Whole Wheat Pasta with Smoked Salmon and Kale

Whole Wheat Pasta with Smoked Salmon and Kale

  • Prep: 5 min
  • Cook Time: 30 min
  • Total: 35 min
  • Serving: 8
Smoked salmon breathes life and sophistication into the most mundane of dishes.


  • 1 large bunch of kale (about 2 pounds)
  • 1 teaspoon olive oil
  • 3 garlic cloves, sliced thin
  • 1 pound whole wheat spaghetti
  • 1 pound smoked salmon, cut bite sized
  • 2 ounces Fontina cheese, coarsely grated (about ½ cup)
  • Black pepper to taste
  • ¼ cup honey toasted wheat germ


  1. Using a knife, remove thick stems from kale leaves. Fill the sink with cool water and add kale, agitating it allowing grit to sink.
  2. You may need to drain sink and repeat to thoroughly clean kale leaves.
  3. Lift leaves from water and place on paper towels. Pat dry with more paper towels.
  4. Coarsely chop on a cutting board and set aside.
  5. Set a large pot of water on the stove over high heat, allowing it to come to a boil.
  6. Meanwhile, heat oil in a large nonstick skillet over medium-low heat.
  7. Cook garlic, stirring frequently, until fragrant and golden, about 2 to 3 minutes.
  8. Add half of the kale and cook, tossing until just wilted, about 1 to 2 minutes.
  9. Add remaining kale and wilt.
  10. Add 1 cup water and cover, simmering until tender, about 5 to 6 minutes.
  11. Set aside.
  12. Cook pasta in the large pot of boiling water according to package directions until just al dente (tooth tender, not soft).
  13. Drain with a colander and return pasta to pot.
  14. Add salmon and kale, tossing to combine.
  15. Add cheese, tossing to combine and melt cheese.
  16. If pasta seems dry, add a few tablespoons of chicken broth or pasta water (water the pasta was cooked in).
  17. Season with black pepper and sprinkle with wheat germ at serving time to keep it crunchy.


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