Recipe courtesy of Food Network

Spaghetti with Kale and Tomatoes

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


  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. 

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