Spaghetti with Kale and Tomatoes

As promised, here is the unveiling of what turned out to be an absolutely delicious and healthy recipe. I was weirded out about the idea of cooking or eating the beautiful and not food looking kale. It didn’t look like it would taste good. I was so wrong! I hope everyone else enjoys this kale as much as I did.

Spaghetti with Kale and Tomatoes
6 oz whole grain spaghetti
2 tbsp olive oil
1 medium red onion – thinly sliced
2 cloves of garlic – chopped
salt and pepper to taste
1 bunch kale – thick stems removed and leaves torn into bite size pieces (about 8 cups)
2 pints grape tomatoes – halved
1/4 c. chopped roasted almonds
1/4 c. grated pecorino

Cook pasta according to package directions. Keep 1/4 c. of the cooking water. Drain pasta and return to pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 tsp. salt, 1/8 tsp pepper. Cook and stir occasionally until the onions begin to brown (4 to 5 minutes). Add kale and cook, tossing frequently, until tender, (2 to 3 minutes). You may have to put part of the kale in, let it soften and shrink and then add more kale. Add the tomatoes and cook, tossing frequently until the tomatoes begin to soften (1 to 2 minutes more).

Add the kale mixture, almonds, pecorino to the pasta. Toss to combine. Add as much reserved cooking water as you would like sauce. Serve with additional pecorino.

This rocking dish comes in at only 413 calories in a serving! It tastes so good you’d think there were about a million calories in it!

Healthy has never tasted quite this good!

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