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Kale Zucchini Pasta

Zucchini Pasta with Kale, Broccoli and Carrot Peels

I’m inventing a new way of cooking pasta that doesn’t include pasta. I’m calling it the “Fake Pasta” movement and here’s one of my first recipes, which of course, happens to feature kale. After seeing a local chef use a spiral slicer, which can turn zucchini, carrots, sweet potatoes, or all manner of vegetable into SPAGHETTI (whoa!), I knew I had to have one. I bought the inexpensive variety from Italy for around $40 on Amazon and it’s been a game changer. I love this thing. And I am decidedly not a gadget person. I refuse to use an electric can opener or parmesan cheese grater, for example. The white plastic spiral slicer I bought is extremely easy to disassemble and clean. 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.


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)

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.