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
AuthorTerry Engels
Ingredients
14ouncesspaghetti or linguine
14ouncescherry tomatoes
Zest of 2 large lemons
7tablespoonsolive oil
2teaspoonssea salt
1bunch of kale or spinach14 oz.
Parmesan cheese
Instructions
Boil a kettle of water.
Heat a large, shallow pan with a lid.
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.
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.
Once all the water has evaporated, take the pan off the heat.