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Description
Meatless take on the pasta-based version of paella from Valencia. For protein you could fry up some tofu coated in cornstarch or cook off some chicken before beginning the dish and add it at the end or add shrimp and fish along with the water and broth for the final cooking phase.
Ingredients
US|METRIC
6 SERVINGS
- 5 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium, diced)
- 2 cups cherry tomatoes (fresh, quartered, you can use canned diced tomatoes)
- 3 cloves garlic (minced)
- 2 pinches red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. ground pepper (fresh)
- 1 Tbsp. smoked paprika
- 6 cups kale (fresh, stemmed and chopped rough or stemmed baby spinach)
- 1 lb. thin spaghetti (package of, or angel hair pasta broken into 1-2 inch pieces)
- 2 cups vegetable broth (I used unsalted and you can use chicken or fish stock if you're not a vegetarian)
- water
- 1 pinch saffron threads
- manchego (optional)
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Directions
- Heat 3 tablespoons of the extra virgin olive oil in a large skillet/saute pan over medium heat. If you are doing tofu or chicken, cook that before this step.
- Working in batches, saute the pasta in the olive oil until golden and crispy. It doesn't take long so keep an eye on it so that you don't burn it.
- Once all the pasta is toasted, set it aside and add the remaining 2 tablespoons of olive oil to the pan. You can use less if you like. Saute the onion and garlic until aromatic, approximately 3-4 minutes.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium810mg34% |
| Potassium550mg16% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A140% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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