Yesterday, when I started making this lunch, I was rather unsure about how much of pasta I should cook for two. In general, any of the noodles can transform so much after cooking. Of course, it applies to any other staple grains like rice, quinoa, couscous. But I am more at home with the latter and I cook pasta only occasionally. In the end, I decided that it is better to err on the side of vegetable portion being more than the pasta. That would suit my overall preference towards meals. So, I took out less than half of the linguine packet, which was about 200g (that would come to 100g per person) and used more than half of my frozen chopped kale packet, which would be 250g. Rest of the procedure was too familiar…
KALE LINGUINE PASTA
Linguine pasta, about 200g
Chopped kale, about 250 gm (should come to be at least two cups when cooked)
4-5 garlic cloves
1 teaspoon of red chilli flakes
2-3 tbspoons of flax seed powder
2 cups of vegetable stock
3 tbspons of olive oil
Salt to taste
Lemon wedges for squeezing (optional)
- Cook the pasta as per the instructions on the packet.
- Heat 2 tbspoons of olive oil. Fry chopped galic and red chilli flakes over it till fragrant.
- Add chopped kale, add salt, mix properly.
- Add vegetable stock.
- Mix in the flax seed powder for nutty flavor.
- Cover and let the kale cook.
- When done, mix in the cooked pasta.
- Add a dash of olive oil and lemon juice (optional) and serve.