So… I really didn’t like this dish. Honestly, I had to just choke it down. I don’t know what it was. I like spaghetti. I like kale. I love garlic. And I adore tomatoes. Add them all together and you get something great, right? Not so much.
Maybe it was the noodles. They were fairly thick since we don’t have a pasta machine & I cut the noodles by hand. And maybe the weren’t quite so done? Basically, this dish lacked flavah. So if you want to make it (and you don’t), concoct some kind of sauce to pour over the noodles and veggies.
6 ounces whole-grain spaghetti, cooked2 tablespoons olive oil1 medium red onion, thinly sliced2 cloves garlic, choppedkosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)2 pints grape tomatoes, halved1/3 cup chopped roasted almonds1/4 cup grated parmesan, plus more for serving