Happy July 5th! Happy, let’s get back to eating somewhat healthy again. I don’t know about you, but I feel like my diet in the last week has consisted of ice cream, pie, more ice cream and all the oven fried chicken I made for #SundaySupper!
My poor CSA has been neglected and it is time to get back to into tip top veggie shape!
Right now kale is coming in strong, and I’m working on creative ways to incorporate it into dinner each week.
This is one of my favorite
one pot (okay fine, two pot, but who really counts the one you boil the pasta in anyway?) meals. It is quick, easy, uses up vegetables you have sitting around and gives you plenty of leftovers for lunch or dinner the next day.
Oh and please ignore the two types of pasta, I had two half full boxes sitting around and before I purchased any more those were getting used up. Who says food bloggers have to be picture perfect 100% of the time anyway? It’s real life, and sometimes we need to use cavatappi and fusilli pasta at the same time 🙂
- 1 pound cavatappi or fusilli pasta
- 2 spring onions or scallions, chopped green and white parts
- 1 pound sweet Italian sausage, about 5 links, casing removed
- 1 large bunch kale, tough stalks removed, chopped
- 1 cup dry white wine
- 1 tablespoon unsalted butter
- zest and juice from 1 lemon
- salt and pepper
- parmigiana cheese - optional to finish
- Bring a large pot of salted water to boil. Cook the pasta according to package directions and drain once finished.
- In a large skillet or braising pan over medium heat, add 1 tablespoon of olive oil and cook the spring onions until soft and just starting to brown. About 5-7 minutes.
- Add the sausage, breaking up into pieces with a wooden spoon and cook until browned on both sides and no longer pink in the center.
- Toss in the kale and pour over the white wine. Cover and cook about 5 minutes to let the kale wilt a little.
- Remove the cover and stir, scraping up the brown bits from the bottom, cooking for an additional minute or two. Season with salt and pepper.
- Mix in the cook pasta, and finish with the butter, lemon juice and zest. Stirring until the butter is melted and has coated the pasta. Taste and season again with salt and pepper if necessary.
- Finish with parmigiana cheese if you like.