Snipping the kale into thin ribbons gives this pasta dish interesting texture, but there's no reason you can't just tear the kale leaves into pieces if you are in a hurry- it will still taste delicious!
1/2 lb. whole grain spaghetti (or other pasta of your choice)
2 Tbsp. minced onion
1 clove garlic, minced or pressed
Salt and pepper
1 small bunch kale, ribs and stems removed and cut into thin ribbons
2 c. halved cherry or grape tomatoes
1/4-1/2 c. thinly snipped fresh basil (optional)
Grated or shredded parmesan
Cook pasta al dente, according to package instructions. Drain, reserving a little of the cooking water. Return to pan and toss with 1 tsp. olive oil.
Meanwhile, saute the onion and garlic in 1 Tbsp. olive oil until softened and aromatic, about 2-3 minutes. Add kale and saute until wilted and tender, about 4-5 minutes longer. Add tomatoes and basil (if using) to the kale and cook just until the basil has wilted and the tomatoes are softened.
Add the kale mixture and about 2 Tbsp. of the reserved pasta water to the spaghetti pot and toss. Serve topped with a good sprinkling of parmesan.
Recipe created or adapted by Liz Talley, Urban Graze
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