One Pot Lemony Kale + Tomato Spaghetti

Recipe adapted from NYT Cooking - A classic one pot spaghetti recipe.

This is one of those recipes that surprises everyone.

With just a handful of simple ingredients and one pot, it creates a meal that tastes far more special than the effort it requires. Fresh, bright, and incredibly satisfying, it's the kind of recipe you'll find yourself making again and again.

We've been making this pasta for years, and it remains one of our favorite weeknight family dinners. It's also one of the first recipes we share with the college students in our world, and anyone looking to build a collection of easy to prepare meals. It's affordable, forgiving, and always impressive enough to serve to family or friends.

As the pasta cooks, the cherry tomatoes soften and burst, creating a light sauce with olive oil and fresh lemon zest. A handful of kale or spinach add color, nutrients, and an easy way to add more greens to your plate.  The addition of white beans makes the sauce extra creamy, and adds 20 grams of plant-based protein per serving. 

The best part? Everything cooks in one pan, which means less cleanup and more time to enjoy a meal around the table.

Whether you're looking for a quick weeknight dinner or an easy meal to share with family or friends, this recipe is proof that simple, seasonal ingredients often make the most memorable meals.

Ingredients

Yield: 4 servings

• 1 pound spaghetti
• 1 pound cherry tomatoes, halved (about 2 pints)
• Zest of 2 lemons
• 1/4 cup plus extra virgin olive oil (more to finish)
• 2 teaspoons kosher salt, plus more to taste
• 1 bunch kale or spinach, stems removed and leaves chopped
• 1 15 ounce can cannellini beans, rinsed (optional)
• Freshly ground black pepper
• Freshly grated Parmesan, for serving

Instructions

Bring about 4-5 cups of water to a boil.

While the water is heating, place the dry spaghetti in a large, wide skillet or sauté pan. Add the cherry tomatoes, lemon zest, olive oil, and kosher salt.

Carefully pour the boiling water into the pan, making sure the pasta is submerged. Return to a gentle boil over medium-high heat.

Cook for 8 to 10 minutes, stirring and turning the pasta frequently with tongs to prevent sticking. As it cooks, the tomatoes will soften and release their juices, creating the sauce.

Add the chopped kale or spinach and the beans (if using) during the last few minutes of cooking. Continue cooking until the greens are wilted, the pasta is al dente, and most of the liquid has reduced into a light sauce.

Taste and season with additional salt and freshly ground black pepper as needed. Divide among bowls and finish with freshly grated Parmesan. If you'd like, drizzle with a little extra olive oil before serving.

Tuesday Foods Tip

This recipe is delicious as written, but it's also incredibly versatile. Paris well with roasted salmon and olive tapenade. Enjoy the leftovers for lunch the next day - they're just as good!