Adapted from:


1 lb / 453 gr spaghetti (wheat or gluten-free)
1 basket cherry tomatoes, halved
1 bunch of kale, de-stemmed and chopped
Zest of 2 lemons
4 tablespoons olive oil
2 teaspoons fine grain salt
Pinch of red pepper flakes (optional but highly recommended)
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)


  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water (1 litre) and bring to a boil.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!