This spaghetti kale recipe I made last week has become one of my favorite comfort foods. I love that it’s easy, healthy, and hits the spot!
The changes I make to this recipe are basically that I use multi-grain pasta or quinoa pasta (I discovered quinoa pasta last Spring and tried it. While it’s definitely not the same as regular pasta I like it enough to use it).
Also, I use chopped frozen kale because it makes it that much faster to prepare and cuts down on the prep work of course. Plus, you don’t lose anything in the taste department by using frozen kale. (PS I keep a bag of the chopped frozen kale in my freezer just for this recipe). Oh, and recently I’ve been lazy and have been buying the pre-peeled garlic. Don’t judge. Ha! Here’s a quick pic of the ingredients I used.
Full disclosure, my husband isn’t a fan of the quinoa pasta so I made him the regular whole grain pasta at the same time. It did make for an extra dish to clean up later but it didn’t really bother me. Also, my kids have not eaten this pasta recipe before. However, my older daughter likes kale chips so I’m hoping to get her to try it soon. Your kids may be willing to try it if they are open to eating kale and like spaghetti, cheese and garlic. 🙂 Here are pics of the steps to show how simple it is to make.
- Cook pasta according to the directions on the box (no pic)
2. When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the (fr0zen) kale, red pepper flakes to taste, and season with salt & pepper. Cook and stir for 3 or 4 minutes (a few minutes longer when dealing with frozen kale), until the kale starts to get a bit crisp.
3. Add the garlic and cook, stirring, for another minute.
4. Add drained pasta, lemon juice, and Parmesan cheese, and stir to combine. Serve immediately.