1 batch of All purpose garlic sauce
2 tsp Chilli pepper flakes
Zest and juice 1 one lemon
A splash of white wine *
Approx 3 c. Kale (and/or) Spinach Chiffonade
1pkg cherry tomatoes halved
Fistful of spaghetti
1 Make up the garlic sauce with the addition of the lemon zest the extra lemon juice and the chilli flakes
2 Boil the pasta how you do
3 Sauté kale/spinach with white wine in a sauce pan for a couple minutes
4 Pour the sauce into the pan on med heat; remove when it begins bubbling.
5 Add the cooked and strained spaghetti to sauce pan; mix it up & top with cherry tomatoes
Serve with Faux-parmesan
* optional
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