Spaghetti with Kale and Tomatoes

Name: Spaghetti with Kale and Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.