Whole-Wheat Pasta with Kale and Fontina

Name: Whole-Wheat Pasta with Kale and Fontina
Yield: serves 4 to 6
Ingredients: 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces; 3 garlic cloves, thinly sliced; 1 pound kale (1 bunch), thick stems trimmed, leaves coarsely chopped; Coarse salt and freshly ground pepper; 2 cups low-sodium store-bought chicken broth; 1 pound whole-wheat spaghetti; 1/2 cup coarsely grated fontina cheese

December 22, 2011

Whole-wheat spaghetti, which is slightly nuttier and chewier than regular pasta, holds its own with the kale, fontina, and rich, smoky bacon in this substantial main course.

Recipe information

Yield
serves 4 to 6

Ingredients

4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces

3 garlic cloves, thinly sliced

1 pound kale (1 bunch), thick stems trimmed, leaves coarsely chopped

Coarse salt and freshly ground pepper

2 cups low-sodium store-bought chicken broth

1 pound whole-wheat spaghetti

1/2 cup coarsely grated fontina cheese

Preparation

Step 1
Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel–lined plate to drain. Pour off all but 3 tablespoons rendered fat from skillet.
Step 2
Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes. Add half the kale; cook, tossing, until just wilted, about 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more. Add chicken broth, and cover; simmer until kale is very tender, 10 minutes.
Step 3
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
Step 4
Add kale mixture and fontina to pot; toss with pasta to combine. Season with salt and pepper. Add enough reserved pasta water to create a thin sauce to coat pasta. To serve, divide pasta among plates, and sprinkle with bacon.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPasta Spaghetti American Kale Leafy Greens Vegetable Fontina Cheese Dairy Main Starter Dinner Nut Free Easy Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes