Hey folks, I've been crazy busy and then came down with the flu, so sorry for being MIA. But I will post some great Thanksgiving recipes in the next few days. In the meanwhile, here is what I had for dinner tonight: a simple pasta dish with sauteed kale, minced kalamata olives, garlic and rosemary. It took no time, and tasted damn good. Enjoy!
Ingredients
- 1 package of Tinkyada gluten free spaghetti (or your favorite brand.)
- 1 head of green kale
- 6 cloves of garlic
- 1 cup of kalamata olives (or try sundried olives, or your favorite salty olive!)
- 6 or so sprigs of rosemary
- 1 huge lemon
- Salt, pepper, and olive oil
Directions
- Boil the pasta following directions on the package; drain well.
- Meanwhile, wash and de-stem the kale, and cut into small pieces.
- Mince the garlic, olives, and rosemary.
- In a pan, saute the garlic and rosemary in olive oil.
- Before the garlic browns, add the olives and kale.
- Sautee until kale is bright green, turn off the heat.
- Throw the spaghetti into the pan and mix well.
- Sprinkle with lemon juice, salt, and pepper and enjoy!
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