SERVES 6
Like broccoli or sweet potato, kale is so good for you, you should work it into your diet whenever possible. This quick and easy pasta sauce—with toasted almonds added for crunch—is as simple as it is packed with great nutrition.
1 pound whole-wheat spaghetti or other pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large red onion, thinly sliced and rings separated
2 garlic cloves, minced
1 large bunch kale, stems removed and torn into bite-sized pieces
2 pints grape tomatoes, halved
⅓ cup slivered almonds, toasted
1. Cook the pasta according to package instructions and drain, reserving ¼ cup cooking water. Transfer the pasta to a large serving bowl and drizzle with a little oil.
2. Heat the olive oil over medium-high heat in a large skillet. Add the onion and garlic and cook until they soften and turn translucent, about 5 minutes. Add the kale to the pan, stir well, and cook for 2 to 3 minutes. Add the tomatoes and the reserved ¼ cup cooking water, and cook for 2 to 3 minutes, or until the tomatoes begin to release their juices.
3. Pour the tomato sauce over the pasta, sprinkle with the almonds, and toss thoroughly to incorporate. Serve immediately.