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
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
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ? 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.
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
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