One-Pot Spaghetti with Kale and Cherry Tomatoes

So, kale is good for us. We all know this.
It also tastes great. And there are many ways to prepare it: gratins, casseroles, salads, chips, pesto, smoothies, baked, with quinoa, et cetera, et cetera, et cetera.
In fact, I’m unwaveringly certain that the last thing this blog — let alone the internet — needs is another kale recipe.
But I can’t help it.
I made myself some fantastic spaghetti with kale last weekend and I couldn’t not share it.
It would be just rude to keep it from you. Because you and I have no cooking secrets and it should always be that way.

So where was I? Oh, that’s right, last weekend.
Saturday was my cheat day, also known as the day of the week (either Saturday or Sunday depending on my schedule) where I still work out but I do allow myself to eat whatever I want. Now don’t get carried away, you will never see me wolfing down on a bucket of KFC or a super-sized double Whopper menu.
On my cheat day I usually eat a carb-o-licious meal. Like a big plate of spaghetti. Oh yeah!
And if the spaghetti are gluten-free and served with good-for-you veggies such as salad and tomatoes, it doesn’t feel like cheating at all.

Enters these One-Pot Spaghetti with Kale and Cherry Tomatoes.
A super simple recipe, where raw spaghetti, cherry tomatoes, kale, garlic, and lemon zest are cooked together in single pan, cooking the spaghetti and forming a thick, starchy, and flavorful sauce at the same time.
This technique is internet famous, but this take on the phenomenon is pretty spectacular.
And please believe me when I say that kale never tasted so good.
This is a healthy, quick, and easy pasta dinner that is also endlessly adaptable. You can toss in some fresh chopped herbs, or sub the Parmesan with nutritional yeast (to make it vegan) or crumbled feta (to give a Greek flavor). Your call.

One-Pot Spaghetti with Kale and Cherry Tomatoes                                                              Print this recipe!
Adapted from NYTCooking

Ingredients
Serves 5

1 lb / 453 gr spaghetti (I used gluten-free Garofalo spaghetti)
1 lb / 453 gr cherry tomatoes, halved
1 bunch of kale, destemmed and chopped
Zest of 2 lemons
4 tablespoons olive oil
2 teaspoons fine grain salt
Pinch of red pepper flakes (optional but highly recommended)
Salt and pepper to taste
Grated Parmesan cheese for serving

Directions

Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
Add 4 cups of water (1 liter) and bring to a boil.
Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
Season to taste with salt and pepper, top with Parmesan cheese and serve!

Nutrition facts

One serving yields 443 calories, 13 grams of fat, 75 grams of carbs, and 9 grams protein.