Recipe courtesy of Food Network

Spaghetti with Kale and Tomatoes

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

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

  1. 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. 

Baked Spaghetti

Baked Spaghetti

Spaghetti with Zucchini

Barbecue Spaghetti

Spaghetti Carbonara

Turkey Spaghetti

Spaghetti Omelet

Spaghetti Frittata