Zucchini Pasta with Kale, Broccoli and Carrot Peels « Learning to Love Kale

By pattie_d

A spiral slicer,can turn zucchini, carrots, sweet potatoes, or all manner of vegetable into SPAGHETTI .

This recipe features zucchini as the pasta element, which should be added to the sauteed vegetable elements only at the last minute after all the cooking is done and the stove flame is out. The pasta is more “wilted” than cooked to keep it al dente and preserve its nutrients.

Ingredients

• 4 Zucchinis, ends trimmed off, and sliced into spaghetti on a spiral slicer
• 1 Bunch Broccoli, cut into pieces
• 4 Kale Leaves, pushed off stem and chopped
• 1/2 Bag Baby Spinach
• 2 Organic Carrots, as peels
• Olive oil or Grapeseed Oil
• Sea Salt
• Freshly Ground Pepper
• Garlic, sliced or coarsely chopped (optional)

Preparation

Step 1

Create a large dish of zucchini spaghetti using the spiral slicer. Set aside.

Heat oil in pan using high heat until a drop of water sizzles on the surface when tested.

Add broccoli, and sautee until desired tenderness is attained.

Add in carrot peels and stir fry for 2 minutes.

Add in kale and spinach and stir fry until kale and spinach are wilted (about 1 minute).

Turn off heat and add zucchini spaghetti and stir around for 1 minute to slightly wilt zucchini for desired texture.

If zucchini is still too “raw” or al dente, cover the pan with a lid and let sit for 3 minutes to steam zucchini into healthful submission.