Zucchini Fettuccine with Kale

By mirandavoegeli

Ingredients

• 4 medium size zucchini, washed and peeled like fettuccini noodles
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 small yellow pepper, seeded and chopped
• 1 bunch (4-5 leaves) kale, washed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 scallions, chopped (both white and green parts)
• Handfull of walnuts
• 2 tablespoon hemp seeds (optional)
• For the dressing
• 2 tablespoon vegenaise
• 1 tablespoon red wine vinegar
• Black pepper

Details

Servings 1
Adapted from foolproofliving.com

Preparation

Step 1

Instructions

Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.

In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.

Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper, garlic and continue to cook for 2 minutes.

Add the zucchinis, mix and cook for 6-7 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.

Add the chopped kale and scallions in the mixing bowl.

To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with freshly grounded black pepper.

Drizzle the zucchini and kale mixture with the dressing. Add a handful of (or more) walnuts in and mix.

When ready to serve sprinkle it with a tablespoon of hemp seeds.

Instructions