Happy 2015! I hope that a new year means exciting new things for you so far! As we embark on a new year with new intentions, goals, and choices, why not start on the right foot? My very first recipe for 2015 is a healthy and delicious one: Kale Pesto with Squash Noodles. For today’s Sunday Supper, we happen to be sharing lightened up recipes…so there are sure to be many to inspire you!
Oh yes. The squash noodle obsession that I started in 2014 (ex – angel hair and zucchini noodles with fresh tomato sauce and zucchini noodles with basil vinaigrette) is definitely going to continue this year. And with so many people opting for resolutions to make healthier choices in the kitchen, today’s recipe is one I’m happy to place on the table. As for my health-related resolution: I am going to continue to make as many healthy and whole food recipes as possible, and make even more efforts to remove processed food from the kitchen (and maybe create some of those items homemade instead).
To start this recipe: kale pesto. At first it doesn’t sound like it would be as awesome as a basil pesto you’re accustomed to. But after I whipped up a batch and served it to Justin, he confirmed to me that he wouldn’t have known it was kale (and he is not someone who gets excited about kale, by the way). Another plus? It’s much more affordable to create a pesto with kale than with basil, and you can whip up a huge quantity to save for later use with ease. In fact, I made double of what I list for this recipe just because I wanted to save it – it’s been popped into ice cube trays and frozen for later use.
But you can’t just have the kale pesto alone. Tossing it with squash noodles and sauteeing for just a few minutes to warm everything through is all you need, and then you have a delicious side dish or main course (pop a fried or poached egg on top for a vegetarian version, or a grilled chicken breast for the meat eater in your life). You could also add some extra goodies to the mix: a few cherry tomatoes or some sundried tomatoes would be a welcome addition! Options: you have them.
And of course, one of the best parts is that this dish is a nice, healthy choice that is lighter than your average pasta dish. I honestly don’t even miss the pasta in this case; I could eat the entire bowl just by myself and be a happy camper. Plus, if you have someone who is reluctant to try kale, this could be a way to turn them into a believer.
So – did you make any healthy resolutions for 2015? What are your goals?
- 4 cups chopped kale
- ⅓ cup pecans
- 3 tablespoons basil
- ½ cup grated Parmesan cheese
- 3 cloves garlic
- Pinch of salt
- 3 ounces olive oil
- 4 medium squash (mix of zucchini and yellow)
- In a large skillet over medium heat, lightly toast the pecans for about 5 minutes, tossing gently halfway through. Remove from the heat and set aside.
- Add kale, basil, Parmesan cheese, garlic, salt, and pecans into a food processor. Pulse about 10-12 times until finely chopped.
- Slowly drizzle the olive oil into the processor as you continue to pulse, until incorporated. Yields about 1 cup of pesto.
- Use a spiralizing tool to create squash noodles. Meanwhile, heat a large, deep skillet over medium heat.
- Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).
- Serve with shaved Parmesan cheese (and any additional toppings desired): enjoy!
Make sure you check out all of the awesome lightened up recipes the Sunday Supper family is sharing today!
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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