Rating: 3.5 stars
414 Ratings
  • 5 star values: 119
  • 4 star values: 123
  • 3 star values: 97
  • 2 star values: 53
  • 1 star values: 22

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.


Credit: Hans Gissinger

Recipe Summary

30 mins
15 mins
Serves 4


Ingredient Checklist


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.

  • 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.