Lunch: Spaghetti with Kale Pesto and Meatballs

Recipe by Anna Watson Carl Thanks to walnuts and kale, this killer riff on pesto is anything but classic.

This recipe includes fertility superfoods such as:

Kale, Lemon, Nuts, Walnuts

Health and fertility benefits of Spaghetti with Kale Pesto and Meatballs

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 bunch Tuscan kale, tough stems removed, leaves finely chopped (about 4 cups)
1 to 2 small cloves garlic, chopped
1/2 c. walnuts
2 tsp. grated lemon zest
1/4 c. freshly squeeze lemon juice
1/2 c. freshly grated Parmesan, plus more for serving
1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 lb. sausage meat (sweet Italian or garlic and herb)
16 oz. dried spaghetti

Instructions

In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and 1/4 cup olive oil and pulse to form a thick paste. Add 1/4 more cup olive oil in a slow steady stream. Season with salt and pepper.
Roll sausage into 1" meatballs. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Pour grease out of skillet and wipe clean with a paper towel.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente per package directions. Drain pasta, reserving 1/2 cup pasta water.
Add pasta, pesto, and 1/4 cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
Divide pasta into bowls and top with Parm.

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