and or have the time to stop and write a blog post. That didn't happen :) I did; however, manage to throw together a delicious and easy dinner the other night. It is quick, loaded with plant-based protein and veggies. It is the perfect Summer evening pasta. I am happy to be back up and running. Stay tuned for some exciting content in the next couple weeks. 

 

A little about my pasta journey:  Living in Italy greatly influenced and changed the way I make Italian food. One of my most favorite ways to cook pasta is by adding lentils. It adds protein, texture and a delicious earthy flavor. Italians love to lace their pasta with beans. Trust me on this one!

Ingredients:

  • 12 oz gluten free pasta
  • 2 small or 1 large zucchini
  • 2 cups chopped kale
  • 1 cup steamed lentils
  • 1/4 cup kalamata olives, chopped
  • Zest and juice from half a lemon 
  • 1 cloves garlic thinly sliced
  • Chili flakes
  • Salt to taste
  • Pecorino cheese (optional, but oh so delicious
  • Micro greens
  • drizzle of good quality Extra Virgin Olive Oil (EVOO)

Bring a large saucepan with a small handful of course salt to boil. Add the pasta (I used this one). Cook until tender, drain and reserve 1 cup pasta water. 

Thinly slice the garlic. Cut zucchini down the middle lengthwise, turn so that flat side is on your cutting board and cut in half lengthwise again. Cute quarters into 1/2 inch slices. Wash, stem and chop the kale.

Heat a cast iron skillet on medium heat until hot, add 1 T olive or avocado oil and garlic. Stir until fragrant and add zucchini, a sprinkle of salt and dried red pepper flakes. Cook until softened and add lentils. Cover with a lid and let steam until zucchini is very soft. Add kale and cover with lid. Cook until kale is bright green and slightly wilted. Add lemon zest and cook until fragrant. Add 1/2 cup pasta water and cook until reduced by at least 1/2. Squeeze in juice from half a lemon, kalamata olives and drained pasta. 

Plate the pasta, drizzle with a generous amount of EVOO. Top with shaved pecorino and micro greens of choice (I used pea shoots)