My awesome sister-in-law Elizabeth Tigani has a great wellness website, DishingWell.com. She recently posted one of her favorite summer recipes, gluten-free lemon spaghetti with kale. It sounded so good, I had to try it. But you know me: I always do my own thing with recipes!
The original from DishingWell has (as you'd expect) gluten free spaghetti and kale, as well as lemon zest and parmesan. I eat gluten, Jordy doesn't care for spaghetti much, I didn't have kale, we're vegan (so no parmesan), I can't have pasta without garlic, and I was too lazy to juice AND zest lemon. So here's my gluten-full, vegan, protein-rich variation:
Garlic Lemon Basil Capellini with Broccolli Rabe, Spinach, and Navy Beans
Boil a big pot of salted water.
Chop 4 cloves of garlic. Wash about 6 sprigs of fresh basil. Cut one lemon into sixths and remove the seeds. (Just wait-- you'll see how lazy I am!)
Put small pieces of broccoli rabe in a colander. Put your colander over the boiling water pot and cover with the lid to steam/ boil for about 5 minutes. Add handfuls of spinach to colander. Steam for another minute. Take colander out of pot and set aside in your clean sink.
If you're pressed for time, rinse and drain a can of navy beans. (If you have time, soak and cook to rehydrate some-- it's healthier!)
Boil your capellini. (Takes about 2 minutes).
When your capellini's done, strain in colander WITH THE BROCCOLI RABE AND SPINACH IN IT. Yeah, heck, why not?!? Why dirty a bowl?!?
Put your empty pot back on the stovetop. Add a glug of olive oil. Put your garlic and a few shakes of chili pepper flakes in the oil; sautee. (It's totally fine to use a packet from delivery pizza. I used one.) Then add your beans. Then dump your colander o' goodies (pasta, spinach, broccoli rabe) into the pan. Turn off heat.
Rip up the basil and toss it in the pot. Squeeze your lemon wedges into the pot. Add a little more olive oil, a sprinkle of salt, maybe a grind of fresh black pepper to taste. Put the lid on the pot and shake it around to mix or be civilized and use a utensil to stir.
Plate and enjoy!
(Notice how you really only dirty on big cutting board, your pot, your colander, a knife, a spatula, and your dinner plates? This is why I really love this recipe. If you enjoy it with a nice bottle of rose, you don't have to have the buzz kill of lots of dishes after your lovely meal.)
I also added avocado to the leftovers one day and ate it all cold-- another delicious variation.
The original from DishingWell has (as you'd expect) gluten free spaghetti and kale, as well as lemon zest and parmesan. I eat gluten, Jordy doesn't care for spaghetti much, I didn't have kale, we're vegan (so no parmesan), I can't have pasta without garlic, and I was too lazy to juice AND zest lemon. So here's my gluten-full, vegan, protein-rich variation:
Garlic Lemon Basil Capellini with Broccolli Rabe, Spinach, and Navy Beans
Boil a big pot of salted water.
Chop 4 cloves of garlic. Wash about 6 sprigs of fresh basil. Cut one lemon into sixths and remove the seeds. (Just wait-- you'll see how lazy I am!)
Put small pieces of broccoli rabe in a colander. Put your colander over the boiling water pot and cover with the lid to steam/ boil for about 5 minutes. Add handfuls of spinach to colander. Steam for another minute. Take colander out of pot and set aside in your clean sink.
If you're pressed for time, rinse and drain a can of navy beans. (If you have time, soak and cook to rehydrate some-- it's healthier!)
Boil your capellini. (Takes about 2 minutes).
When your capellini's done, strain in colander WITH THE BROCCOLI RABE AND SPINACH IN IT. Yeah, heck, why not?!? Why dirty a bowl?!?
Put your empty pot back on the stovetop. Add a glug of olive oil. Put your garlic and a few shakes of chili pepper flakes in the oil; sautee. (It's totally fine to use a packet from delivery pizza. I used one.) Then add your beans. Then dump your colander o' goodies (pasta, spinach, broccoli rabe) into the pan. Turn off heat.
Rip up the basil and toss it in the pot. Squeeze your lemon wedges into the pot. Add a little more olive oil, a sprinkle of salt, maybe a grind of fresh black pepper to taste. Put the lid on the pot and shake it around to mix or be civilized and use a utensil to stir.
Plate and enjoy!
(Notice how you really only dirty on big cutting board, your pot, your colander, a knife, a spatula, and your dinner plates? This is why I really love this recipe. If you enjoy it with a nice bottle of rose, you don't have to have the buzz kill of lots of dishes after your lovely meal.)
I also added avocado to the leftovers one day and ate it all cold-- another delicious variation.
2 comments:
mmm, Tegan. This looks and sounds amazing. Perfect for summer.
Oh my this sounds so good, must make soon.
Mara
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