I love a good pasta and there’s something about a nice lemon-y version that’s so perfect for the summer.
This pasta dish is light and refreshing enough that it’s a perfect warm weather meal — thanks to the veggies, it’s a colorful, healthy dish as well. Of course, lots of cheese and some pine nuts make it really satisfying as well. It comes together easily and in a short amount of time – give this a try for a quick weeknight meal! I use brown rice pasta to make it a bit healthier, but I imagine any pasta would work beautifully.
-A package of brown rice spaghetti (I like the Trader Joe’s brand brown rice pasta.)
-Two tablespoons of olive oil
-One 10 ounce packet of grape tomatoes, chopped in half
-Half of a bunch of kale
-3 cloves of garlic, minced.
-1/2 cup of pine nuts
-Red pepper flakes (optional)
-One cup of grated parmesan cheese
-Salt and pepper to taste
-Bring pasta to a boil in salted water, drain and rinse with cold water (be sure to stir well – the brown rice pasta can get sticky!)
-Heat your olive oil over medium heat. Add garlic and red pepper flakes and cook for a minute
-Add the kale, cook for five minutes
-Zest a bit of lemon (to taste, I tested about half of my lemon) into your cooked kale
-Add cooked kale to the pot you used for your pasta and return pasta to the pot as well
-Throw in your grape tomatoes and cheese, let it all cook together for about two minutes
-Add pine nuts and the juice of one lemon
-Add salt and pepper if needed (you might not – the cheese adds a nice salty flavor)
-Serve with a bit more parmesan cheese to garnish (optional.)
And that’s it! Such a lovely, colorful and nutritious meal. I ate it for dinner two nights in a row!