Spaghetti with Cavolo Nero & Almonds [0000167]

Ingredients:

8 oz (225g) gluten-free spaghetti
1 bunch cavolo nero (Tuscan kale), stems removed and leaves chopped
1/4 cup slivered almonds
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
Red pepper flakes, to taste
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)

Instructions:

Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the extra-virgin olive oil over medium heat.

Add the minced garlic and slivered almonds to the skillet. Sauté for a couple of minutes until the almonds are lightly toasted and the garlic is fragrant.

Add the chopped cavolo nero (Tuscan kale) leaves to the skillet. Sauté for about 5-7 minutes, or until the kale is wilted and tender.

Squeeze the lemon juice over the sautéed kale and almonds. Season with red pepper flakes, salt, and pepper to taste.

Add the cooked gluten-free spaghetti to the skillet. Toss everything together to combine and coat the pasta with the flavors.

Optional: If desired, sprinkle grated Parmesan cheese over the pasta before serving.

Serve the Spaghetti with Cavolo Nero & Almonds hot as a flavorful and gluten-free pasta dish.

Enjoy your delicious and gluten-free Spaghetti with Cavolo Nero & Almonds, a nourishing and satisfying meal! Just ensure that all the ingredients, including the pasta and seasonings, are certified gluten-free to avoid any cross-contamination if you have gluten sensitivities or allergies.