Kale Pasta
Healthy kale pasta with walnuts, caramelized onion, and Parmesan is a fast, easy vegetarian pasta recipe perfect for weeknights or date nights.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
- ½ cup walnut halves roughly chopped
- 8 ounces whole wheat spaghetti or other long pasta
- 1 ½ tablespoons extra virgin olive oil plus additional for tossing with the pasta
- 2 large red onions thinly sliced
- 2-3 large bunches kale about 2 pounds, stems removed and chopped
- 4 cloves garlic minced
- 1 can diced tomatoes in their juices (14 ounces)
- ⅔ cup dry white wine such as Pinot Grigio
- ½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat a small, dry skillet with a thick bottom over medium-low. Once hot, add the walnuts, and toast them, stirring often, until golden brown and fragrant, about 5 minutes (alternatively, you can toast them in a 300 degree F oven or toaster oven for 10 minutes, stirring twice). Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, toss with a bit of olive oil to prevent sticking, then set aside.
- Meanwhile, heat the 1 1/2 tablespoons olive oil in a large deep skillet over medium-high. Once the oil is hot and shimmering, add the sliced onions and sauté until tender, about 8 to 10 minutes, stirring frequently. Add the kale and sauté for 4-5 minutes until it wilts. If it does not fit in the pot all at once, add by gradual handfuls, stir and allow it to wilt down, then add more. Once all of the kale is added and has softened a bit, add the garlic and cook for 30 seconds. Stir in the tomatoes in their juices, wine, red pepper flakes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and let simmer, stirring occasionally, until the kale is soft and the tomatoes break down; about 3-5 minutes. Remove lid and let any excess liquid cook off a bit so that the pasta isn’t too watery.
- Add the cooked pasta to the skillet and stir to coat. Serve warm, topped with toasted walnuts and Parmesan.
Notes
- TO STORE: Place leftover pasta in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm pasta in a large skillet over medium-low heat until hot. You can also reheat this dish in the microwave.
Nutrition
Serving: 1(of 4)Calories: 471kcalCarbohydrates: 57gProtein: 17gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 11mgPotassium: 524mgFiber: 3gSugar: 6gVitamin A: 357IUVitamin C: 15mgCalcium: 231mgIron: 4mg
