Vegan Butter White Wine Lemon Pasta with Kale and Zucchini
The perfect recipe for when you are looking for something flavorful and nutritious. Pasta Lensi’s Lentil Pasta with Beet and Ginger is just delicious and the white wine and lemon work so wonderfully with it. Paired with the kale and zucchini this makes a wonderful dish.
Ingredients
- 1 box Pasta Lensi Lentil Pasta with Beet and Ginger (9 ounces/225g)
- ½ tablespoon (7g) olive oil
- 2 cloves garlic roughly chopped
- 4 ½ cups (3.5 ounces/100g kale), destemmed
- 1 lemon juiced
- ½ cup (120ml) white wine
- 2 tablespoons (28g) vegan butter
- 1 large zucchini (about 7 ounces/200g), made into ribbons
- Salt to taste
- Vegan parmesan to preference
Instructions
- Bring a medium pot of salted water to a boil over high heat.
- Meanwhile, in a large pan add the olive oil, garlic, and kale. Cover with a lid and cook over medium heat for 5 minutes. The lid helps the kale to soften quicker. Stir occasionally with a spatula.
- Once the water is boiling add the pasta and boil for 5 to 7 minutes over high heat.
- Add the juice of the lemon, white wine, and vegan butter to the pan with the kale and garlic. Simmer over medium low heat for 5 minutes until most of the liquid is cooked off.
- Then add the zucchini in and sauté for another 2 to 3 minutes until it starts to soften.
- When the pasta is done strain it and add to the pan with the vegetables. Toss everything around to mix it all together.
- Add salt to taste and top with vegan parmesan if you like. Optional, garnish with microgreens.
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