Ingredients
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4 oz regular white spaghetti
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8 oz whole grain spaghetti
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3 tbsp olive oil
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1 lb raw peeled, deveined shrimp (thawed, if frozen)
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2 large bell peppers, seeded and very thinly sliced
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2 tbsp minced garlic
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1 small bunch kale, tough stems removed, finely chopped
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1 large lemon
Steps
1
Heat a large pot of salted water to a boil on high. Add the regular spaghetti and cook 3 min. Add the whole-grain spaghetti and cook 7 min., until both pastas are cooked through. Reserve ½ cup cooking liquid, then drain.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Season the shrimp with salt and pepper and add to skillet in single layer. Cook 2 min. per side, until browned and cooked through. Transfer to a bowl.
3
Reduce heat under skillet to medium. Add the bell peppers. Season with salt and pepper. Cook 5–6 min., until peppers start to soften, stirring occasionally. Add the garlic and cook 1 min., stirring. In batches, stir in the kale until wilted. Cook vegetables together 2–3 min., until kale stems are tender, stirring occasionally.
4
Return pasta to empty pot and add vegetable mixture and shrimp. From lemon, grate 2 tsp zest and squeeze 2–3 tbsp juice into pot. Toss to combine. Add cooking liquid to moisten, as needed. Season with salt and pepper to taste.
