Whole-Grain Spaghetti With Kale and Tomatoes

Get ready for a pasta dinner that’s both mom- and kid-approved. Sautéed kale leaves and halved grape tomatoes offer a flavorful, chunky sauce, while chopped roasted almonds add a salty crunch. The kale cooks down quickly, so if the whole bunch doesn’t fit in your pan initially, no worries; throw a few more handfuls in after 30 seconds or so. Using whole-grain spaghetti noodles, rather than the plain white version, nets a higher amount of fiber, protein, minerals, and vitamins. So you can dive in, knowing that the pasta everybody’s twirling around their forks doesn’t just taste great—it’s pretty healthy, to boot.

whole-grain-spaghetti-kale-tomatoes
Photo by Hans Gissinger
Whole-Grain Spaghetti With Kale and Tomatoes 3.6 407 5 1
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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
Get ready for a pasta dinner that’s both mom- and kid-approved. Sautéed kale leaves and halved grape tomatoes offer a flavorful, chunky sauce, while chopped roasted almonds add a salty crunch. The kale cooks down quickly, so if the whole bunch doesn’t fit in your pan initially, no worries; throw a few more handfuls in after 30 seconds or so. Using whole-grain spaghetti noodles, rather than the plain white version, nets a higher amount of fiber, protein, minerals, and vitamins. So you can dive in, knowing that the pasta everybody’s twirling around their forks doesn’t just taste great—it’s pretty healthy, to boot.

Ingredients

  1. Check 6 ounces whole-grain spaghetti
  2. Check 2 tablespoons 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 2 pints grape tomatoes, halved
  8. Check 1/3 cup chopped roasted almonds
  9. Check 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.

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