Whole-Grain Spaghetti With Kale and Tomatoes

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes
Hans Gissinger
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

6
ounces
whole-grain spaghetti
2
tablespoons
olive oil
1
medium red onion, thinly sliced
2
cloves garlic, chopped
kosher salt and black pepper
1
bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2
pints
grape tomatoes, halved
1/3
cup
chopped roasted almonds
1/4
cup
grated pecorino (1 ounce), plus more for serving

Directions

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
  3. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
  4. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 5 mg
  • Sodium 313 mg
  • Protein 17 g
  • Carbohydrate 56 g
  • Sugar 6 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 335 mg
What does this mean? See Nutrition 101.