Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

2013-05-06
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m

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
  • 1/3 cup chopped roasted almonds
  • 1/4 cup grated pecorino (1 ounce), plus more for serving

Method

Step 1

Cook the pasta according to the package directions.

Step 2

Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Step 3

Meanwhile, heat the oil in a large skillet over medium-high heat.

Step 4

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.

Step 5

Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Step 6

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

Step 7

Serve with additional pecorino.

Recipe Type: Ingredients: , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Raw Fettuccine Alfredo (Low Fat & Oil Free)

  • Grilled Zucchini Roll Recipe with Goat Cheese, Roasted Peppers & Capers

Leave a Reply