Description
A simple and healthy pasta dish made with fresh kale, juicy tomatoes, and flavorful garlic for a quick weeknight dinner.
Ingredients
Units
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- 8 oz pasta (penne or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 4 cups chopped kale (stems removed)
- 2 cups cherry tomatoes, halved
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
- Add chopped kale to the skillet and cook until wilted, about 4-5 minutes.
- Add cherry tomatoes and cook for another 3-4 minutes until they start to soften and release juices.
- Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss to combine and cook for 1-2 more minutes.
- Season with salt and pepper to taste. Serve warm, topped with grated Parmesan if desired.
Notes
- Use gluten-free pasta to make it gluten-free.
- Add chickpeas or white beans for extra protein.
- Swap kale with spinach for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg