The New Year is ahead of us, and many of us may have goals to eat better – perhaps make more homemade meals at home. Or, perhaps you have a vested interest in trying a CSA this New Year — after all, there are so many wonderful reasons to eat local and buy local, a CSA is a wonderful place to start.
I look forward to picking up produce every week at our local CSA – while many CSA groups require prepayment for the season up front, ours actually runs week to week – which I love!
This recipe for spinach and kale pasta is super simple to throw together – it’s full of flavor in the most simple way.
Grab a half of a head of shredded kale, and a few handfuls of spinach and throw in a skillet with a mixture of oil and butter, and a few cloves of diced garlic. Saute for a few minutes until the greens work their way down in size.
They will wilt considerably – you may even consider tossing in extra greens for added measure.
In a separate pot, break a pack of pasta in half, and toss in boiling water just until cooked. You certainly can add the pasta without breaking in half, but I personally love smaller noodles that are easier to wrap my fork around.
Once you drain the pasta, combine with the sauteed greens, and give it a good stir. Add a handful of fresh parmesan cheese and a few dashes of salt and you have yourself a healthy, meatless meal that’s perfect in a pinch! You can store leftovers in the fridge and take to work the next day for a healthy lunch that will save you money, too!
Don’t you love easy meals that can work double time AND save you money?
Me too!
An incredibly delicious meatless meal that is simple on ingredients but BIG on flavor!
Ingredients
- 1/2 bunch of kale, washed
- 2 C. fresh spinach
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/2 C. freshly grated parmesan cheese
- 1 package spaghetti pasta
- salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil; break your spaghetti pasta in half and cook in the water for 5-8 minutes or until soft. Drain and set aside.
- In a large skillet, add your oil and butter; remove the kale leaves from the steams and tear into smaller pieces. Add the kale and spinach to your skillet and saute on low/medium for a few minutes until wilted (about 5 minutes).
- Turn the stove off and add the drained pasta to your wilted greens and stir to combine. Season your pasta with salt and pepper and sprinkle on freshly grated parmesan just before serving.
- Refrigerate leftovers and consume within 3 days.
Notes
For variety, consider adding diced tomatoes, crumbled bacon, or even sun dried tomatoes. Can also add cooked, diced chicken or serve alongside steamed fish.
Adapted from Taste of Home
