Description
A simple, healthy, and flavorful pasta dish made with fresh kale, juicy tomatoes, and garlic. Perfect for a quick weeknight dinner.
Ingredients
Units
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- 8 oz pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chopped kale, stems removed
- 1 can (14.5 oz) diced tomatoes or 2 cups fresh cherry tomatoes, halved
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add chopped kale and cook for 3-4 minutes until wilted.
- Stir in diced or cherry tomatoes, and cook for another 5-6 minutes until heated through and slightly reduced. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss to combine with the kale and tomato mixture.
- Remove from heat and top with grated Parmesan cheese if desired.
- Serve warm.
Notes
- You can use gluten-free pasta to make this dish gluten-free.
- Add a splash of pasta water if the mixture is too dry.
- Top with crushed nuts or seeds for extra texture and protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg