(44) Whole Grain Spaghetti with Garlicky Kale and Tomatoes

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.

Trust me.


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


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, parmesan, and reserved cooking water to the pasta and toss to combine. Serve with additional parmesan.


2 thoughts on “(44) Whole Grain Spaghetti with Garlicky Kale and Tomatoes

  1. Kristin says:

    That’s weird! It sounds like it would be really good! Hmmm, maybe feta instead of parmesean? Lemon juice? Or just nix it altogether 😉

    • I’m thinking the pasta to vegetable ratio was off: less pasta, more veggies. And the dish needs a little more liquid– perhaps a garlic infused olive oil drizzle. The good news is I don’t have to think about this dish again for at least a year :).

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