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Whole Wheat Pasta with Kale and Fontina



4 slices bacon or bacon substitute

3 garlic cloves, thinly sliced

1 bunch kale, stems removed, leaves coarsely chopped

coarse salt and ground pepper

2 cups chicken or vegetable broth

1 pound whole wheat spaghetti

1/2 cup coarsely grated Fontina cheese



Cook bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, 8 to 10 minutes. 

Transfer to a paper towel lined plate to drain. Pour off all but 3 tablespoons of 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 (soft to the tooth). 

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. 



Top with bacon.







Courtsey of Fresh Abundance!

509-533-2724

www.freshabundance.com