I've been feeling very green this week, it seems. With my Monday Mood and a visit yesterday to the lovely Brooklyn Grange rooftop farm, I'm simultaneously missing my California grown roots and feeling appreciative of the greenery that does exist here in NY. So, why not a green dinner?
I'm not kidding you, my veggie choices for this recipe were wholly based on color. Sometimes, that is a fun way to cook! Seasonal fruits and vegetables tend to have a distinctive color palette, and spring is certainly the season of greens. Leafy vegetables and baby versions of late-summer veggies are poking up out of the soil just looking to be eaten. Maybe, come summer, I'll do something red and yellow! Do you ever cook according to color?
Note: For this recipe, you will need to either buy pesto, or refer to my pesto recipe.
Green on Green Pasta
Prep time: 20 minutes. Cook time: 20 minutes.
Ingredients for 6 servings.
- Funky Pesto (You should make extra. I'll be using it again in next week's recipe!)
- 3 cups dry pasta
- 1 bunch kale
- 1/2 bunch spinach
- 1 medium zucchini
- 1 bunch broccolini (it's better than broccoli)
- 1 lime
- preferred cooking oil
- Buy or make pesto! It's really easy. Go read my recipe and make extra! We will be using it again next week, plus, it's amazing on toast or rice or anything, really.
- Now we prep. Chop your veggies. Boil a pot of water and start cooking your noodles.
- You can do this next part in two different ways; either cook all of the veggies together, or cook separately. I did mine separately because, honestly, I don't have a big enough pan to fit them all in at once! Gone are the days of gigantic cast iron pans in sexy San Francisco houses...we miss you Ewing Terrace roomies! But we mostly miss your pans ;) Anyway, whether you cook everything together or one at a time, I suggest you start with the zucchini and the broccolini then move on to your leafy greens. I like to add some water (1/8 cup) to the pan and put a lid on it so that the veggies can steam a tiny bit. This gives them an appetizing, vibrant color. While your veggies are cooking in the pan, mix in a small dollop of pesto.
- Transfer your veggies from pan to bowl - a big mixing bowl. When your noodles are done cooking, strain and add to said bowl. Toss in as much pesto as your little green heart desires, and mix away!
- Squeeze some lime on top, et viola! Green on green on green.
This is a pretty solid dish due to the pesto. Nuts and olive oil are a great source of "good fats" and protein, and they tend to be pretty filling. If you really need something extra, I suggest adding some tofu to the mix. If you are not partial to pasta, you can use rice in this dish instead. I think I will leave my pasta unaltered and enjoy it for lunch tomorrow, maybe the next day, too! How are you eating your veggies tonight?