One-Pot Spaghetti With Cherry Tomatoes and Kale
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 pound spaghetti
  • 11 pound cherry tomatoes, halved (about 2 pints)
  • 12 lemons, zested
  • 1¼ cup plus 3 tablespoons olive oil
  • 12 teaspoons salt
  • 11 bunch kale or spinach, leaves only, washed and chopped
  • 1 Salt and pepper, to taste
  • 1 Parmesan, for servingBring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot 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. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.

Instructions

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