Spaghetti with kale and lemon by Bev Weidner

What it took for 4:
* 1 pound thin spaghetti
* 2 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 1 pinch crushed red pepper flakes
* 1 (4 oz) tub of baby kale leaves (or 1 bunch, roughly chopped)
* 2 Tbs. sunflower seeds
* 2 Tbs. lemon zest
* 2 Tbs. fresh lemon juice
* 1/2 cup freshly grated parmesan cheese, plus a ton more for garnish
* coarse salt and freshly ground pepper

Recipe and instructions from Bev Weidner
More details and pictures about this recipe on bevcooks.com
 

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