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
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!