Lean & Green Goat Cheese Pasta

Sometimes recipes with long and fancy ingredient lists can be intimidating and inconvenient.

This is not one of those recipes.

This was an experiment-gone-right, so right, in fact, that I'm adding it to the books. 

I made this a few nights ago on a whim with some staples that I always have on hand and it turned out quite nicely if I do say so myself.

I used kale and green peppers, but I am sure this same recipe would be great with whatever veggies you have in your fridge!

This dish is yummy, light, and nutritionally dense. So get excited!!

What You'll Need:

1-2 bunches kale

1/4 green pepper, sliced

1/4 sweet onion, sliced

1-2 cloves garlic, minced

1-2 TBSP goat cheese, depending on preference

1/4 cup milk

1 TBSP olive oil

1 tsp of lemon juice

dash of salt

dash of pepper

1-2 servings of pasta, boiled

Directions: 

Start by bringing a pot of water to a boil. Add pasta and cook for about 6-7 minutes or until the desired tenderness. Set aside.

In a large saucepan, add onion, garlic, green peppers, kale, lemon juice, salt, pepper and olive oil. Saute about 4 minutes on high, or until the onions are golden brown and kale is wilted slightly.

Once the veggies have cooked, turn the heat to medium and add the goat cheese and milk. Stir in and the veggies soak up the milk and cheese slightly. Once this is at a desired consistency, pour the veggie mixture over the pasta and enjoy!

xoxo,

Stay Curious!