Spaghetti & Kale with Egg & Garlic



Comfort food alert! Can you say pasta?

I made this pasta last week for lunch, in between classes, business planning, and cooking dinner for my “team” (a.k.a. Bruce Almighty & the teenager) and it was dreamy good! Regardless of all of the wonderful activity I always take time to sit down and have a peaceful, homemade (whenever possible) nourishing meal midday. And actually, I’m not really a pasta girl, but this was super quick, easy, and so good.

This dish is light but filling and perfect for lunch or dinner on a cozy winter day or evening. Enjoy!

1 package whole wheat spaghetti (cooked according to directions)

1 bunch baby kale

1-2 farm fresh eggs, beaten

2-3 cloves garlic, sliced thinly

Dried Cranberries (optional)

Extra Virgin Olive Oil

Kosher/Sea Salt

Pepper OR chili pepper flakes

Cook spaghetti according to package directions. Heat pan, add oil and sauté garlic and kale. Drain pasta, saving a bit of boiling water, and place back in pot (Do not rinse!). Quickly add beaten eggs and a bit more olive oil and toss. Add sautéed garlic and kale. Season with salt & pepper. Add a few dried cranberries (optional) and bit more olive oil to top. Serve and enjoy!

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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