I recommend using a whole grain pasta for this vegetarian main—I think the nuttiness of the whole grain pasta pairs really nicely with the garlic butter and taste of the sauteed kale.  Also included in each bowl of this yummy pasta are buttery pine nuts, balsamic vinegar for tang, and some dried currants (raisins would also work well) for a touch of sweetness.  The recipe doesn’t call for it, but I added cooked chickpeas to the dish as well for a protein-punch.  Finished off with some grated Pecorino Romano cheese and… a healthy and delicious dinner is served!

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/pasta-kale-currants-pine-nuts-garlic-butter)

Tagged: balsamic vinegar, butter, chickpeas, currants, Fine Cooking, Fine Cooking magazine, garlic butter, kale, pasta, pasta with kale, pine nuts, pine nuts and garlic butter