Lots of favs in one bowl: Kale and tomato Whole-wheat spaghetti

I have a love-hate relationship with whole wheat pastas. Yes I know they are much better for you, and the flavor is fine. It's the texture that bothers me. I like whole wheat penne, but the spaghetti I've struggled with. Until I tried this recipe. My secret? I used THIN whole wheat spaghetti and I think it made all the difference.  It's another Real Simple inspired recipe (can you tell I love Real simple) which I again tweaked. My big problem with a lot of pasta recipes I find online and on Pinterest is that they never call for an entire box of pasta, and guess what -I'm never going to use that other 1/4 of the spaghetti this recipe doesn't want. So I adjust and use the whole box. That gives me plenty of leftovers too. This pasta was simple, and has some of my favorite foods all in one. I couldn't be happier with how it turned out.

Sautéed Kale and Tomatoes with Whole-Wheat Spaghetti

• One box THIN whole wheat spaghetti
• 2 tablespoon olive oil
• Salt and pepper to taste
• One medium red onion thinly sliced
• 2 pints grape tomatoes (I mixed yellow and red and it was yum)
• One Big bunch Kale, stems discarded, chopped into bite sized pieces  (In my grocery store, they sell it in a bag near the bagged lettuce, cleaned and chopped which makes it even easier)
• 4 cloves garlic chopped
• 1/3 cup sliced roasted almonds (I also go the easy way on these and buy them already sliced and roasted, and then break them up a little in my hands)
• 1/4 cup of grated Parmesan or Pecorino (all these recipes these days call for Pecorino and but I went the easy way on this one too)

1. Cook your spaghetti via box instructions.
2. Heat the oil in a large skillet. I mean the biggest one you got. This will make it much easier when you start adding the Kale.
3. Add onions, garlic, Salt and pepper to skillet. Cook for about 5 minutes until they start to brown.
4. Add the Kale. You'll have to toss frequently to get it cooked down in the skillet. I had to add in small batches at a time to get it all to fit in. Do this until it's all tender.
5. Add tomatoes. Cook for about 2 minutes until softened.
6. Toss the pasta, the veggie mix, and almonds in a big bowl.
7. Top with a little more cheese before serving.

**Makes 4 good healthy servings.
**This is a 3 on Bryce's dish scale.  Between the pot, the skillet, and the big bowl, it's not the easiest clean up, but not awful either.