Pepper And Kale Linguine
Ingredients of Pepper And Kale Linguine
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Whole-wheat linguine 10 oz. 285 g Chopped kale leaves, lightly packed 6 cups 1.5 mL Olive oil 1 tsp. 5 mL Thinly sliced onion 1 cup 250 mL Garlic cloves,minced 2 2 Thinly sliced red pepper 2 cups 500 mL Thinly sliced yellow pepper 2 cups 500 mL Orange juice 1/2 cup 125 mL Rice vinegar 2 tbsp. 30 mL Soy sauce 2 tbsp. 30 mL Ground ginger 1 tsp. 5 mL Pepper 1/4 tsp. 1 mL Water 1 tbsp. 15 mL Cornstarch 1 tbsp. 15 mLHow to Pepper And Kale Linguine
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 7 minutes, stirring occasionally. Add kale. Stir. Cook, uncovered, for about 3 minutes until pasta is tender but firm and kale is tender. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and kale to same pot. Cover to keep warm.
Heat olive oil in large frying pan on medium. Add onion and garlic. Cook for 5 to 10 minutes, stirring often, until onion is softened.
Add next 7 ingredients and reserved cooking water. Stir. Bring to a boil. Cook for about 3 minutes, stirring occasionally, until pepper are tender-crisp.
Stir water into cornstarch in small cup. Add to pan. Heat and stir for 1 to 2 minutes until boiling and slightly thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L).
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