Pasta - Whole Grain Spaghetti with Garlicky Kale and Tomatoes (Serves 4)

6 oz. whole grain spaghetti
2 T evoo
1 medium red onion, thinly sliced
2 cloves garlic, chopped
Kosher salt, black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 oz), plus more for serving

Cook pasta as directed.  Reserve 1/4 cup cooking water, drain pasta, return to pot.  Meanwhile, heat evoo in large skillet over med-hi heat.  Add onion, garlic, 1/4 t salt, 1/8 t pepper.  Cook, stirring occasionally until beginning to brown, 4-5 mins.  Add kale, cook tossing frequently, until tender, 2-3 mins.  Add tomatoes and cook, tossing frequently, until tomatoes begin to soften, 1-2 mins.  Add kale mixt, almonds, pecorino, reserved water to pasta and toss.  Serve with additional pecorino.  (413 cals/serving).