when you just don't want to cook meat...
Yesterday it snowed here. And not just a couple small snowflakes...it snowed so much that my school shut down at noon (which almost never happens). So, I spent the day inside cooking and cleaning and snuggling on the couch with Karma (who in three hours didn't move once...she's such a lazy kitty I tell ya).
When I thought of what to make for dinner I just didn't want a heavy, full meal. I think stems from the fact that a. I wasn't about to go outside and be with the three other people at the grocery store and b. I am not in the winter mood anymore. My tastebuds are craving light, spring meals. I know I mentioned that I wanted to put more vegetarian meals in our weekly routine, and we love cooking meals like this. Simple, full of veggies, and great leftovers.
Whole Grain Spaghetti with Garlicky Kale and Tomatoes
(from Real Simple February 2011 p.113)
get these ingredients together:
*6 oz. whole-grain spaghetti
*2 T. olive oil
*medium red onion, thinly sliced
*2 cloves garlic, chopped
*kosher salt + pepper
*bunch of kale, thick stems removed, leaves torn in bite-size pieces
*2 pints of grape tomatoes, halved
*1/3 c. chopped roasted almonds
*1/4 c. pecorino (and more for serving)
then do these steps:
01. Cook the pasta according to the package directions. Reserve 1/4 c. of the cooking water, drain the pasta, and return it to the pot.
02. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 min. Add the kale and cook, tossing frequently, until tender, 2 to 3 min. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 min. more.
03. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional cheese.
3 steps.... That's it. Enjoy :)