• Liz Talley - Urban Graze

Kale “Sketti”


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)

Olive oil

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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