One-Pot Spaghetti (with Cherry Tomatoes and Kale)
Description
A lovely, super cozy, super easy one-pot meal that honestly, is very similar to Farro One-Pot Wonder, which might be why we loved it so much! Borrowed from NYT Cooking, this is another recipe that you could be quite flexible with depending on what you have on hand – enjoy!
Ingredients
1 lb. (454 g) spaghetti
~2 lbs. cherry tomatoes, halved – or any other kind of tomato, chopped
2 lemons, zested
~1/3 c. olive oil AND 2 t. kosher salt
1 bunch of kale or spinach, cleaned and chopped (I’ve also used a 500 g bag of frozen kale)
For serving – lots of freshly ground pepper and freshly grated Parmesan
Instructions
Bring 3 to 4 cups of water to a boil and in a large pot or skillet, place the spaghetti (break it in halve if you need to make it fit), tomatoes, lemon zest, olive oil and salt. Carefully add the boiling water to the pan (this is also a good place to throw in any extra tomato sauce etc. that you have on hand), cover your pan and bring everything to a boil. Reduce the heat and simmer for 6 to 10 minutes until your pasta is barely al dente, use tongs to move everything around so that the spaghetti doesn’t clump and then add in the greens that you’re using and continue to simmer until the liquid has reduced to a point to make you happy. Taste for seasonings, dish up into large bowl and garnish generously!
