Fettuccine with Kale, Parmesan, Olive Oil, and Garlic – A Simple Weeknight Dinner

With leftover homemade fettuccine in the freezer, and leftover kale in the fridge, I decided to put the two together.  But how?  Enter Bon Appetit.  I modified their recipe by using my homemade fettuccine instead of spaghetti, about 3/4 of a bunch of dinosaur kale, 2 cloves of garlic, less olive oil (maybe 2-3 tbsp. instead of a quarter cup), and a sprinkling of shaved parmesan on top.  

The result was very good, though slightly more on the bland end.  A bit more salt, kale, olive oil, and parmesan to taste would have helped, so in the future, I will not reduce the original recipe amounts.