Sesame Noodles with Kale
A practical way to boil pasta and a green vegetable together to create a colorful entrée.
|Author:||Inspired by Vegetarian Times, 1998.02|
|12 oz.||fettuccine pasta, (or udon, soba, spaghetti)|
|2 tbsp.||toasted sesame oil or to taste|
|2 tbsp.||tamari sauce|
|2 tbsp.||toasted sesame seeds|
- While you are bringing a large pot of water to a boil in a *very large* pot, hold bunch of kale together, slice off and discard thickest part of stem (about 1"). Still holding kale in a bunch, slice remaining stems and leaves as thin as you can.
- When water has come to a rolling boil, add pasta and cook for 5 minutes less than cooking time indicated on package.
- Add kale stems and leaves in a few batches, pressing down with back of large spoon to submerge each batch. Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes. Press the kale under water from time to time with back of large spoon.
- Drain pasta and kale and return to pot. Add sesame oil and tamari and toss with fork. Taste and add more sesame oil and tamari if necessary. Add sesame seeds and toss again.
- Serve hot or at room temperature.
|Amount per serving
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 63g||21%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.