Spaghetti with Garlicky Kale

6  ounces  whole-grain spaghetti

2  tablespoons  olive oil

1  medium red onion, thinly sliced

2  cloves garlic, chopped

kosher salt and black pepper

1  bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2  pints  grape tomatoes, halved

1/3  cup  chopped roasted almonds

1/4  cup  grated pecorino (1 ounce), plus more for serving

Instructions:

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Source:

http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html