Food Recipes Whole Grain Spaghetti With Kale and Tomatoes 3.6 (414) 23 Reviews This healthy whole grain pasta recipe is a great way to get kids to eat their veggies. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on September 1, 2016 Print Share Share Tweet Pin Email Photo: Hans Gissinger Hands On Time: 15 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe 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. Kale is a healthy addition to this dish, but it cooks down quickly. So if the whole bunch doesn't fit in your pan initially, don't worry; throw a few more handfuls in after 30 seconds or so to get the most out of this recipe. Also, we recommend using whole grain spaghetti noodles instead of plain white because whole grains net a higher amount of fiber, protein, minerals, and vitamins. Dive in knowing that the pasta everybody's twirling around their forks doesn't just taste great—it's pretty healthy, to boot. 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 ⅓ cup chopped roasted almonds ¼ cup grated pecorino (1 ounce), plus more for serving Directions 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. Print Nutrition Facts (per serving) 413 Calories 16g Fat 56g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 413 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 5mg 2% Sodium 313mg 14% Total Carbohydrate 56g 20% Total Sugars 6g Protein 17g Calcium 335mg 26% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.