Pesto Spaghetti with Mushrooms and Kale

After taking such a long break from the blogging world, I decided to ease back in with a simple recipe that’s easy to throw together and takes very little time to prepare (basically the time it takes to boil pasta). I used whole wheat spaghetti and loads of vitamin-rich kale to make it a healthier dish that I can make regularly without hurting my waistline. Earthy, meaty mushrooms provide some bulk, fresh lemon juice brightens everything up and compliments the mushrooms amazingly well, and the rest of the ingredients just kind of happened as I was going along, as most of my recipes tend to do. I think it turned out pretty well, and I hope you do too.

Let’s get cooking!

Spaghetti Alfredo with Lemon and Capers

Pasta. I love it. It is such a ridiculously easy thing to make, and can be ready in a matter of minutes after a long day. Not to mention the fact that it goes incredibly well with the other thing I really love: cheese. 

 

I got the idea for this from a dish I used to order at California Pasta Productions in Chico, CA when my husband and I lived there. If you ever get a chance to go, you will not be disappointed. They make fresh pasta daily, which you can even buy in bulk to take home. 

I checked their current menu to find the name of the dish that inspired me, but sadly it isn’t listed anymore. If I can remember correctly theirs had pine nuts, but I decided to use capers instead, which paired really well with the lemon and cream. I will definitely be making this one again soon.