Thought I'd share a recipe with you this Friday. I got this one out of Williams-Sonoma Weeknight Fresh & Fast cookbook...and then just altered it to my liking! I LOVE this cookbook...and the pictures are super pretty! :)
What You Need:
Multigrain Pasta, 6-8 oz
Kale, 1 bunch, chopped
2 large Eggs
Parmesan Cheese, 1/2 cup grated or shredded
Romano Cheese (or some other cheese, I used Mozzarella), 1/2 cup grated or shredded
What You Do:
1. Bring a pot of water to boil, add pasta and cook for 5 min. Then add kale and cook for about 5 minutes longer (until the pasta is done).
2. While the pasta is cooking, beat the eggs in a small bowl. Mix in all your cheese and add pepper to taste (be generous with it!).
3. Save 1/2 cup of the pasta water for later. Drain pasta and kale then put it in a frying pan.
4. Whisk 1/4 cup of the reserved pasta water into the egg cheese mixture. Add the egg mixture to the pasta in the pan and put on low heat. Stir continually until the sauce becomes creamy, then remove from heat.
Serve immediately, makes about 2 servings!