Serious Eats: Recipes

Meat Lite: Spaghetti with Tomato-Braised Kale

Editor's note: Philly food writers Joy Manning and Tara Mataraza Desmond drop by weekly with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

[Photograph: Dan Call]

Everyone loves a plate of pasta, but most pasta preparations are more comforting than nutritious, usually calling for more than the recommended 2 ounce serving of pasta. This recipe is half spaghetti and half hearty kale sliced into spaghetti-like ribbons. A tiny amount of pancetta lends good flavor to the greens, and wine and tomato make for a familiar sauce that complements both the pasta and the kale. It's a soul-satisfying plate of spaghetti that doesn't overload you on carbs or make you feel like you're watching them.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.

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