Last month I picked up a new cookbook, Healthy in a Hurry, from William Sonoma. A new year, a new resolution to get fit and eat healthy meant I needed some new recipes. Not only is this cookbook filled with over 100 recipes that are quick and easy, but it gives you great tips and nutritional facts about each dish. The very beginning of the book show’s you how to create a week’s worth of balanced meals, keys to successful shopping, and a guide to superfoods. Did I mention the photography? The first time I flipped through the cookbook I didn’t see a recipe I wouldn’t love (or be willing to try).
One of the first recipes I decided to try was the pasta dish on the cover. I am a huge pasta lover (who isn’t?), but I don’t think eating spaghetti and meatballs every day would be the best. When I first read through the recipe, Spaghetti with Garlicky Greens, I wasn’t too sure about adding the kale to the dish. Kale just doesn’t even sound like it would be good…kinda like brussels sprouts. Although several “healthy” dishes aren’t always that good. I guess that’s why Paula Dean used so much butter…it makes everything good, even if it’s healthy.
When I went to the grocery store the kale was completely sold out. Maybe it was a sign I should just substitute the kale for broccoli or something else. Surprisingly, I am so happy I did not use another green because this was one of the best pasta dishes I’ve ever had!
Tip: When you are buying kale or any other leafy green try to buy organic as they tend to have less pesticides.
Ingredients:
- whole wheat spaghetti, 12oz
- kale, 1 bunch
- olive oil, 4 tbsp
- garlic, 4 cloves minced
- red pepper flakes, 1/4 tsp
- Parmesan cheese, 1/4 cup
- salt, 1/4 tsp
- lemon, 1/2
Rinse the kale and dry with paper towels. Tear leaves from the ribs and stems then roughly chop. Bring large pot of lightly salted water to a boil for the pasta. Add pasta and cook according to package directions. In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add garlic and red pepper flakes stirring constantly until garlic is fragrant but not browned, about 1 minute. Add kale and stir to coat. Cook until greens are tender, about 5 minutes. If needed, add a few spoonfuls of pasta water to greens to prevent sticking. Mix the remaining 2 tablespoons of olive oil with lemon juice and salt. Add pasta to skillet with the cooked greens then pour the olive oil and lemon mixture over the pasta. Add cheese last and stir.
