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Reserve 1 cup pasta water, then drain and toss pasta with 2 Tbsp fresh lemon juice. SERVES 4 About 132 cal, 3.5 g fat (0 g sat), 14 g pro, 890 mg sodium, 12 g carb, 4 g fiber COMFORT FOOD Spaghetti with Fennel, Pork and Olives Active 30 min. | Total 30 min. 1. Move pork to edges of skillet and add 1 Tbsp oil, 2 cloves garlic (finely chopped), 3 strips lemon zest (thinly sliced), 1 tsp fennel seeds (crushed) and ¼ tsp red pepper flakes; cook, stirring, 1 min. [Extracted from the article]

Add 6 cups baby kale, ½ cup flat-leaf parsley, ¼ cup fresh mint leaves, scallion greens (thinly sliced) and ½ tsp salt and toss to combine. Remove from heat, add 1 Tbsp pepperoncini brine, then fold in ¼ cup fresh basil leaves and 2 Tbsp flat-leaf parsley (both chopped). Finely chop remaining jalapeño half and add to medium bowl along with 1 ripe avocado (halved), ¼ cup cilantro (finely chopped), 1½ Tbsp lime juice and ½ tsp salt; mash until creamy. [Extracted from the article]