Recipes > Creamy Kale & Zucchini Pasta
- Serves: 2
- Active Time: 20 mins
- Total Time: 25 mins
- Views: 32,002
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Zucchini Pasta
- 2 to 4 zucchini squash (4 cups)
Method
For the best zucchini pasta, a spiralizer machine works well. Following the directions on your machine, spin the zucchini to create beautiful long zucchini noodles.
Alternatively, use a julienne peeler. If you don’t have a julienne peeler, simply cut strips of zucchini using a mandolin on the thinnest setting, or slice strips lengthwise with a vegetable peeler.
Then, stack the zucchini ribbons on top of one another and cut into julienne strips, resembling spaghetti noodles.
Once done, set aside.
Step 2: Preparing the Sauce
- 2 tbsp tahini
- 2 tsp miso
- 1 tbsp Bragg Liquid Aminos
- 1 tbsp fresh lemon juice
Method
To prepare the sauce, mix together the tahini, miso, Bragg’s and lemon juice.
Step 3: Cooking the Kale
- sea salt, to taste
- 1 onion
- 2 cloves garlic
- 1 bunch kale, approx 4 cups
Method
To start the kale, wash and tear into bite-sized pieces. Next dice the onion and mince the garlic.
Heat a large fry pan over medium-low heat and steam fry the onions. This just means to add a tablespoon or so of water and then cover with a lid. Alternatively, you can use a bit of oil to fry the onions.
To help the onions caramelize nicely, you can add a pinch of salt and a teaspoon or so of date paste (search Rouxbe for recipe) or add another type of sweetener.
Once the onions are soft and browned, add the garlic, followed by the kale. Cover with a lid and let cook for 2 or 3 minutes, or until the kale just starts to wilt. Remove the lid and add the zucchini noodles and sauce. Then, turn off the heat and cover again for one minute. Toss, taste for seasoning and serve immediately.
Chef's Notes
- by Dawn Thomas
- •
- January 27, 2013
While the zucchini noodles are delicious (and fun to eat), the kale and sauce can also be served with your favorite pasta or grain. The kale also makes for a nutritious and flavorful side dish.
12 Comments
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I recently bought a spiralizer and have tried the recipe several times over the past 2 months. The tahini sauce is fantastic! I've found that this dish does best when served immediately. We were late getting to the dinner table a couple of weeks ago and the sauce became too watery. I imagine that the salt in the tahini sauce leaches moisture from the zucchini, causing sweating if left too long. (I think we were delayed by about 15 minutes last time.) I particularly like this recipe with the turmeric flavored caramelized onions from the Israeli couscous recipe found in the curated recipes portion of this website. I had some extra, and used them a couple of days later in this. The flavors were amazing. Thanks -
So glad that you like the recipe/sauce Rebecca. I like making (and eating) this dish as well — you just feel so refreshed afterwards. I will have to make extra sauce next time and try it on a few other dishes — thanks for the idea. Cheers! -
The sauce sounds fabulous. Where do I find the Israeli Couscous recipe? Thanks! -
Rouxbe Staff
See the following recipe: https://legacy.rouxbe.com/recipes/62-toasted-middle-eastern-couscous -
this dish is amazing! used bow tie pasta because I find zucchini noodles at 2am at work often don't travel well. The sauce is awesome - added dash of tamari - sitting at work now about midnight and it tastes as good as it did earlier at home :) -
Hi Patricia. I am so glad that you loved this and it sustained you at midnight! A dash of tamari is a really great idea. . and, bow tie pasta sounds like a yummy substitution. Lauren -
This has become one of my go to recipes. I tried something new this evening. I doubled the sauce and used lime juice instead of lemon (mo difference in taste), then added 2 cups of small white beans . I love pasta do add in cooked pasta with the zucchini. Think in future I will continue to add the beans for extra protein. A great one skillet meal. -
Rouxbe Staff
Hi Bobbe: Isn't this the best recipe? I am with you on the lime, mainly because limes are a tad more bitter than lemons. And when people ask you about the "protein" question, there are 500 mg of protein in a lime! Adding the white beans is a brilliant idea--actually, your list will be growing! It is truly a great one skillet meal! Rouxbe on, and thanks for writing! -Char -
today I used spinach instead of kale - and I used the cashew bachlmeal sauce - ohhhhh yummy :) love trying new things
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Great job Patricia! Way to play around with the basic elements of this recipe and making it your own. I am so happy to hear you are enjoying the recipe and feeling confident in making appropriate modifications. Keep pushing! Cheers! -
This was really yummy and for people who actually don't like kale, they loved it!! Thank you so much for this recipe!! Technical and Just making sure I do it right: could you let me know where I can find information on how to steam fry? Thanks again!
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Hi Rhea Maria, I am so happy you enjoyed the recipe. Here is an article about steam frying to get you started. https://www.simplyrecipes.com/recipes/how_to_steam_fry_vegetables/ Cheers, Sandy
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