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)
- 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).
- Add 4 cups of water (1 litre) and bring to a boil.
- Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
- Season to taste with salt and pepper, top with Parmesan cheese and serve!