Zucchini Fettuccine with Kale

fullproofliving.com
serves 4
Ingredients
​For the Zucchini Fettuccine:

• 4 medium size zucchini, washed and peeled like fettuccini noodles
• 1 teaspoon salt
• 1 bunch (4-5 leaves) kale, washed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 small yellow pepper, seeded and chopped
• 2 cloves garlic, minced
• 3 scallions, chopped (both white and green parts)
• Handfull of walnuts
• 2 tablespoon hemp seeds (optional)

For the dressing:

• 2 tablespoons vegenaise or mayonaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon sea salt
• Pinch of black pepper

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Preparation

1. Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
2. In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
3. Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
4. Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
5. Add the chopped kale, scallions, and walnuts in the mixing bowl.
6. To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.
7. Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
8. If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
9. Serve immediately.

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