Angel Hair with Kale

Eating healthy can be a serious drag when you're looking for something flavorful and filling. In my quest for a tasty meal that wouldn't leave me feeling guilty, I came across kale. I first used this leafy green when I made a copycat version of Olive Garden's Zuppa Toscana, and I fell in love with the stuff; kale has a very distinct and sharp flavor that really compliments spicy foods and herbs like parsley.

In this recipe, the kale goes well with a very light olive-oil-based sauce but doesn't overwhelm any of the other flavors or the pasta. If you're looking for a new way to do pasta, I highly recommend you try this on for size!

Angel Hair with Kale

Ingredients (Serves 2):

Angel Hair Pasta (Enough for 2 people, so about 1/4 of a package)

1-2 Cups Kale, chopped and washed (Use more or less to fit your personal tastes.)

1/4 Cup Extra-Virgin Olive Oil or Light Olive Oil*

1/2 -1 Tablespoon Lemon Juice (This, also, really depends on personal preference.)

2 Teaspoons Garlic Powder or Minced Garlic 

2 Teaspoons Basil

3 Teaspoons Parsley 

1 Teaspoon Red Pepper Flakes (Optional; if you like a little kick!)

Salt to Taste

Freshly Grated Parmesan Cheese (Optional, but Highly Recommended) 

*I actually like to use less than 1/4 cup of the olive; with this light sauce, I find that the oil can be a bit overwhelming, and it just covers everything! I recommend starting with a lot less and adding as you see fit.

**These measurements will give you a nice, balanced sauce, but you should play with different amounts. For example, I love parsley, so I put tons of it in the sauce and on top of the pasta once it's finished, too. 

1. In boiling water with olive oil and salt, cook pasta and kale together. Since angel hair cooks pretty fast, you don't have to worry about overcooking the kale. If you use a heavier pasta, though, let the noodles cook for a minute or two before adding your kale.

2. Heat a large pan over medium heat, and add the olive oil. Allow the oil to heat up, then add lemon juice. Stir lightly, then add remaining ingredients except the Parmesan cheese. Stir, and reduce the heat slightly. I like to add a little bit of cheese hear to get it melty, but you have to watch it very carefully and stir frequently.

3. Once the pasta and kale is cooked, drain and add both directly to the pan. Stir to completely cover your pasta in the sauce. Taste, and add ingredients as needed. 

4. Serve directly from the pan with freshly grated Parmesan sprinkled on top. Viola! 

<3 Katie

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