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Spaghetti With Kale and Tomatoes

July 7, 2014 By tfcureton

Ingredients:kale3

  • 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.

Recipe from www.realsimple.com

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Filed Under: kale, Main Dish, onion, pasta, tomatoes, vegetarian

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