Rainy fall days put me in the mood for pasta. While a traditional marinara sauce over pasta is always a home run, we like to mix it up a little. 

🍝 We use pasta like we use rice, farro, or quinoa; as a vehicle for our veggies. This particular pasta combines garlic, shallots, kale, artichoke hearts, and hearts of palm. We added a little olive oil, salt, pepper, and red pepper flakes. 

🧄 It was simple, easy, and most of all delicious

Ingredients

1 shallot, finely chopped

1/2 onion, finely chopped

2 large garlic cloves, minced

1 1/2 cups quartered artichoke hearts

1 cup hearts of palm, sliced

3/4 bunch of kale, cut into long, thin strips

Olive oil

2 tbsp balsamic vinegar

Salt & pepper

Red chili flake

Gluten free pasta, cooked according to package

1. Heat saute pan over medium heat. Once warm add a few drizzles of olive oil, onion, shallots, and garlic. Cook until onions begin to turn brown.

2. While onions are browning take hearts of palm and place them in a small bowl with balsamic vinegar and set aside.

3. Add artichokes and kale to saute pan and cook until kale turns bright green.

4. Add marinated hearts of palm and cook until warm.

5. Combine pasta with kale mixture and add salt, pepper, and red pepper flakes to taste.

6. Serve while hot.