Garden Greens and Goat Cheese Pasta

YIELD: 4 servings

INGREDIENTS

1. 1 bunch of kale (lacinato, Red Russian, or Siberian)

2. 1 pound whole-wheat spaghetti

3. 2 tablespoons extra-virgin olive oil

4. 2 garlic cloves, finely chopped

5. 1/3 cup crumbled fresh goat cheese

6. A pinch of dried chile flakes

7. A drizzle of extra-virgin olive oil

Steps

1. Cook the shells according to package directions. Cut the green beans into halves and add to pot 2 min. before pasta is done cooking.

2. Meanwhile, in a 10-inch skillet, heat the oil on medium and add the onions. Cook 5 min., until golden, stirring often. Stir in the milk.

3. Crumble the goat cheese into the skillet and cook 2 min., until melted, stirring often. Remove from heat and stir in the Parmesan. Grate zest from the lemon into skillet.

4. Drain shells and green beans well and toss with goat cheese mixture. Season with salt and pepper to taste. Garnish with the almonds. Serve with lemon, if desired.

Recipe from Alice Waters - The Art of Simple Food

in goodness!

~ kelly