One of best ways to stay on track with healthy diet, is to make sure your pantry and fridge are well stocked with nutrient rich ingredients and fresh produce. You will help yourself out even more, by pre-washing and chopping veggies so they are ready to go for those last minute meals that often end in something unhealthy, fast, and out of a can. Tonight we’re sharing a recipe that combines dark leafy kale to a linguini pasta to deliver precious antioxidants to an otherwise basic dish!

You can whip up the sauce and extras in the time it takes to boil water and cook your pasta.

Takes 20 minutes from start to finish

Ingredients

• 1 pound of linguine (you could use any pasta)

• 8 ounces of goat cheese

• 1/2 bunch of Kale rinsed and finely chopped

• Red pepper flakes

• Olive oil

Instructions

1. Boil enough water to cook the pasta in, adding a tsp of salt per serving. We have started to cook our long pasta is a large saucepan which makes it much easier to clean up as we only use one pot! The water was about 3 inches high in a large saucepan (perfect amount so you don’t have to drain any water - keeping what’s left for the sauce).

2. Once boiling, add the pasta and bring it back up to a boil. Lower to slow boil. Around six minutes into the pasta cooking add the kale to the pasta and 4 tablespoons of olive oil. Continue to cook. After another two minutes add 6 ounces of the goat cheese and red pepper flakes and freshly ground pepper.

3. Cook until the sauce thickens to your liking.

4. Flake the remaining two ounces of goat cheese over the top and serve immediately.

By using the pasta water as an ingredient you can make a smoother sauce. It retains all the starch from the pasta and a trick that all Italian grandmothers use!