Spaghetti with Kale and Tomatoes

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Posts: 68
Joined: Sat Mar 17, 2018 10:05 pm
Location: Orangeville

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.

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

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: ... d-tomatoes

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.

Posts: 5
Joined: Sat Oct 05, 2019 9:37 am

Spaghetti with Kale and Tomatoes

Post: # 709Post Emileshany
Sat Oct 19, 2019 2:38 pm

Thats pretty cool. We tried a 1991 Spaghetti at the meetup last month and it was still good, too We compared it to a fresh 2014 Spaghetti entree. You could tell the 1991 noodles were a lot mushier than the 2014 version but it was still just as tasty.

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