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Garlic Capellini with Asparagus and Kale

Contains: Wheat

Serves 6


1/2 lb. dried capellini (PURE Pantry Pick: Barilla)

1 bunch of kale

2 bunches of asparagus

1 jar of sun dried tomatoes, oil drained.

2 tbsp. dairy free butter (PURE Pantry Pick: Earth’s Balance Soy Free Buttery Spread)

1 clove of garlic, minced.

2 tbsp. extra virgin olive oil

Dairy free crumbled feta (PURE Pantry Pick: Follow Your Heart Crumbled Feta) (optional)

Lemon rasps


・Preheat the oven to 400º F.

・Prepare two sheet pans lined with parchment paper.

Charred Asparagus:

・Wash and snap off the asparagus ends.

・Arrange on a sheet pan and toss with olive oil.

・Add salt and pepper, if desired.

・Roast in the oven, on the lowest rack, for 20-25 minutes, or until lightly charred.

・Toss halfway through.

・Remove from the oven and set aside.

Charred Kale:

・Wash the kale and remove the stems and tear leaves into small pieces.

・Place kale on the sheet pan.

・Toss with 1 tbsp. of the olive oil and salt and pepper to your liking.

・Bake for 15 minutes or until crispy.

・Remove from the oven and set aside.

・In a small pan melt the 2 tbsp. Dairy free butter.

・Add minced garlic and cook for 1 minute.

・Remove from heat promptly and set aside.

・Boil water for pasta in a large stockpot.

・When boiling rapidly, add pasta and cook according to package instructions.

・When pasta is done, drain and place back into the pot off the heat.

・Cover to keep warm.

・Add melted butter to the pasta and toss to coat.

・Set aside.

For serving:

In large individual pasta bowls, add the pasta and top with kale, asparagus, sun-dried tomatoes, and feta. With a citrus curler, top with lemon curls.

© 2023 PURE Allergy Life LLC

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