Curtis Stone, home cooking, kale, pasta, spaghetti, What's For Dinner?
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new recipe: Curtis Stone’s spaghetti with kale

Being sick at home is not fun.. but a girl still has to eat right? I was browsing through Instagram and saw Curtis Stone’s recipe (from his new cookbook “What’s For Dinner? Delicious Recipes for a Busy Life”) for spaghetti with kale. It is such a simple recipe and once again, I had all the ingredients already so I gave it a try. I know I said I needed more ingredients with my pasta in my last post but sorry Martha Stewart, Curtis Stone changed my mind.. It didn’t need anything else. The dish is light & hearty with the cooked kale.. all the flavors blend well together. My suggestion: add a sprinkle of hot red pepper flakes to give it a kick. Home sick but with a happy belly ๐Ÿ™‚

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Spaghetti with Kale

โ€ข 1 lb. kale, well washed, tough stems removed, leaves thinly sliced
โ€ข 1 lb. spaghetti
โ€ข ยผ cup extra-virgin oil
โ€ข 6 garlic cloves, finely chopped
โ€ข 2 tbsp. grated lemon zest (from about 4 lemons)
โ€ข 2 tbsp. fresh lemon juice
โ€ข Kosher salt and coarsely ground black pepper
โ€ข 3 oz. Parmesan cheese, shaved or freshly grated

1. Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer it to a bowl.

2. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve ยฝ cup of the pasta cooking water. Drain the spaghetti.

3. Heat a large heavy skillet over medium heat. Add ยฝ cup of the oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest and season with salt and pepper. Add the spaghetti and the remaining ยผ cup oil and toss to coat. Stir in the lemon juice, followed by half of the cheese. Season again with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.

4. Divide the pasta among four pasta bowls, top with the remaining cheese, and serve.

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