Recipes Ingredients Meat & Poultry Pork Recipes Whole-Wheat Pasta with Kale and Fontina 3.4 (33) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 6 A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina. Ingredients 4 slices bacon (2 ounces), cut into ½-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 ½ 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. Rate it Print