What you need:
1/2 a16 oz. box of fettuccine pasta cooked according to the box instructions
1 inch of kale cleaned and chopped
3 garlic cloves minced
1 cup of sun dried tomatoes in oil
1/2 a lemon
2 tbs of capers
1 tbs of basil
4 tbs of extra virgin olive oil plus more for drizzling
salt and pepper to taste
Preparation:
Place a large skillet over medium low heat and add in extra virgin olive oil and garlic and stir occasionally (make sure the heat is not too high to prevent burning the garlic). Next add in the sun-dried tomatoes with the oil. Then add in chopped kale and stir until it begins to wilt TIP: I like to rinse my kale right before adding it to the pan. The excess water helps the kale to steam and wilt. Once the kale wilts the add in the pasta and capers and stir. Squeeze in the juice of half lemon and stir well. Then add salt to taste and stir in the fresh basil, Finally, drizzle a generous amount of extra virgin olive oil.
