Lemon Kale with Orecchiette - Vegan

Name: Lemon Kale with Orecchiette - Vegan
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 sweet onion, diced; 1 bell pepper, sliced; 1/4 cup olive oil; 1 zest of 1 lemon; 1/4 cup lemon juice; 1 tsp salt; 3 cup kale, cut into strips; 2 cup orecchiette pasta, cooked

bluberry @cook_3129722

Miami, Florida

A healthy dinner option.

bluberry @cook_3129722

Miami, Florida

A healthy dinner option.

Saved

Ingredients

30 mins

4 servings

1/2sweet onion, diced
1bell pepper, sliced
1/4 cupolive oil
1zest of 1 lemon
1/4 cuplemon juice
1 tspsalt
3 cupkale, cut into strips
2 cuporecchiette pasta, cooked

Saved

Steps

30 mins

1

This vegan dish can be served as a side or entree depending on portion size.
2

Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.
3

Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.
4

Add pepper slices. Continue cooking until onion starts to carmelize.
5

Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.
6

Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.