Rachel made me dinner last night and it was amazing! So simple and yet, fabulous. Plus, it cost us almost nothing since she used all vegetables from Riverbank Farm (yes they still have vegetables in the winter) and we used some Sicilian Dipping Oil from my job at the Olive Oil Factory for flavoring.
1 box of gluten free pasta (quinoa garden pagodas are my favorite)
.5 lb baby kale
1 lb carrots, finely chopped
1 head of garlic, finely chopped
1 onion, thinly sliced
Sicilian Dipping Oil (note the parmesan flavoring doesn’t come from real dairy, so it is still vegan)
Salt + Pepper
Boil Pasta. While pasta is cooking, sauté the carrots, onions, and garlic in olive oil. When these are soft, throw in the baby kale for less than a minute just to turn it bright green, be careful not to overcook the kale. Add the vegetables to the pasta and smother the whole dish with Sicilian Dipping Oil. Salt + pepper to taste. Enjoy!