After the farm delivery, I knew I needed to get cooking. I had kale. A lot of kale. And asparagus. What to do with it?
I decided to add it to pasta! I paired the veggies with a light cream sauce, and it was delicious!
Fettuccine with Asparagus, Kale and Mushrooms
1-2 T. Olive oil
1 med. onion (I used Vidalia sweet onion) chopped
2 cloves garlic, minced
1 T. Flour
1/3 c. Low sodium chicken broth
1 c. Skim milk ( I added a splash of half and half for creaminess)
Fresh parsley
Fresh ground salt and pepper
1/3 cup pasta water
1-2 c. chopped kale
Asparagus, cut in pieces ( I roasted mine first in the oven to soften)
1 sm. Can mushroom slices, drained
1 c. Skim mozzarella
1 c. Freshly grated parmesan
While pasta is boiling, sauté onion, garlic in olive oil. Whisk together flour and chicken broth and add to pan. Add milk, herbs, seasoning, and veggies. Add pasta water, and cook until sauce thickens. If need be, add more chicken broth. Toss drained pasta with sauce and veggies and serve with extra grated parmesan.
And did I mention all of those salad greens? This was a simple salad with red lettuce and Bibb lettuce, tomatoes and red onion, feta and this amazing special buy Aldi dressing that they only sell this time of year. Wah! I love it! I bought four bottles and we have already gone through two !
A nice farm fresh meal served Al fresco!
Aren't you loving your CSA?!?! THANK YOU for the meal ideas and recipe!! Our farmer's market has loads of asparagus and spinach and a smattering of kale - you just gave me dinner for Thursday night lol. Rhubarb is plentiful, too, but my mom's neighbor lets us pick his since he doesn't like it. My oldest girl is coming home today and I'm about to make her strawberry-rhubarb crumble bars (and yes, the strawberries are also from the farmer's market - can you tell I just love that place heehee).
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