One-Pot Spaghetti with Kale and Cherry Tomatoes

One-Pot Spaghetti with Kale and Cherry Tomatoes

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!