Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

Hans Gissinger

Serves 4| Hands-On Time: 15m| Total Time: 30m



  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.


Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 5mg
  • Sodium 313mg
  • Protein 17g
  • Carbohydrate 56g
  • Sugar 6g
  • Fiber 8g
  • Iron 5mg
  • Calcium 335mg