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04
Sep

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

Serves 4

Ingredients
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
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 ⅛ 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.

By Charlyne Mattox, February 2011
Read nutritional information and reviews on this recipe.

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