I am loving this colder weather and the bustle of the season! There is always a little pep in my step when there is a crisp chill in the air and the twinkle of tree lights lines the streets. As you may know, I am training for the LA Marathon, and with just over 15 weeks to go, the miles are starting to creep up. Longer runs out the in cold have me craving hearty, warming dishes to fuel me from the inside out.
With not a lot of extra time, but a lot of extra appetite, this recipe was born ;)
This super simple whole wheat pasta dish is speckled with red (chili flakes) and green (shredded kale) with a satisfying crunch (pumpkin seeds) and a zippy flavor (parmesan, lemon zest, garlic), making it festive enough for the holidays. The spicy kick from the chili flakes will no doubt warm you up in the cold.
Chili garlic linguine
- 8 oz whole wheat linguine (1/2 package)
- 1 teaspoon sea salt, divided
- 1/4 cup olive oil
- 2-3 cloves garlic, minced
- 1/2 teaspoon crushed red-pepper flakes
- 1 cup kale, finely chopped
- 1/4 cup raw pumpkin seeds
- 1 ounce parmesan, finely grated
- zest of 1 lemon
- Bring 10 cups of water to a boil, add 1/2 teaspoon sea salt and the pasta. Return to a boil and cook for 8 minutes. Drain.
- Meanwhile, heat olive oil in a large skillet, add garlic and sauté until golden brown and aromatic (~3 min). Add red chili flakes and stir for another minute, then remove from heat.
- Add cooked pasta to skillet and toss with chili garlic oil + remaining 1/2 teaspoon sea salt. Stir in kale, letting the warmth from the dish soften the greens.
- Enjoy as is, or top with pumpkin seeds, parmesan and lemon zest (highly recommend)!