Lemon Ricotta Mushroom and Kale Pasta

So listen. This is delicious. But I have to say the pictures are a little lacking.

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Since we are being real, can I also say that I used to be way more witty than I am now? I guess because I used to read food blogs all the time, I was inspired by other bloggers’ wittiness. Maybe in 2015 I can gain my wittiness back and spare some time between studying for Medical Nutrition Therapy and Vitamins & Minerals to read some blogs.

I got a new camera for Christmas, a Canon Rebel, so I am hoping to really take this blog to the next level and blog at least once a week. Oh. And I have something to tell you. Don’t freak out. Seriously. Don’t. Um… I am doing a 30- {or 31-day since there are 31 days in January} -day challenge this January with no gluten and no dairy. I KNOW I know. You probably think it’s some ‘get fit quick’ or ‘new year’s resolution’ thing but I have been struggling with stomach issues for over a year. Actually, a year and a half. All I will say is DON’T TAKE NAPROXEN LONG-TERM. It is the second leading cause of gastric ulcers. Apparently. Thanks, neurologist, for letting me know before I was on it for 2+ months. Hence, gastric ulcer. THE POINT is that I had an ulcer but also have a lot of other problems and I am fed up. I am ready to see if it’s related to dairy or gluten. I don’t have celiac, confirmed by 3 tests, but I could maybe have a slight sensitivity? And did you know you can have symptoms ranging from 30 minutes to THREE DAYS after eating gluten? How the heck are you supposed to know if it’s from gluten?? 

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Okay. I’m officially rambling. I apologize. That was probably way too much information and medical talk for your liking, but the point is no gluten and no dairy for 31 days. Today is day four and I’m doing fine. Staring at this pasta complicates things because now I want the most massive bowl of it ever but I will stay strong. Only… 27 more days. Casual.

So this is delicious. I had to post it for you. I know it’s during my gluten-free, dairy-free January, but I couldn’t keep this recipe from you. And you feel a little better about the ricotta and parmesan because of the mushrooms and kale. Also, random fact about myself, my favorite type of pasta is wagon wheel. If you’ve never had it, find it. Now. Do it. It’s so good.

Lemon Ricotta Mushroom and Kale Pasta Bake
From Oh My Veggies

1 tsp olive oil
6oz pasta (I used wagon wheel)
1 tbsp unsalted butter
1 small yellow onion, diced
2 garlic cloves, minced
8oz portobello mushrooms, sliced
1 bunch kale, stem removed and leaves roughly torn
1 15-oz container fat-free ricotta
Zest of 1 lemon
1/4 c + 2 tbsp parmesan cheese

1. Cook pasta according to directions minus a couple minutes, so that it is al dente.
2. Drizzle oil in saucepan over medium-low heat. Add minced garlic and allow garlic to infuse into oil. Then add onions and mushrooms and cook, over medium heat, until the onions are translucent.
3. Finally, add the torn kale so that it wilts slightly.
4. Drain the pasta, then add the vegetables to the pot with the pasta in it.
5. Add the ricotta, lemon zest, and parmesan cheese to the pot and stir until combined. It will be thick but keep stirring!
6. Transfer pasta mixture to a greased 8×8 dish and bake for 30 minutes on 350 degrees F.

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