I’m pretty new to the Mediterranean Diet, and so far this pasta has been my go to over the past few weeks! I posted this recipe in another thread and thought I would share it. I’ve made this pasta both vegetarian (the last 2 photos) and with beef (the first photo). I have yet to try it with seafood or chicken, but I’m sure any protein will pair well. The pasta is super versatile and can totally be adjusted to suite your own taste and budget
Disclaimer: I’m posting from my phone, so forgive me for any formatting mistakes
Ingredients:
-kale
-cherry tomatoes
-carrots
-garlic
-lemon juice and zest
-feta
-olive oil
-fresh dill
-salt and pepper to taste
Directions:
-bring generously salted water to a boil for pasta
-prep vegetables by halving tomatoes, chopping kale, dicing garlic, zesting your lemon, and using a peeler to peel carrots into long, thin strips. I cook for myself and don’t really measure the amount of veggies, but I generally do 2-3 kale stems, 1-2 carrots, 3 cloves of garlic, and a couple of handfuls of tomatoes. I like a higher vegetable to pasta ratio
-sauté kale, carrots and garlic in olive oil. Season with salt and pepper
-once pasta is al dente, reserve some pasta water and transfer spaghetti into the pan with the kale and carrots. turn heat to low and mix to combine
-add fresh dill, tomatoes, lemon juice, and feta. Stir to combine, adding pasta water a little at a time. The pasta water helps to emulsify the feta into a light sauce. Add salt and pepper as needed.
-That’s it! Plate your pasta and top with more feta, dill, and lemon zest for a little more zing and a pop of color 🙂
by veggiebuttt