Spaghetti with Kale and Tomatoes

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Spaghetti with Kale and Tomatoes

Post: # 23Post Contact
Tue Mar 20, 2018 2:58 pm



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.

Ingredients
6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic
chopped kosher salt
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
Step 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.
Step 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.
Step 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.
Step 4
Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Source: https://www.realsimple.com/food-recipes ... d-tomatoes

PikarVal
Posts: 6
Joined: Sun May 05, 2019 2:44 am

Spaghetti with Kale and Tomatoes

Post: # 459Post PikarVal
Sat May 18, 2019 1:17 am

1 medium spaghetti squash
1 medium onion, chopped
2 cups salsa
1 can 15 oz. black beans, rinsed and drained
3 tablespoons minced fresh cilantro
1 ripe, medium avocado, peeled and cubed

Cut squash lengthwise in half; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until squash is tender.

Meanwhile, in a nonstick skillet coated with cooking spray, over medium heat, add onion and cook and stir until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer.

When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

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