Lemon Kale Fettuccine

Tonight was one of those throw together a quick dinner night, since I just got back from a whirlwind long weekend visiting my Grandparents in Dallas. I spent a lot of time cooking, eating and catching up with all my relatives and was also able to enjoy a big Patriots win on Saturday! Craig went grocery shopping yesterday and brought home some gorgeous homemade spinach fettuccine. So I was inspired to create this simple, 15 minute dish! Kale, lemon, toasted pine nuts and a bit of garlic combine to make a healthy, filling and super easy pasta. You could top this with chicken to make it a one pot meal or serve it on the side. I added some grated Parmesan and a sprinkle of red pepper flakes.

Recipe and photos after the jump

Ingredients:
1/4 cup pine nuts
2 tbsp extra virgin olive oil
2 tbsp minced garlic (approx 5-6 cloves)
juice of 1/2 lemon (approx 2 tbsp)
1 tbsp lemon zest
1/2 tsp red pepper flakes + more to taste
3 cups fresh kale, ribs removed, washed and cut into 1" ribbons
1lb fresh or dry fettuccine (I used spinach, but whole wheat or white is fine too)
optional: Parmesan cheese

Step by Step Instructions:


1. Preheat oven to 350

2. Spread pine nuts on a cookie sheet and bake for 5-8 minutes until toasted, keep an eye on these so they don't burn

3. Saute garlic in olive oil on medium heat, 2 minutes

4. Add kale, lemon juice, zest and red pepper flakes, toss to combine

5. Saute kale mixture for 5-7 minutes, until kale wilts

6. Toss with pine nuts

7. Cook pasta according to package directions

8. Toss kale with pasta and serve with Parmesan and a sprinkle of red pepper flakes