Cook the pasta according to the package directions. Reserve ? cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ? teaspoon salt, and ? teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
Very important to get the Pecorino cheese! It makes this dish!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 77.3mg||3 %|
|Potassium 832mg||22 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 44.8g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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