One day I will be able to spell vegetable without spell check! Here’s a helpful hit for those of you with this problem. It doesn’t have and I in it! Anyway I am calling this Hungarian simply because it has smoked paprika in it. Not because I actually know how to cook Hungarian food. I was going for tasty and easy not authenticity. It’s probably more Italian style cooking… except in a wok with Hungarian spices.
Here’s the important part. This is another one of those super easy recipes that can easily be adjusted to fit your family’s taste. I make variations of this once or twice a week. Uli usually picks around and eat what she feels like any given day… I just keep putting it all in front of her so she has new things to try. Some days she’ll gobble up what she rejected the day before.
You will need:
- Pasta (I used spinach linguini)
- Kale (or swiss chard)
- Zucchini
- cherry tomatoes
- diced onions
- smoked paprika, salt, pepper
- olive oil
- Lemon juice
- parmesan cheese (leave it out or use breadcrumbs if your making a vegan version)
What to do:
- Start pasta (if your someone who times you cooking, you’ll be cooking it until it’s al dente. Use package instructions to do this.)
- Cut up your veggies. Keep the kale and onions separate.
- Heat up your wok to medium/low heat. (You can use any large pan. Woks are just easier to clean.)
- Add some olive oil and onions first
- Then salt and pepper
- Pay attention to your pasta and drain it when it’s al dente. Or still a bit firm.
- When your onion’s translucent add paprika. (Enough to coat your onions)
- Add your veggies and cook to your liking
- Add the greens and pasta just before it’s done
- Toss until the greens are wilted add a bit of your pasta water if it looks dry. (This will depend on what vegetables you use)
- Squeeze some lemon juice and add parmesan cheese just before serving.
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