I love this time of year more than any other time of year mainly because of the abundance of fresh vegetables and fruits. I get so overwhelmed with all of the fresh veggies and fruits at the farmer's stand that I sometimes find my fridge full of items that I'm not sure what to do with. Luckily, I grew up with an Italian momma and I'm able to make a pasta dish with my eyes closed. Recently, I bought a bunch of kale and didn't know what to make with it so I looked up kale pasta recipes but couldn't find anything that looked appetizing. So, I came up with my own recipe that you can throw together in a jiffy for a healthy and quick family meal.
Yield: Serves 4
- 1/2 lb spaghetti noodles
- 10 cherry tomatoes halved
- 1 bunch kale coarsely chopped with stems removed
- 1/4 cup chopped basil
- 1/2 pint (or 1 cup) pitted Kalamata olives halved
- 2 cloves of garlic
- 1/4 cup olive oil
- 1/2 lemon
- salt and pepper
- Turkey meatballs (refer to recipe here)
Boil noodles, place into a large bowl and set aside. Heat olive oil in a large skillet over medium heat. Add the tomatoes, kale, basil, olives and garlic to the pan and cook until the kale is cooked and the rest of the ingredients are hot. Add salt and pepper to taste. Pour over the noodles, squeeze the lemon on the pasta and toss. Grill the meatballs for 15 minutes and add to the dish.