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A fast and flavorful kale pasta with white wine, walnuts, and Parmesan. Beautiful, healthy, and perfect for family dinner or date night.
Ingredients
1/2 cup walnut halves, — roughly chopped
8 ounces whole wheat spaghetti — or other long pasta
1 1/2 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)
2/3 cup dry white wine — such as Pinot Grigio
1/2 teaspoon crushed red pepper flakes — reduce to 1/4 teaspoon if sensitive to spice
1/4 teaspoon kosher salt — plus additional to taste
1/8 teaspoon black pepper
1/2 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 through out). 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 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 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 softed a bit, add the garlic and cook for 30 seconds. Stir in the tomatoes in their juices, the wine, and the red pepper flakes. 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.
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