Here at Malta Development, we love food that is simple to make and good for our bodies. That's why today, we're bringing you a quick, painless and mouthwatering spaghetti recipe. Instead of drenching the white flour spaghetti variety in Alfredo or marinara sauce, why not go for a healthier alternative? For this recipe, we adorn the dish with fiber-rich, nutrient-dense kale. Fun fact: kale contains almost 20 percent of the recommended daily allowance of dietary fiber in just one cup. Whole-grain spaghetti's nutty flavor and kale's fresh taste combine with garlic and grape tomatoes to make a dish that can become a staple in your weekly dinners.
Total Cook Time: 30 minutes
- 6 ounces whole-grain spaghetti
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, chopped
- Kosher salt and black pepper
- 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
- 2 pints grape tomatoes, halved
- 1/3 cup chopped roasted almonds
- 1/4 cup grated pecorino (1 ounce), plus more for serving
1. Follow package directions to cook the pasta. When you drain the pasta, reserve 1/4 of the cooking water for later use. Once drained, return the pasta to the pot.
2. Heat the olive oil in a large skillet over medium-high heat. Toss in the garlic, onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir your ingredients for about 4 to 5 minutes or until they begin to brown.
3. Add the kale to the large skillet and toss for 2 to 3 minutes or until tender. Mix in the tomatoes and cook for 1 to 2 minutes or until soft.
4. Combine the almonds, pecorino, reserved cooking water, and the kale mixture with the pasta. When serving, add your desired amount of the additional pecorino and enjoy.
If you find that de-stemming your large leaf kale is too much for you, use baby kale next time to avoid the thick stems. Some people even argue that baby kale is tastier and more tender. Regardless, feel free to make adjustments to the recipe. Need some heat? Add red pepper flakes. Now get to cooking!
Image and recipe adapted from Real Simple