Bought Agnolotti pasta. Made by Helen

Since we have been spending more time at home, it’s important to have plenty of delicious, fun-creative, comfort, healthy and cheap dinner or lunch recipes on hand. So today, I am sharing one of my friend June Darville, a food blogger on Instagram; her orange sauce recipe to go with agnolotti pasta and kale that I found on sale. Her recipe is attached at the bottom.

Agnolotti is so versatile – you can use it with any type of sauce, herbs, meat, and vegetables you have at home. Google:”Kale is a green, leaf vegetable that is rich in nutrients. It contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures, perhaps Coronavirus.”

“Oranges are a healthy source of fiber, vitamin C, thiamine, folate, and antioxidants.” I am pleased that this agnolotti did go well with orange sauce and kale. Serve it with white wine. Cosy up and beat winter day with healthy kale and orange sauce. I have also got a healthy fun-creative dessert. Be on the lookout if you like to know what it is. Enjoy!!!!

Ingredients

Bought agnolotti pasta frozen, cook as per instruction on package use 6 only
2 kale stalks, stem removes, chopped leaves
1/2 orange zest
1/2 orange juice
1 red onion
1 small garlic clove
1/4 cup (60 ml) brandy
1 tbs white wine vinegar
1/2 cup (120 ml) water
olive oil
pepper
salt

Method

Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.

Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.

Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.

Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.

Note: You can make with any vegetables or meat you have at home. You may put more agnolotti if you want to. It’s a small portion meal. For I am keep my stomach space for my healthy fun-creative dessert. That is so delicious I could eat 2 serves at one go.

The recipe for the healthy fun-creative dessert: https://helenscchin.com/2020/07/25/basil-broccoli-and-cauliflower-creamy-panna-cotta-with-basil-jelly-broccoli-and-cauliflower/

https://www.junedarville.com/orange-sauce-recipe.html

#helenscchinrecipes
#mainmeals
#pastalovers
#foodiesplus

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