Pasta with Kale and Tomatoes (in 15 Minutes)

One pot meal, full of flavor and best of all it’s healthy! Kale (or spinach if you prefer) and tomatoes, mixed with olive oil, fresh garlic and Parmesan Cheese compliment your favorite pasta to make a simple, flavorful weeknight dinner.

Olive Oil

I use extra virgin olive oil in my recipes. It has a much richer, almost nutty taste compared to the light olive oil. I use it in so many recipes and on salads that we go through it pretty quickly, which can get expensive when you’re cooking in big batches…so I buy it in bulk. Whatever you do try to buy good quality first cold- pressed is the best and you can get it reasonably online.

Tomatoes

To save time I use pre-cooked boxed (tetra packed) tomatoes. I avoid using canned for health reasons (you might want to look it up some time). Plus, the boxed tomatoes have a much fresher taste.

Pasta with Kale and Tomatoes

Serves 4, Total Time: 15 minutes

12 oz. Pasta, thin spaghetti

¼ cup Olive Oil

2 cups chopped Tomatoes, drained (cooked) I like these

2-3 cloves of Garlic, crushed

½ bag Kale or entire bag of Spinach

½ cup Parmesan cheese, fresh grated

Salt and pepper to taste

Cook pasta in a large stockpot to al dente, drain and set aside.

In the same pot heat olive oil at medium high heat, add garlic and cook for about 30 seconds (don’t allow to brown).

Add greens and stir constantly, cooking just enough to wilt.

 Stir in drained tomatoes.

Add pasta and cheese, stirring together to combine and melt cheese. Salt and pepper to taste. Remove from heat and serve immediately.

Serves 4

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