Tomato and Kale Spaghetti
Servings: 4 servings
Calories: 572kcal
Love it or hate it, kale is an economical and delicious way to get more nutrient-dense goodness into a comforting bowl of pasta like in the case of this Tomato and Kale Spaghetti! Saute the kale in butter with garlic and shallots to make a delicious and aromatic start to this dish. Garnish with salty, nutty, grated parmesan and dig into this healthy and hearty dinner!
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Ingredients
- 450 grams spaghetti pasta, cooked and drained (reserve 1/4 cup of the pasta water)
- 2 tablespoons olive oil
- 1 bunch curly kale, washed, drained, and cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/4 cup chopped shallots (can substitute with onion)
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 2 cups cherry tomatoes
- 1/2 cup grated parmesan, plus more for garnish
Instructions
- Cook the spaghetti according to the instructions on the package. Drain well, reserving ¼ cup of the pasta water, and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the kale, shallots, garlic, salt, and ground black pepper. Stir to combine and cook for 5 minutes or until the kale is nicely wilted.
- Add the tomatoes and butter. Stir them into the kale and garlic and cook for 3-4 minutes or until the tomatoes start to blister and pop. Next, add the cooked, drained spaghetti to the skillet, along with the parmesan cheese and the reserved pasta water.
- Toss well with tongs to coat and cook just long enough to reheat the pasta – 2-3 minutes will do just fine.
- Plate and garnish with more grated parmesan. Serve immediately.
Nutrition
Calories: 572kcal | Carbohydrates: 94g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 399mg | Potassium: 614mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3721IU | Vitamin C: 49mg | Calcium: 237mg | Iron: 3mg