Ten Shallot and Kale Pasta

Here we are again, made it through another Monday. Only four more days and the weekend is here again…trust me it can’t come soon enough.
A couple weeks ago I was off work and saw the recipe on Rachael Ray. While her recipes are usually quite yummy looking they aren’t really on the healthy side of the food spectrum. White pasta and lots of cheese make a regular appearance. I saw this one and thought it had potential so I wanted to give it a try. It only has a few ingredients and can be ready to eat in 30 minutes.
I changed a few things up so here’s the link to the original recipe Ten Shallot and Kale Spaghetti
The original recipe says it’s 4 servings. It made a very large batch so I would say it is more than 6 servings especially if you serve it with a large mixed green salad.
Ten Shallot and Kale Pasta

10 large shallots halved and thinly sliced
10 cloves of garlic thinly sliced (I love garlic so adjust to your taste)
2 big pinches of crushed red chilli's
1 tbsp fresh thyme, chopped
1 lb spaghetti (whole wheat, rice, kamut, spelt)
1 bunch (medium) kale, roughly chopped
1/3 cup walnuts toasted and chopped
chopped fresh parsley
fresh grated parmesan
salt and pepper
EVOO

Sauté shallots in EVOO approx. 10 minutes. Add garlic salt, pepper chilli’s and thyme sauté till onions are a light caramel color stirring frequently. Cook pasta till al dente. Add the kale in the last 4 minutes of cooking. Add a cup of cooking water to the shallots, drain pasta and toss with shallots.
Serve topped with fresh grated parmesan, toasted walnuts and fresh parsley.