Sometimes my best recipes come out purely out of an effort to use up the contents of my fridge. I was in the mood for something quick and healthy, yet comforting and delicious all at the same time.
I had some veggies I wanted to use up before leaving for the weekend so I just began roasting and blending and the result was super tasty (all the while I got to feel like a mad scientist in the kitchen)!
This recipe creates a great stand alone dip for veggies or crackers, but combined with some gluten free pasta, it makes a creamy and nutritious sauce. I chose to serve mine topped with smoked salmon for extra protein and a salty bite. It is perfect for a filling and simple Sunday night dinner or for any night of the week.
1 large zucchini
½ of a small onion
2 small cloves of garlic
3 cups kale
⅓ cup plain nonfat Greek yogurt
Olive oil (spray)
Salt and pepper to taste
Pasta of choice- I chose TJ’s Organic Brown Rice & Quinoa Fusilli Pasta
Optional: smoked salmon
Preheat your oven to 400F. Slice zucchini into ¼ inch strips and cut your half onion into chunks.
Peel the cloves of garlic.
Grease a baking sheet with olive oil. Place zucchini and onion onto the baking sheet and either spray or drizzle additional olive oil. At this time you may also place the garlic on the baking sheet for a roasted garlic flavor.
Place baking sheet into the oven for 15-20 minutes until veggies are lightly browned.
Meanwhile, steam 3 cups of kale.
Place kale, Greek yogurt, zucchini, onion and either roasted (or not roasted) garlic cloves in the blender. Add salt and pepper to taste.
Blend until fairly smooth but leaving some small vegetable chunks.
To make the pasta dish, simply use your pasta of choice and prepare according to package instructions. Once finished, reserve about ¼ cup of pasta water.
Strain pasta and pour into a large bowl. Add in your desired amount of sauce and slowly pour in pasta water while stirring until desired consistency is achieved.
Optionally, top with smoked salmon.
Great served with my vegan garlic cauli mash!