Description
A quick and healthy pasta dish made with kale, cherry tomatoes, garlic, and olive oil. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 8 oz (225g) pasta (penne or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 3 cups chopped kale, stems removed
- 1.5 cups cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until they start to soften.
- Stir in chopped kale and cook for 5-6 minutes, until wilted.
- Add cooked pasta to the skillet and toss everything together. Add a bit of reserved pasta water if the mixture seems dry.
- Season with salt and pepper to taste.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
- You can substitute spinach for kale if preferred.
- Add grilled chicken or chickpeas for extra protein.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg