Servings: 2 to 3 servings
Turnip Pasta with Pesto Artichoke Hearts and Kale
Turnip Pesto Pasta with Artichoke Hearts and Kale is a unique low-carb plant-based meal
Ingredients
- 2 large turnips peeled and spiralized
- 2 cups loosely packed kale leaves finely chopped
- 1 cup kale pesto
- 2 tablespoons grapeseed or olive oil
- 1 6.5- ounce jar marinated artichoke hearts chopped
- 3 tablespoons pine nuts
- Parmesan cheese for serving optional
Instructions
- Chop the tip and tail off of the turnips, peel them, and spiralize them using a spiralizer.
- Add the kale, oil and pesto to a large skillet and heat to medium. Cook until kale has wilted, about 3 to 5 minutes. Add the turnip noodles and artichoke hearts and stir well until the noodles are coated in sauce. Cover and cook 8 to 12 minutes, stirring occasionally, until noodles have reached desired done-ness. Note: if noodles begin to stick to the bottom of the pan, add more oil or a couple tablespoons of water.
- Serve pasta with pine nuts and freshly grated parmesan cheese if desired. (To keep this recipe vegan or paleo, skip the cheese).
Nutrition
Serving: 1grams