Brighten Up Dinner Time with Lemon, Kale, and Tomato Pasta

February 4, 2019

One Pot Lemon, Kale and Tomato Spaghetti

A fresh and delicious pasta dish to add to your weeknight dinner rotation.

Course Main Course
Cuisine Mediterranean
Keyword kale, lemon, one-pot, pasta, tomato
Author Terry Engels


  • 14 ounces spaghetti or linguine
  • 14 ounces cherry tomatoes
  • Zest of 2 large lemons
  • 7 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 bunch of kale or spinach 14 oz.
  • Parmesan cheese


  1. Boil a kettle of water.

  2. Heat a large, shallow pan with a lid.
  3. Now, put the pasta into the pan. Chop the tomatoes in half and throw them into the pan with the zest of both lemons, oil, and salt. Add about a liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes while tossing the pasta as it cooks.
  4. Remove tough pieces from the kale or spinach and tear the leaves. Once the pasta has absorbed most of the liquid, add the kale and continue to cook for a further 2 minutes.
  5. Once all the water has evaporated, take the pan off the heat.
  6. Serve and enjoy! 😀

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