vegan - Garlic and Kale Pasta Salad

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Garlic and Kale Pasta Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups dry brown rice pasta (penne works great)

1 medium bunch kale - chopped small

4 Tbls. olive or soybean oil

3 large and firm garlic cloves (minced)

1/4 cup dried or fresh basil

4 Tbls. balsamic vinegar (or add amount to taste)

sea salt and pepper (to taste)

 

1. Cook pasta until firm to the bite; drain and cool under cold flowing water

for a minute.

 

2. At the same time, in a large skillet or pan, simmer the kale in 4 cups water

for 10 - 15 min., or until it has reached your desired tenderness. Drain and

save the water for soup stock if you'd like.

 

3. In large bowl mix the remaining ingredients with wooden spoon, then add the

pasta and kale. Season and enjoy at time of preparation or refridgerate

overnight for enhanced flavor.

 

Variations:

 

~ Try substituting shoyu sauce (premium soy sauce) for the vinegar and omitting

the salt.

 

~ Instead of salt and pepper, I use Jane's crazy mixed up salt. It's wonderful

and may be able to get it in bulk.

 

Serves: 4

 

Preparation time: 20 min

 

 

 

Source:

" VU recipes 7-20-2002 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0