Fettuccine de Couve

Fettuccine de Couve is a deliciously unique Brazilian dish featuring pasta made from kale, providing a healthy twist to traditional fettuccine. This vibrant and nutrient-rich meal is perfect for those following a Paleo diet, blending fresh ingredients and bold flavors.

Ingredients

• Kale - 200 grams
• Almond flour - 100 grams
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Preheat your oven to 180°C (350°F).
2. Remove the stems from the kale and finely chop the leaves. Blanch the kale in boiling water for 2 minutes, then transfer it to an ice bath to cool. Drain and squeeze out excess water.
3. In a mixing bowl, combine the blanched kale, almond flour, eggs, salt, and black pepper. Mix until well combined to form a dough.
4. Roll out the dough between two sheets of parchment paper until it reaches your desired thickness. Cut the rolled dough into fettuccine strips.
5. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they soften. Season with salt and pepper.
7. In a large pot of boiling salted water, cook the kale fettuccine for about 3-4 minutes until it floats to the surface. Drain and add to the skillet with the tomatoes.
8. Toss the fettuccine with the sautéed tomatoes and garlic until well combined. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 220 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K from the kale, supporting immune health and bone strength.
• High in protein and healthy fats from the eggs and almond flour, promoting muscle health.

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