As a new year unfolds we’re all looking to lighten up our meals, but we still want food that’s comforting. Winter pasta is the perfect choice—especially if you take advantage of all the seasonal root vegetables, robust greens, and winter citrus that can add incredible flavor to any simple dish. My go-to: this healthy kale spaghettini recipe.
This recipe takes advantage of all the best aspects of winter produce. It has big flavor, lots of nutrition, and it comes together quickly for a great weeknight dinner.
The key to this dish is spaghettini. If you’re not familiar with spaghettini, it’s a type of pasta that’s thinner than spaghetti. Most grocery stores carry it, but if you have trouble tracking it down try a specialty Italian grocer. Added to this pasta is seasoned black (or lacinato) kale, golden cooked shallots, garlic, lemon, and delicately flavored olive oil. The lacinato kale is widely available this time of year. Once cooked, its somewhat bitter flavor develops into an earthy and slightly sweeter version of its traditional leafy cousin, and its high vitamin content makes it a no-brainer.
Once the pasta is ready to serve, top it with a sprinkling of red Hawaiian sea salt. The beautiful red color of this unrefined sea salt comes from having been mixed with red Hawaiian alaea volcanic clay. It’s rich in minerals and has a softer, mellow flavor that makes it a special addition to this dish. The essential finish? Top everything off with big shavings of nutty, fresh parmesan cheese.