Spaghetti with Kale and Garlic

6 ounces spaghetti
2 teaspoons extra virgin olive oil
1 ½ cups tomatoes, diced and juice drained off
1 cup onions, thinly sliced
½ teaspoon freshly ground pepper
1 bunch kale, cleaned and chopped
¼ teaspoon salt
6 garlic cloves, chopped
2 tablespoons grated parmesan cheese
Directions: Cook the spaghetti according to package directions. Drain, reserving ½ cup of the pasta cooking liquid. Return the spaghetti to the pot; keep warm. In a large nonstick saucepan, heat the oil. Saute the onions until light golden, 7-8 minutes. Add the kale and garlic; cook, stirring, until the kale is wilted, about 1 minute. Stir in ½ cup water; reduce the heat and simmer, covered, until the kale is tender, 8-10 minutes. Add the tomatoes, the pasta cooking liquid, pepper and salt; heat through. Add the spaghetti and cook, stirring, 1 minute. Stir in the cheese.

Serves 4. Per serving: 230 calories, 4.5 g fat,
8 g protein, 41 g carbohydrates, 4.5 g fiber,
1140 mg sodium

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