Spaghetti with Kale and Red Wine

This meatless entree stars the Queen of Greens – Kale! This nutritional powerhouse is loaded with vitamins and antioxidants and is known to aid in detoxification and weight loss, strengthen the immune system, give healthier hair and skin, work as an anti-inflammatory, and may be helpful in preventing many cancers and diseases. Able to be consumed raw or cooked, it only makes sense to start incorporating this leafy green as a daily staple in your diet.

Spaghetti with Kale and Red Wine


Nutritious & Delicious!

14oz bottle of Dry Italian Red Wine (also great to cook in because its good for the heart and, when used to cook, the alcohol evaporates out of it)

16oz Spaghetti

½ cup Black Olives, sliced

1 cup Mushrooms, sliced (fresh from the produce department)

1 Green Bell Pepper, chopped

1 Jalapeno Pepper, chopped

2 Garlic Cloves, finely chopped

1-2 bundle(s) black, Tuscan, or Dinosaur Kale, chopped and stem broke off (the more you can use, the more health benefits you receive, but if you prefer not to have so many greens, you can get away with one bundle)

Fresh Ground Black Pepper

Ground Nutmeg

Low Fat Ricotta Cheese

½ cup Grated Pecorino Romano Cheese, plus a little more to sprinkle on top

No Calorie Cooking Spray


1. Pour the whole bottle of wine into a pot and about the same amount of water. Bring to a boil over medium-high heat. Add the pasta and cook. When pasta is done dish out 1 cup of the cooking water just before draining to be used later. If pasta gets done before the rest of the meal, pour into a bowl and add just a little olive oil and toss to prevent from sticking together.
2. Meanwhile, spray a large skillet with cooking spray. Saute olives, mushrooms, bell pepper, jalapeno, and garlic cloves for about 5 minutes.
3. Add the kale and saute until just beginning to wilt. Season with salt, pepper, and nutmeg to taste.
4. Add the 1 cup of cooking liquid you had put aside, drained pasta and grated cheese. Toss until well combined. Serve on pasta plates. Top with a little more Pecorino cheese and two dollops of ricotta cheese on each.

Serves 4-6


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