This pasta dish is simple, super tasty, zesty and is great in the summertime. The original recipe comes from Rachel Ray, but I made a few adjustments here.
You will need:
- 1 package penne pasta (or whatever pasta you like)
- 1 shallot, minced
- 8-10 garlic cloves, minced
- Olive Oil
- 1/4 crushed red pepper
- 1 bunch of kale, chopped
- 1/2 cup dry vermouth or white wine
- 1/2 cup chopped almonds
- 1 teaspoon oregano
- Zest of one lemon
- Parmesan, to taste
What you do:
- Prepare the pasta in the usual boiling water with salt. When it’s done, before straining the pasta, reserve about a cup of the water.
- Over medium heat, drizzle olive oil liberally in a large pan, making sure the bottom is well covered. As it heats up, throw in the garlic, shallots and red pepper flakes.
- After about two minutes, add the kale and vermouth. Stir and let that simmer a little while, wilting the kale. Add salt and pepper to taste.
- In a small separate pan, drizzle the bottom with olive oil and over medium heat, throw in the almonds. Stir, and cook them for a couple minutes, then add the oregano and lemon zest. Stir and remove from heat.
- Add a little pasta water to the kale mixture and simmer a bit more.
- Add the pasta to the mix and stir, adding in a little Parmesan to taste.
- Serve with the toasted almonds on top.
