Spaghetti with Almonds and Kale

Now that Christmas is over, it is time to get back to talking about real food, not just yummy desserts!

After spending two fantastic weeks with my parents, it was time to get back to reality of alarm clocks and where the cooking and laundry is completed by yours truly.  I decided to make pasta last night, and with a little inspiration from my trusty sidekick, Pinterest, I whipped up a healthy vegetarian dish filled with great nutrients which for many were in short supply during the holidays.

Ingredients

5 oz dried pasta

1/2 bunch of kale, chopped

2 carrots, chopped

2 sticks celery, chopped

1/4 cup almonds

1/4 onion, finely chopped

1/4 bell pepper, chopped

1 clove garlic, smashed

3-4 tbsp extra virgin olive oil (EVOO)

Directions

1. Cook pasta in salted water until al dente.

2. Approximately 10 minutes before pasta is due to be ready, heat EVOO in large saucepan.  Once hot, add carrots, celery, onion, bell pepper, and garlic.  Continually stir to prevent burning until ingredients are soft.

3. Add kale to saucepan and cook for approximately 5 minutes until tender.

4. Drain pasta, keeping 1/2 cup of the pasta water.  Add pasta, almonds, and pasta water to the vegetables.  Stir and cover saucepan and allow to cook on low for 5-7 minutes.

5. Serve warm with pepper and a sprinkle of cheese to taste.

(Recipe adapted from dinnerdujour.org)

Serves 2 people

TIPS

- Be sure to wash all vegetables before chopping them.  Discard tough stems of kale and wash  thoroughly in a colander under warm water.  
- For a little spice to this dish, add Louisiana hot sauce!

Bon appétit!