Green “Fettuccine”

-Alice Pennes, guest blogger

The flavors of garlic, tomato, basil and olive oil always feel like a treat to me.  With all the summer tomatoes and fresh basil around I wanted to create a dish incorporating all those luxurious flavors that could be served as vegetable dish and without the bread or pasta.

Originally I thought green beans would be perfect because they look like short spaghetti! Then I realized I could take lacinato kale and slice it into strips to look like fettuccine pasta.

Lacinato Kale

And so, this dish was born. I can’t stop making it sometimes including green beans with the strips of “green fettuccine”.  Here is the recipe I came up with incorporating greens & green beans. All of these vegetables and most of the other ingredients can be purchased at your local farmers market at this time of year.

  • 1 bunch of Kale
  • 2 big handfuls of green beans
  • 2-3 cloves garlic (depending on your garlic preference)
  • 1 small onion
  • 1 cup cherry tomatoes
  • ¼ cup sliced fresh basil leaves
  • 2 tablespoon oil – preferably olive oil ( or 1 tablespoon olive oil & 1 tablespoon organic butter)
  • ¼ cup shredded parmesean
  • salt & pepper to taste

Chop onions and garlic. (Keep the onions and garlic separate from each other because the onions will go into the pan first so the garlic doesn’t burn!)

Rinse the kale well in a colander. Slice kale into strips. Do this by stacking the leaves on top of each other with the ribs lined up. Cut from the outside of the leaf toward the center slicing into thin strips. Discard the ribs.

Strips of Kale

Place a large flat pan on a low heat. You will want a lid for the pan later. Once the pan is heated add the oil just to coat the bottom of the pan and add onion.

As onions become translucent add garlic and strips of kale. Stir until the oil is evenly distributed on the kale strips. Stir occasionally to keep from burning.

While the kale is cooking wash the green beans in the colander. Once the kale is wilting and is turning a bright green add the green beans and cover with the lid.

Fresh Green Beans

While the green beans and greens are cooking chop the basil and rinse the tomatoes.

You can tell when the green beans are done when they have softened but are still green. They should have a little crunch to them.

Turn off the heat but leave the pan of the stove.  Add the basil and tomatoes. The tomatoes will get warm and the basil will wilt bringing all the flavors together. Add salt and pepper to taste.

Stir in the shredded parmesan and enjoy!

Makes about 4 generous servings.

2 thoughts on “Green “Fettuccine”

  1. Thanks for sharing – this looks yum! I sometimes use courgette (zuchini) cut into strips instead of pasta too!

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