Spaghetti With Cherry Tomatoes And Kale Recipes

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ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE



One-Pot Spaghetti With Cherry Tomatoes and Kale image

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones's vegetarian take on the phenomenon, adapted from her book "A Modern Way to Cook." The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Provided by Tejal Rao

Categories     easy, quick, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound spaghetti
1 pound cherry tomatoes, halved (about 2 pints)
2 lemons, zested
1/4 cup plus 3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste
1 bunch kale or spinach, leaves only, washed and chopped
Black pepper
Parmesan, for serving

Steps:

  • Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
  • Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 21 grams, Carbohydrate 99 grams, Fat 26 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 9 grams

KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI



Kale, Tomato, and Lemon Magic One-Pot Spaghetti image

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes get bad press. I think there is a time and place for a good bowl of pasta. Saying that, I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea, or buckwheat spaghetti-they are gluten-free, and all have incredible individual flavors and make a welcome change if pasta is a staple in your house. The key to this recipe is to measure your water carefully and to use the right pan: you need a large, shallow sauté pan or casserole large enough to fit the pasta lying down. A large, deep frying pan or wok would work well too.

Provided by Anna Jones

Categories     Pasta     One-Pot Meal     Tomato     Lemon     Kale     Quick & Easy     Parmesan     Dinner     Vegetarian

Yield Serves 4 generously

Number Of Ingredients 7

14 ounces/400 g spaghetti or linguine
14 ounces/400 g cherry tomatoes
Zest of 2 large unwaxed lemons
7 tablespoons/100 ml olive oil
2 heaping teaspoons flaky sea salt (if you are using fine-grain table salt, add a bit less)
1 (14-ounce/400-g) bunch of kale or spinach
Parmesan cheese (I use a vegetarian one) (optional)

Steps:

  • Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
  • Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 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, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
  • Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
  • Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.

CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA



Cherry tomato, kale, ricotta & pesto pasta image

Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
3 garlic cloves , chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne
200g kale , chopped
4 tbsp ricotta
4 tbsp fresh pesto
parmesan or vegetarian alternative, to serve (optional)

Steps:

  • Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.
  • While the sauce is cooking, cook the pasta following pack instructions - add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.

Nutrition Facts : Calories 641 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

SPAGHETTI WITH SHRIMP, KALE, AND BURST TOMATOES



Spaghetti with Shrimp, Kale, and Burst Tomatoes image

Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and you'll have this easy and delicious dinner ready to eat in about 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
1 small bunch kale, stems removed, leaves torn into small pieces (about 8 cups)
1/4 cup extra-virgin olive oil
1/4 teaspoon red-pepper flakes, plus more for serving
4 cloves garlic, thinly sliced
2 pints grape tomatoes
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
Grated Parmigiano-Reggiano, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
  • Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.

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