Pasta with Asparagus & Kale

• 4 Servings

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Adopted from Good Mother Diet

An easy and quick meal of seasonal Spring produce can be adapted to your desires.

Ingredients

• 3/4  lb pasta

• 1 small bunch/ .25# kale (Or chard, spinach or sorrel)

• 1 pound asparagus

• 3-4 cloves garlic, chopped

• 2 Tbs butter

• 1 Tbsn olive oil

• 1/2 cup scallions or spring onions, chopped (Or sub out sautéed shallots or onions)

• zest from one lemon

• 1 Tbs fresh thyme (substitute or add parsley, or rosemary)

• 1/4 cup parmesan, shredded or flaked

• Optional protein - add grilled chicken or tempeh

Instructions

1. Cook pasta according to directions.  Scoop out and reserve 1/2 cup pasta water before draining.

2. Cut the asparagus into 2 inch pieces and a skillet with butter and or olive oil. Saute for about 5 minutes. Kale should be soft and asparagus softened but still slightly al dente.

3. Stack kale leaves and slice them sideways into julienne strips.  If your kale has a prominent center rib, remove it first. Discard the stems. If your kale is on the younger side cook for less time.

4. Saute the kale in the asparagus, butter and oil for several minutes.

5. Turn off heat and add lemon zest, spring onions (or suited shallots/onions) and thyme and stir

6. Add pasta and parmesan, toss to combine, adding pasta water to desired consistency.

7. Top with more parmesan, if desired.