One-Pot Spaghetti With Cherry Tomatoes and Kale
Updated July 23, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound spaghetti
- 1pound cherry tomatoes, halved (about 2 pints)
- 2lemons, zested
- ¼cup plus 3 tablespoons olive oil
- 2teaspoons kosher salt, plus more to taste
- 1bunch kale or spinach, leaves only, washed and chopped
- Black pepper
- Parmesan, for serving
Nutritional analysis per serving (4 servings)
699 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 98 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 19 grams protein; 946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
- Step 2
Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick.
- Step 3
Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.
Private Notes
Comments
It's difficult to tell sarcasm on the internet (maybe the author is making fun of people who demand fresh pasta always?) but to any concerned Americans: As an Italian, I can promise we normally use dry pasta in all our famous pasta recipes that you love so much. Our food is much more simple than food snobs try to pretend it is, and that's why it's so good!
I like very spicy food, so mine has a lot of garlic, red chili pepper flakes, etc. The first time I made this was for a Vegan friend who was visiting. In place of Parmesan, I placed dry roasted almonds--unsalted--in my food processor and pulsed until they were the texture of fine meal. I stirred this into my finished dish and everybody thought it was cheese. It added protein to the dish and I omitted the one thing that made it non-Vegan--the Parmesan.
People: The whole point of the dish is the way the pasta is cooked! That’s what gives it distinctiveness. You can cook it traditionally but then it’s not this dish. I’m single and it gave me 4 meals. Loved it
Made this for the first time today and followed the recipe. Tossed chicken in lemon juice, olive oil, salt and pepper and fried that to add at the end. It was very very good, quick and easy. Will make again.
Worked great with gluten-free pasta. I used Bionature lentil rice pasta. Gluten-free lovers… Proceed with confidence!
Used 1/2 lb pasta and about half the water, and a bit less salt. All the rest the same, plus garlic and onions sautéed first, and wine near the end. Love the one-pot technique and my husband especially loved the result. Red pepper flakes and feta are good additions, too. Infinitely riffable.