Toasted Pine Nut and Kale Whole Wheat Spaghetti

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty whole wheat spaghetti tossed with garlicky kale, briny olives, and toasted pine nuts for a satisfying and flavorful vegetarian pasta dish. This mediterranean-inspired pasta (vegetarian) ready in about 25 minutes pairs whole wheat spaghetti, pine nuts, chopped kale leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz whole wheat spaghetti and cook for 8-10 minutes until al dente, then drain reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1/3 cup pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove pine nuts and set aside.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned. Add 4 cups chopped kale and 1 tsp salt, cook for 4-5 minutes stirring occasionally until kale is wilted and tender.
  4. Step 4: Add 1/2 cup sliced kalamata olives, the toasted pine nuts, and 1 tsp lemon zest to the skillet. Toss well to combine.
  5. Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts and coats the pasta evenly. Season with black pepper to taste and serve immediately.

Frequently asked questions

How long does Toasted Pine Nut and Kale Whole Wheat Spaghetti take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Pine Nut and Kale Whole Wheat Spaghetti?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat spaghetti from drying out.

Can I substitute ingredients in Toasted Pine Nut and Kale Whole Wheat Spaghetti?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Pine Nut and Kale Whole Wheat Spaghetti for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Pine Nut and Kale Whole Wheat Spaghetti vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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