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triple greens protein pasta

Yields2 ServingsTotal Time1 hr 15 mins

Ingredients
for the sauce...
 2 tbsp extra virgin olive oil
 ½ tbsp red wine vinegar
 ¼ cup finely chopped parsley or carrot tops
 1 garlic clove, minced
 .5-1 jalapeno, with seeds and membranes removed for less heat if desired
 ½ tsp dried oregano
 ¼ tsp coarse sea salt
 ⅛ tsp fresh cracked pepper
for the crispy carrots...
 8 small tri-color carrots, scrubbed but not peeled (or 2-4 larger ones)
 2 tsp honey
 4 sprigs fresh thyme, de-stemmed
 1 tsp extra virgin olive oil
 ½ tsp coarse sea salt
for the greens...
 1 cup frozen or fresh shelled edamame
 3 cups kale, washed, de-stemmed, and shredded
 ¼ tsp extra virgin olive oil
 ¼ tsp coarse sea salt (or to taste)
 ½ tsp honey
for the pasta...
 4 oz (dry) pasta of choice – I typically use lentil, chickpea, or protein pasta made from a mix of legumes
 1 tsp table salt (for the pasta cooking water)
 6 cups water
Preparation
1

Combine all sauce ingredients into a small bowl, and set the bowl, covered, in the fridge for at least 20 minutes to allow the flavors to meld.

2

Then pre-heat the oven to 450 F, get out a baking dish large enough to hold your carrots in a single layer, and line it with parchment paper.

3

While the oven pre-heats, prep the carrots: cut the tops off and slice them into halves (or, if they are very large, into quarters) lengthwise . If you have very small carrots, leave them whole. Place the carrots in the baking dish and toss them with thyme, 1/4 teaspoon salt, and 1 teaspoon each of olive oil and honey. Place the tray in the oven for 30-50 minutes (depending on your oven) or until the carrots are tender and crispy.

4

When the carrots are nearly done (about 30 minutes), bring your pasta water and salt to a boil.

5

While you wait for the water to boil, wash, de-stem, and shred the kale and set it aside.

6

Then preheat a skillet over medium-high heat. When it is hot, add a few drops of light or medium olive oil and use a spatula to coat the pan evenly. Reduce the heat to medium-high. Add the edamame and allow it to become heated through–stirring as needed to prevent burning (a little charring is okay). Then add the kale and sautee about 1 minute until the kale is slightly wilted but not soggy. Sprinkle 1/4 teaspoon flakey salt over the veggies. Sometimes I also drizzle another 1/2 teaspoon of honey over the edamame and kale. But you do you.

7

Add the pasta to the boiling water, and cook to al-dente. Drain the water and toss the pasta together with the kale, edamame, and chimichurri sauce in the skillet. Taste, and adjust salt and herbs as needed.

8

Remove the carrots from the oven, sprinkle them with 1/4 teaspoon flakey salt, and drizzle them with another teaspoon of honey.

9

Plate the pasta and top with the crispy carrots. Garnish with a little extra sauce and a handful of extra parsley or carrot tops.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 609
% Daily Value *
Total Fat 21g33%
Potassium 1222mg35%
Total Carbohydrate 75g25%

Dietary Fiber 14g57%
Sugars 20g
Protein 34g68%
Vitamin A 2207%
Vitamin C 174%
Calcium 221%
Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.