GARLICKY KALE, SAUSAGE, AND TOMATO PASTA
Just in time for fall, this dish combines juicy tomatoes with hearty whole-wheat pasta, sausage, and kale. Try Bionaturae or Barilla whole-wheat spaghetti; both have a light color and mild wheat flavor.
Provided by Ann Taylor Pittman
Time 30m
Yield Serves 4 (serving size: about 1 1/3 cups pasta mixture and 1 tbsp. cheese)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup pasta cooking liquid.
- Heat a large skillet over medium-high. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan.
- Add oil to pan; swirl to coat. Add pepper and garlic; cook 30 seconds. Stir in kale and tomatoes; cover, and cook 6 minutes or until tomatoes soften and wilt, stirring occasionally. Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved 1 cup pasta cooking liquid, stirring constantly. Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.
- 1. Skip canned tomatoes and use fresh. They'll burst and break down in minutes, and you won't have to wait for excess liquid to reduce.
- 2. Cook the tomato paste in the pan for a full minute before adding liquid to caramelize and concentrate the tomato flavor in the sauce.
- 3. Add the starchy pasta water to the pan, and stir vigorously to emulsify with the oil and tomato paste for a thickened sauce that clings.
Nutrition Facts : Calories 426, Carbohydrate 47 g, Cholesterol 0.0 mg, Fat 19 g, Fiber 6 g, Protein 19 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 6 g, UnsaturatedFat 12 g
WHOLE-GRAIN SPAGHETTI WITH GARLICKY KALE AND TOMATOES
Categories Pasta Sauté Vegetarian Quick & Easy Dinner Casserole/Gratin
Yield 4
Number Of Ingredients 10
Steps:
- 1. Cook the pasta accordng to the package directions. Reserve 1/4 c. of the cooking water, drain the pasta, and return it to the pot. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. -- Add the onion, garlic, 1/4 t. salt and 1/8 t. pepper. Cook, stirring occ until beg. to brown, 4-5 minutes. -- Add kale and cook, tossing frequently, until tender, 2-3 minutes. -- Add tomatoes and cook, until they begin to soften, 1-2 minutes 3. Add kale mixture, almonds, pecorino and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
KALE WITH TOMATO, GARLIC, AND THYME
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g
KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes get bad press. I think there is a time and place for a good bowl of pasta. Saying that, I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea, or buckwheat spaghetti-they are gluten-free, and all have incredible individual flavors and make a welcome change if pasta is a staple in your house. The key to this recipe is to measure your water carefully and to use the right pan: you need a large, shallow sauté pan or casserole large enough to fit the pasta lying down. A large, deep frying pan or wok would work well too.
Provided by Anna Jones
Categories Pasta One-Pot Meal Tomato Lemon Kale Quick & Easy Parmesan Dinner Vegetarian
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
- Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
- Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
- Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.
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