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Whole-Wheat Pasta with Kale and Fontina

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.

Source: Everyday Food, October 2003
Total Time Prep Servings

Ingredients

Directions

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.

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33
  • foodie72
    25 OCT, 2013
    This was very bland and used far too much broth...it was swimming in it...suggest cutting broth by at least half. Also add a 1/2 tsp of crushed red chilies.
    Reply
  • PickledCatherine
    15 OCT, 2013
    This is a hearty recipe that requires few ingredients and as a result allows for flexibility: added some portobello mushrooms to the kale and a few tablespoons of heavy cream near the end since both were in my fridge (and not to mention, desperately needed to be used). Though next time I think I will throw in a tad more garlic.
    Reply
  • Italy358
    14 APR, 2009
    I prefer spinach, that is real italian instead kale.
    Reply
  • lilydeupree
    28 MAY, 2008
    One of my favorites - so easy, quick and yummy! Heats up well for lunch the next day too.
    Reply
  • gracieb83
    20 MAY, 2008
    This is very good. I prefer the gemelli with sausage, chard and pinenuts, but I'd be quite content alternating these 2 recipes every week as both are delish and easy
    Reply

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