It’s more than just a tongue twister. It’s a good, vegetarian meal that even a toddler will eat. If you don’t have capatavi at your disposal, any tubular pasta will work.
1 lb carrots, sliced into 1/4″ rounds
2 T butter
1 lb capatavi, or other tube-like pasta (ziti, etc.)
1 bunch kale, roughly chopped
1 T olive oil
1 small onion, finely diced
4-5 cloves garlic. minced
2 c vegetable broth, divided
1/4 c flour
8 oz sour cream
Salt and pepper to taste
In a small saucepan, cover the carrots with just enough water to submerge them. Add 2 T butter and a heavy pinch of salt. Bring the mixture to a low boil and boil until the carrots are tender but not falling apart. There should only be a small amount of cooking liquid left in the pot. With a potato masher, partially mash the carrots leaving plenty of chunks. Set aside.
Meanwhile, cook the capatavi according to package directions. In the last 2 minutes of cooking, add the kale and boil the entire mixture together until the pasta is al dente and the kale is tender without being mushy. Drain and set aside.
In a large skillet (or in the pasta pot while the pasta sits in the strainer in the sink) saute the onion and garlic in the oil until they are tender and fragrant. Add 1 1/2 c vegetable broth to the saute and bring to a simmer. In a small cup, combine the remaining 1/2 c broth with 1/4 c flour. Stir until the flour is completely incorporated. Add the flour mixture to the simmering broth and stir until the broth thickens into a saucy consistency. Remove from heat and add the pasta to the sauce. Add the carrots to the mixture along with the sour cream. Stir everything together, salt and pepper to taste.