CREAMY KALE AND SUN- DRIED TOMATO CARBONARA
Hands-on time: 15 minutes Total time: 15 minutes Makes: 4 servings
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
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
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.