Spaghetti with Kale and Tomatoes

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 ounces dry spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 small bunch Tuscan kale, tough stems removed, thinly sliced (about 8 cups)
  • 2 cloves garlic, thinly sliced
  • 2 cups mixed color grape tomatoes, halved
  • For serving: Grated Parmesan
Directions
  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions. Reserve 1 cup of pasta water and then drain.

  • Heat the oil in a large skillet over medium-high heat. Add the kale and garlic and cook, stirring until wilted, 3 to 5 minutes. Add the tomatoes and cook, stirring, until they are juicy, about 3 minutes. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss until the pasta is well-coated and saucy (add more pasta water as needed). Season with salt and pepper. Serve with Parmesan.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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