Thursday, January 18, 2007
Spinach Papardelle with Tuscan Kale
Our farmer's market has many food items besides produce, including a fresh pasta stand. I love spinach pasta and wide noodles, so for me, spinach papardelle is a dream! This is a creation using the leftovers in the fridge plus a couple of items from the farmer's market.
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chopped fennel bulb
1 cup chopped green bell pepper
1 bunch Tuscan (black) kale
1 pound fresh spinach papardelle
Heat olive oil in large skillet. Add chopped garlic and saute for 30 seconds. Add fennel and pepper and cook for 5 or so minutes until tender.
Meanwhile, set a pot of water to boil for the pasta and wash and slice the kale.
Add kale to skillet, cover and cook until tender, about 15 minutes. Add pasta to boiling water and cook according to package instructions.
Add pasta to skillet, mix and top with parmesan.