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.

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Hans Gissinger

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.

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  • 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.

  • 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.

  • Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Nutrition Facts

413 calories; fat 16g; saturated fat 3g; cholesterol 5mg; sodium 313mg; protein 17g; carbohydrates 56g; sugars 6g; fiber 8g; iron 5mg; calcium 335mg.