Description
A simple and hearty pasta dish made with sautéed kale, juicy tomatoes, and garlic. This flavorful recipe comes together quickly for a satisfying vegetarian meal.
Ingredients
Units
Scale
- 8 oz pasta (your choice)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups chopped kale (stems removed)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the chopped kale and cook for 3–5 minutes until wilted.
- Stir in the diced tomatoes with their juices and red pepper flakes. Simmer for 5–7 minutes, allowing flavors to blend.
- Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to combine with the sauce.
- Serve warm with grated Parmesan cheese if desired.
Notes
- Use whole wheat or gluten-free pasta as preferred.
- For a richer flavor, add a splash of balsamic vinegar or a pat of butter at the end.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg