Creamy Lemon & Thyme Pasta (with or without Kale)

This is one of the easiest pasta dishes I have ever made. It takes less than 20 minutes to make from start to finish. I think it can be served alone as a main course, or you can serve it as a side with meat. The first time I made it I added some kale greens and this is a great idea if you want to get your healthy greens in! This meal is great for weeknights because it is so quick and easy, and it also makes enough to have for leftovers. Another bonus of this creamy lemon and thyme pasta is that all you need to make it is one large pot! The pasta cooks with the sauce, which makes it extra yummy and flavorful. Enjoy!

Recipe for Creamy Lemon & Thyme Pasta

INGREDIENTS:
4 Tbsp. of dried onion flakes
3 garlic cloves, pressed
1/4 tsp. of crushed red pepper flakes
1 tsp. of dried thyme
1/2 tsp. of freshly ground black pepper
1 1/8 tsp. of kosher salt
3 tsp. of lemon zest (use a microplane to zest)
2 1/2 Tbsp. of extra-virgin olive oil
1/2 cup of white cooking wine
1 12-ounce can of evaporated milk
4 cups of water
1 pound of penne pasta
3/4 cup of freshly grated Parmesan cheese
1 Tbsp. of freshly squeezed lemon juice
1/3 cup of heavy cream
2 - 3 cups of chopped kale greens (optional)

DIRECTIONS:
In a large pot, combine the onion flakes, garlic, red pepper flakes, thyme, black pepper, salt, lemon zest, olive oil, cooking wine, evaporated milk, water, and penne pasta. Set the pot over medium-high heat and bring to a boil. Stir the pasta often (about every minute) and boil until the pasta noodles are al dente and almost all the liquid from the sauce has been absorbed (about 10 - 12 minutes).

Remove the pot from heat. Stir in the Parmesan cheese, lemon juice, heavy cream, and greens (if using). Let the pasta rest for 5 minutes then stir again and divide amongst serving dishes. Top each dish with freshly ground black pepper and Parmesan cheese, if desired.

Makes 6 - 8 servings. 

Recipe Adapted from: Pink Parsley

Zuppa Toscana

Recipe for Zuppa Toscana

INGREDIENTS:

Please visit my new website, Make It and Bake It with Beth, for the Zuppa Toscana recipe.

Massaged Kale Salad

Have you ever tried kale? If not, you are missing out. Before I had tasted kale, I was under the impression that it was a boring and green leafy vegetable that was very bland in taste. Boy was I wrong! Kale is tasty & it can be used in many different dishes. Since discovering the many wonders of kale about a year ago, I have made pastas with kale, kale smoothies, soups with kale, and kale salads! I love the stuff.
If you don't know much about kale, you should know that kale is a super food. It is great for protecting your health and preventing cancer, because it has cancer-fighting compounds and it is full of vitamins and minerals. Kale can be found in most grocery stores. I like to buy kale in packaged bags in which the kale has already been cut and washed, especially if I will be serving it raw.
I have made this massaged kale salad several times. It is pictured here with red grapes, toasted almonds, and Parmesan cheese. I have also made the salad with caramelized onions, toasted almonds, and Parmesan. Mango, toasted pumpkin seeds, and coconut are also great toppings for this salad - it is versatile. The dressing is a delicious mix of lemon, honey, and olive oil. I think you will love this salad & you will love the way you feel after eating all of the healthy foods in the salad (kale, almonds, red grapes). Enjoy!

Recipe for Massaged Kale Salad

INGREDIENTS:
For the salad:
3 Cups of kale, stems removed & torn into smallish pieces
Juice of 1/2  lemon (you'll need the other half for the dressing)
A drizzle of Extra-Virgin olive oil
Dash of kosher salt
2/3 cup of seedless red grapes, whole or cut in half
1/4 cup of toasted almonds, whole or chopped
2 - 3 Tbsp. of finely grated Parmesan cheese
For the dressing:
Juice of 1/2 lemon
2 Tbsp. of honey
1/4 cup of Extra-Virgin olive oil
Freshly ground black pepper

DIRECTIONS:
Put the kale into a large bowl. Pour the juice of 1/2 lemon over the kale and drizzle with a little bit of olive oil. Add in the dash of kosher salt. Massage the kale with your hands (make sure your hands are very clean)! Massage the kale until it begins to soften and wilt (this will take 1 - 2 minutes). Set the bowl aside while you prepare the salad dressing.
In a small mixing bowl, stir together the rest of the lemon juice, honey, and a generous amount of freshly ground black pepper. Pour in the 1/4 cup of olive oil while whisking the mixture until a dressing forms. Taste the dressing & adjust to your desire.
Pour the dressing over the kale and mix well. Top the salad with the toasted almonds, red grapes, and Parmesan. Divide amongst salad bowls - serves 3 - 4.


Recipe Adapted from: The Food Network, courtesy of Aarti Sequeira 2010

NOTE:
This brand of packaged kale is very good for the kale salad. Other brands of packaged kale have been more bitter, and if I used it the overall taste of the salad was not as good. But the Glory brand always has been great!