Whole-Grain Spaghetti With Kale and Tomatoes






Get ready for a pasta dinner that’s both mom- and kid-approved. So you can dive in, knowing that the pasta everybody’s twirling around their forks doesn’t just taste great—it’s pretty healthy too.

Yield : 4 servings

Prep Time : 15 mins

Total Time : 30 mins

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.

3- 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.

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