Rustic Whole Wheat Spaghetti With Tuscan Kale And Currants – a delicious recipe with whole wheat spaghetti, olive oil, garlic, red chili, white wine, kale. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the spaghetti according to package directions in a large pot of salted water.
2
As the pasta is cooking, heat the olive oil in a large skillet over medium heat. Saute the garlic, stirring constantly, until fragrant, about 1-2 minutes. Add a pinch of chili flakes and saute for another 30 seconds.
3
Add the currants and saute until they start to plump up, 1-2 minutes.
4
Pour in a splash of white wine and then add the kale. With a microplane, add a few good grates of nutmeg. Season with salt and pepper. Cover the pan and let the kale steam until it has wilted, about 3-5 minutes.
5
When the pasta is al dente, toss it with the sauteed kale, adding some of the pasta cooking water if necessary. Sprinkle with the toasted pine nuts and toss again. Serve immediately.
183
kcal
Calories
18
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 to 3/4 pounds whole wheat spaghetti, 2 tablespoons olive oil, 3 cloves garlic, finely chopped, 1 good pinch of red chili flakes, and more.
Yes, Rustic Whole Wheat Spaghetti With Tuscan Kale And Currants falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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