Kale, Tomato, and Lemon Magic One-Pot Spaghetti

August 22, 2016

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan. No fuss, one pan, and a killer bowl of pasta.

Pasta and gluten sometimes get bad press. I think there is a time and place for a good bowl of pasta. Saying that, I opt for interesting pastas as often as I do the traditional kind.Try corn, chickpea, or buckwheat spaghetti—they are gluten-free, and all have incredible individual flavors and make a welcome change if pasta is a staple in your house.

The key to this recipe is to measure your water carefully and to use the right pan: you need a large, shallow sauté pan or casserole large enough to fit the pasta lying down. A large, deep frying pan or wok would work well too.

Reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.

Magic One Pot Spaghetti with Kale, Tomato, and Lemon

SERVES

PREP TIME

10 min

COOK TIME

10 min

Ingredients

1 16-ounce box spaghetti or linguine

3 cups cherry tomatoes, halved

Zest of 2 large lemons

Scant 1/2 cup extra-virgin olive oil

2 heaping teaspoons flaky sea salt (if you are using fine-grain table salt, add a bit less)

1 bunch of kale or spinach, tough stalks removed and leaves coarsely torn

Parmesan cheese for garnish (optional)

Directions

Fill and boil a kettle of water. Place a large, shallow pan on the stovetop.

Put the pasta and halved tomatoes in the pan, along with the lemon zest, olive oil, and salt. Add about 1 quart of boiling water, put a lid on the pan, and bring it to a boil.

Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

Add the kale to the pasta and tomatoes, and cook for another 2 minutes.

Once almost all the water has evaporated, take the pan off the heat and, using tongs, tangle the pasta into four bowls. Top with a little Parmesan.