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Gallery Whole-Wheat Pasta with Kale and Fontina Recipe Summary prep: 10 mins total: 35 mins Servings: 6

Ingredients Ingredient Checklist 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 coarsely 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

Cook’s Notes Fontina cheese is a mild, nutty-tasting cheese that melts nicely into warm pasta, adding both texture and flavor to this dish.

Gallery Whole-Wheat Pasta with Kale and Fontina

Recipe Summary prep: 10 mins total: 35 mins Servings: 6

Whole-Wheat Pasta with Kale and Fontina

Whole-Wheat Pasta with Kale and Fontina

Whole-Wheat Pasta with Kale and Fontina

Recipe Summary prep: 10 mins total: 35 mins Servings: 6

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 6

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 6

6

Ingredients

Ingredients

  • 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 coarsely 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

Directions

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.

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.

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.

Cook’s Notes Fontina cheese is a mild, nutty-tasting cheese that melts nicely into warm pasta, adding both texture and flavor to this dish.

Cook’s Notes

Fontina cheese is a mild, nutty-tasting cheese that melts nicely into warm pasta, adding both texture and flavor to this dish.

Reviews (5)

 Add Rating & Review     33 Ratings   5 star values:        5    4 star values:        12    3 star values:        8    2 star values:        6    1 star values:        2

Reviews (5)

Add Rating & Review     33 Ratings   5 star values:        5    4 star values:        12    3 star values:        8    2 star values:        6    1 star values:        2

Add Rating & Review

33 Ratings 5 star values: 5 4 star values: 12 3 star values: 8 2 star values: 6 1 star values: 2

33 Ratings 5 star values: 5 4 star values: 12 3 star values: 8 2 star values: 6 1 star values: 2

33 Ratings 5 star values: 5 4 star values: 12 3 star values: 8 2 star values: 6 1 star values: 2

  • 5 star values: 5 4 star values: 12 3 star values: 8 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: Unrated       10/25/2013   This was very bland and used far too much broth...it was swimming in it...suggest cutting broth by at least half. Also add a 1/2 tsp of crushed red chilies.  

Martha Stewart Member     Rating: 4 stars       10/15/2013   This is a hearty recipe that requires few ingredients and as a result allows for flexibility: added some portobello mushrooms to the kale and a few tablespoons of heavy cream near the end since both were in my fridge (and not to mention, desperately needed to be used). Though next time I think I will throw in a tad more garlic.  

Martha Stewart Member     Rating: Unrated       04/14/2009   I prefer spinach, that is real italian instead kale.  

Martha Stewart Member     Rating: Unrated       05/28/2008   One of my favorites - so easy, quick and yummy! Heats up well for lunch the next day too.  

Martha Stewart Member     Rating: Unrated       05/20/2008   This is very good. I prefer the gemelli with sausage, chard and pinenuts, but I'd be quite content alternating these 2 recipes every week as both are delish and easy

    Martha Stewart Member

    Rating: Unrated 10/25/2013

This was very bland and used far too much broth…it was swimming in it…suggest cutting broth by at least half. Also add a 1/2 tsp of crushed red chilies.

Rating: Unrated

Rating: 4 stars 10/15/2013

This is a hearty recipe that requires few ingredients and as a result allows for flexibility: added some portobello mushrooms to the kale and a few tablespoons of heavy cream near the end since both were in my fridge (and not to mention, desperately needed to be used). Though next time I think I will throw in a tad more garlic.

Rating: 4 stars

Rating: Unrated 04/14/2009

I prefer spinach, that is real italian instead kale.

Rating: Unrated 05/28/2008

One of my favorites - so easy, quick and yummy! Heats up well for lunch the next day too.

Rating: Unrated 05/20/2008

This is very good. I prefer the gemelli with sausage, chard and pinenuts, but I’d be quite content alternating these 2 recipes every week as both are delish and easy

All Reviews for Whole-Wheat Pasta with Kale and Fontina

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Whole-Wheat Pasta with Kale and Fontina

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest