This is a great quick and easy one-pot meal. I find it works particularly well with whole wheat spaghetti and black kale. I'll definitely be making this one again. I wouldn't mind adding a bit more protein to it, but it's perfectly acceptable the way it is.

Spaghetti with Kale and Fontina

Slightly adapted from Cook's Country February/March 2016

Ingredients

• 4 Tbsp. unsalted butter
• 450g cremini mushrooms, quartered
• 1/2 tsp. salt
• 6 cloves garlic, minced
• 1/2 tsp. red pepper flakes
• 4 c. broth (vegetable, chicken, mushroom, or a mix)
• 1 (400mL) can crushed tomatoes
• 375g whole wheat spaghetti, broken in half
• 350g black kale, stemmed and chopped
• 1 1/2 c. shredded fontina¹ (+ extra for serving)
• pepper, to taste

Directions

1. Melt butter over medium heat.
2. Add mushrooms and salt and cook, covered, for ~5 minutes.
3. Uncover and cook for another 5 minutes.
4. Add garlic and red pepper flakes and cook for another minute or so.
5. Add broth and tomatoes and increase heat to medium-high.
6. Stir in spaghetti and cover. Once mixture comes to a boil, reduce heat to medium-low.
7. Cook, covered, for ~5 minutes.
8. Toss kale into pot on top of pasta, cover, and cook for another 5-6 minutes.
9. Stir to mix kale into pasta.
10. Remove from heat and stir in fontina.
11. Season to taste with salt and pepper.
12. Serve with extra fontina.

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¹ If you can't find fontina, provolone or a mix of provolone and Parmesan would probably work well. Edam might also work as a lower fat option, although I haven't tried it. ^Back