CREAMY KALE AND SUN- DRIED TOMATO CAR­BONARA

Hands-on time: 15 min­utes To­tal time: 15 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Pastas & Casseroles -

This­goat based cheese, car­bonarasauce. whichFor is the ex­tra melts smoothestcreamy­into the thanks tex­tureegg- to (and to avoid end­ing up with scram­bled eggs!), re­move the saucepan from the heat be­fore stir­ring ev­ery­thing to­gether. Once the egg mix­ture is com­bined, re­turn the pan to the heat to thicken the sauce.

375 g spaghetti

1 large bunch kale, stemmed

and sliced

3 eggs, lightly beaten

¼ cup grated Parme­san cheese

60 g soft goat cheese (chèvre),

bro­ken in small chunks

4 tsp chopped drained oil-packed

sun-dried toma­toes

¼ tsp pep­per

In large saucepan of boil­ing salted wa­ter, cook pasta ac­cord­ing to pack­age in­struc­tions, adding kale dur­ing last 2 min­utes of cook­ing. Re­serv­ing ½ cup of the cook­ing liq­uid, drain. Re­turn pasta mix­ture to pan. Set aside.

Whisk to­gether eggs, Parme­san, goat cheese, sun-dried toma­toes and pep­per; stir into pasta mix­ture un­til coated. Stir in re­served cook­ing liq­uid; cook over low heat, stir­ring, un­til sauce is thick­ened, about 1 minute.

PER SERV­ING: about 523 cal, 25 g pro, 12 g to­tal fat (5 g sat. fat), 78 g carb (4 g di­etary fi­bre, 4 g sugar), 157 mg chol, 719 mg sodium, 495 mg potas­sium. % RD I: 19% cal­cium, 35% iron, 93% vit A, 107% vit C, 114% fo­late.

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