Whole-Grain Spaghetti with Garlicky Kale and Tomatoes

Hans Gissinger

Serves 4
Hands-on Time: 15m
Total 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

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. 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.

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

I made this dish (taken from the Real Simple magazine) and thought it was VERY easy and really delicious!  I was amazed with the amount of Kale you use, literally the whole bunch, but it obviously shrinks when it is cooked.  I topped mine with Tabasco (the green bottle) which was a perfect addition!

Tip:

Supercharge this heart-healthy dinner by adding chopped oil-packed sardines to the pan along with the tomatoes.

Nutritional Information

Calories 413; Fat 16g; Sat Fat 3g; Cholesterol 5mg; Sodium 313mg; Protein 17g; Carbohydrate 56g; Sugar 6g; Fiber 8g; Iron 5mg; Calcium 335mg
credit: http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/