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Spring is in the air and we're taking a pass on our low carb (New Years Resolution) diet for this refreshingly light spring time pasta. Cold hardy spring greens like kale (spinach or swiss chard) are a great addition to this recipe. Served hot or chill it in the frig for a tasty cold pasta salad. This is a versatile pasta dish perfect for a light spring time dinner or side.
INGREDIENTS
1 lb. - cherry or grape tomatoes, halved
1/4 cup + 2 T - olive oil, divided
2 T - honey (of course WBCo. honey is the best!)
4 tsp. - salt, divided
ground pepper, to taste
1 lb. - spaghetti (YES you can sub for whole wheat, gluten free, whatever works for you)
2 cloves - garlic, minced
1 bunch - kale, washed and stems removed
zest and juice of 2 lemons
1/2 cup - grated parmesan, + extra for serving
1/4 cup - walnuts, toasted and chopped
salt and pepper, to taste
DIRECTIONS
Preheat oven to 400°F.
Toss the tomatoes with 2 T of the olive oil and the honey and sprinkle with 1 tsp. of the salt and freshly ground pepper. Roast for approx. 10 minutes until the tomatoes soften and begin to caramelize.
While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook for approx. 10 minutes to al dente.
Remove the tomatoes from the oven and quickly toss with the garlic.
Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste.
Serve immediately with the walnuts and additional parmesan.
TIP
You can use spinach or even swiss chard instead of kale if you like and sub any pasta shape you like for the spaghetti. Nut Allergy? Toss the nuts! Need protein? A grilled chicken breast is a great addition to this pasta!