Monday, April 29, 2013

Meatless Monday: Simple Lemon Spaghetti with Kale and Spinach

I have a lot of greens coming out of the garden this time of year.  I'm always looking for new and exciting recipes to try them out in.  This recipe is a tried and true with a twist.  I love making lemon spaghetti.  Usually I use fresh herbs such as basil and parsley to kick it up.  However since those aren't in season, I decided to use some kale and spinach sauteed in garlic and olive oil for a nice twist.  The result was delicious perfection!    

Simple Lemon Spaghetti with Kale and Spinach
Serves: 4-6

1 lb. spaghetti
2/3 c. extra virgin olive oil
1/2 - 3/4 c. freshly squeezed lemon juice (about 3 lemons)
2/3 c. grated Parmesan cheese (plus more for garnish)
salt and pepper
2 Tbsp. grated lemon zest
2 cloves garlic, minced
extra virgin olive oil (for sauteing)
1/2 bunch kale, stems removed and chopped into 1/2 inch ribbons
1/2 bunch spinach, torn into small pieces

1) Bring a large pot of water to a boil.  Add salt and drop pasta in the boiling water.  Cook, stirring occasionally, until the pasta is tender but still firm (about 9 minutes).

2) While the pasta cooks, whisk olive oil, lemon juice and 2/3 c. Parmesan cheese in a medium bowl.  Set aside. 
3) Saute the garlic in some olive oil over medium-high heat in a large skillet.  Add kale and spinach and saute until greens are wilted.  
4) Once the pasta is cooked, drain it.  Reserve about 1 cup of the pasta cooking water.  Add the pasta to the cooked greens.  Add the lemon and olive oil sauce and toss well.  Add about 1/4 c. of pasta cooking water at a time as needed to moisten.  Season with salt and pepper.  When ready to serve, garnish with more Parmesan cheese and lemon zest.