Meatless Monday, cheers! My husband thinks he doesn’t like today, but he does. He just doesn’t want anyone to know. He’s from the mindset that you must eat meat at every meal. I’m not sure why this is. But a lot of people are like that! If vegetarianism were about eating a salad all the time, I’d think I’d have to eat meat too, but it’s not. There are so many fabulous dishes out there that are so crazy packed with flavor, you just don’t miss the meat. Really. I speak the truth. And my husband will tell you the same, via ESP, so that he wouldn’t have to say it out loud, I’m sure of it.
This recipe was fairly easy enough, not much to it prep wise, which is super nice! I had a meeting tonight so I wanted something easy to throw together before I ran out the door in an effort to beat the traffic… ahhhhhhh, the LA life. The only thing was that I hadn’t timed the cooking of the spaghetti in with the cooking of the sauce, so my husband had to finish that part up, which means I DIDN’T GET TO EAT ANY! At least not hot, the night of. I actually ate it cold the next day. I love me some cold spaghetti! It was good cold and I’m sure it would have been great hot. You’ll have to let me know!
As for the ingredients, I love garlic. My husband finally had the nerve after a few years to tell me he did not love it, so I cut up two garlic cloves instead of an entire head, and I used half the amount of onion because, again, I always seem to have extra large onions, so now I’m cautious. This recipe had so much flavor! How could it not with garlic, cranberries, kalamata olives & feta? I think I would make this again. I’d like to try it hot and fresh. I’d give it 4 stars, but I’m on the quest for a plethora of five star recipes!
Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic, & Feta
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium red onion, finely chopped
1/2 cup dried cranberries
1 large bunch of kale, stems removed and leaves coarsely chopped
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound spaghetti or other pasta (we use whole wheat)
1/2 cup sliced Kalamata olives
1 1/2 cups crumbled feta cheese
2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.
3. Meanwhile, cook pasta in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water and drain pasta.
4. Toss pasta with kale, kalamata olives, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.