Wednesday, January 18, 2012

Resolution 5.1: Whole-Wheat Pasta with Kale and Fontina

Last week, my dear friend Neda came over for dinner.  I told her it would be nothing fancy, but hoped that it would at least be tasty.  After googling for some recipes that I could make with what I already had on hand at the house, I found this recipe for a whole wheat pasta with kale and fontina. And let me just say that it was DELICIOUS (and so easy to make!)


  • 4 slices bacon (2 ounces), cut into 1/2-inch strips
  • 3 garlic cloves, thinly sliced
  • 1 bunch kale (1 pound), thick stems trimmed, leaves coursely chopped
  • Coarse salt and ground pepper
  • 2 cups reduced-sodium canned chicken broth
  • 1 pound whole-wheat spaghetti
  • 1/2 cup coarsely chopped fontina cheese


  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.
  2. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
  3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.
I did make a couple substitutions - I used a lot more than one bunch of kale for the same amount of pasta because it shrinks so much when cooked.  I also used turkey bacon.  However, turkey bacon doesn't render the amount of fat that regular bacon so I had to add a little bit of olive oil so that I could saute the garlic.  I also had to play around with the heat on this one - sauteing garlic on medium fire is usually too hot and will likely burn.  Finally, I probably used half the amount of chicken broth and fontina suggested in the recipe and it all worked out!

I made extra with the idea that I could pack the leftovers for lunch the next day, but it was so good that Neda and I pretty much finished the entire thing! But then again, bacon makes everything delicious! It was quick and easy, and nutritious with all the kale.  I'll definitely make this one again!

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