I have been so busy in the last couple of months. I moved into a new home, my son is just finishing up his sophomore year in high school, I started a new business with Arbonne and got a brand new car!
I have been blessed in so many ways, and now that things are falling back into place, I have started to cook more often and actually be able to enjoy it! Plus the freshness of spring and all the amazing vegetables and flowers starting to bloom really inspires me!
I have begun a serious weight loss journey as well. I have lost almost 25 pounds thanks to the meal replacement protein shakes from Arbonne. My skin also is looking amazing and I am slowly replacing everything in my household with natural ingredients from Arbonne. (If you are not sure what Arbonne is, it's a health/wellness/beauty company that has been around for 36 years that is literally changing my life! Here is the link - go check it out! Arbonne - Krissi Biasiello, Consultant
Anyway, the beauty of Arbonne is that I can eat a delicious dinner and not have to worry about the guilt associated with it. So on Friday, I went to my local produce depot and picked up some awesome veggies..... last night I had an urge to create something, and now I am sharing it with all of you!
Spaghetti with Pork, Tuscan Kale and Baby Tomatoes
Prep Time: 10 minutes
Total Cook Time: 25 minutes
|Spaghetti with Pork, Tuscan Kale and Baby Tomatoes|
1 box of spaghetti
salted water for boiling
4 TBSP EVOO
1 onion minced
3 cloves garlic minced
1 lb ground pork
1 container of baby tomatoes, halved
1 large bunch of Tuscan kale, chopped
1 TBSP kosher salt
1/2 TBSP freshly ground black pepper
4 large fresh basil leaves
2 TBSP butter
3-4 ladlefuls of salty, starchy pasta water
1/2 cup grated pecorino cheese
Put a large pot of water on to boil.
In a large 12 or 14 skillet, heat 4 TBSP of Extra virgin olive oil over medium high heat and add minced onion. Sautee until almost translucent, and then add in the minced garlic. Stir until tender, being sure not to burn the garlic.
Add the ground pork and begin to work it until it forms bite sized pieces. Continue to cook until slightly browned.
Dump in your halved tomatoes and chopped kale, stirring constantly. Add salt and pepper, reduce heat to medium low.
By this time your pasta water should have reached a rolling boil. Salt the water liberally and add your spaghetti. Stir the spaghetti for a minute or 2 until it is tender and will not stick together.
Add a few ladlefuls of the pasta water to the pork, tomato and kale mixture along with the butter and fresh basil. Continue to simmer until pasta is about 1-2 minutes from al dente.
Add drained pasta directly to the pork, tomato and kale mixture. Switch the heat on high and continue stirring until the sauce becomes thick and the pasta is completely al dente.
Turn off the heat and add the pecorino. Stir constantly until well combined.
Serve with a fresh grating of pecorino.