Whole-Grain Spaghetti With Kale and Tomatoes

whole-grain-spaghetti-kale-tomatoes
Photo by Hans Gissinger
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • 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

Ingredients

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