Recipe courtesy of Food Network
Spaghetti with Kale and Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 70
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 1
- Sodium
- 477
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.