Best 2 Kale Tomato And Lemon Magic One Pot Spaghetti Recipes
Indulge in the vibrant flavors of a one-pot spaghetti dish that combines the best of fresh produce and the tangy zest of lemon. This recipe features hearty kale, juicy tomatoes, and a burst of lemon, all coming together in a single pot for a quick and satisfying meal. The kale adds a touch of bitterness that complements the sweetness of the tomatoes, while the lemon provides a refreshing acidity that brightens up the dish. Whether you're a vegetarian looking for a flavorful pasta option or simply seeking a nutritious and delicious dinner, this kale, tomato, and lemon magic one-pot spaghetti is sure to hit the spot. Let's dive into the recipe and explore the culinary wonders that await!
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KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI
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.
Provided by Anna Jones
Categories Pasta One-Pot Meal Tomato Lemon Kale Quick & Easy Parmesan Dinner Vegetarian
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
- Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back 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.
- Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
- Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.
ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE
In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones's vegetarian take on the phenomenon, adapted from her book "A Modern Way to Cook." The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.
Provided by Tejal Rao
Categories easy, quick, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
- Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 21 grams, Carbohydrate 99 grams, Fat 26 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 9 grams
Tips:
- Use ripe tomatoes: For the best flavor, use ripe, juicy tomatoes. If you don't have any on hand, you can substitute canned diced tomatoes, but be sure to drain them well.
- Don't overcrowd the pot: When adding the spaghetti to the pot, be sure not to overcrowd it. If the spaghetti is too crowded, it will not cook evenly and will become mushy.
- Stir occasionally: Stir the spaghetti occasionally while it is cooking to prevent it from sticking to the bottom of the pot.
- Add the cheese at the end: Add the Parmesan cheese to the spaghetti just before serving. This will help to prevent the cheese from becoming rubbery.
- Serve immediately: Spaghetti is best served immediately after it is cooked. If you need to store it, let it cool completely before refrigerating. It will keep in the refrigerator for up to 3 days.
Conclusion:
This kale, tomato, and lemon magic one-pot spaghetti is a quick and easy weeknight meal that is packed with flavor. It is made with simple ingredients that you probably already have on hand, and it can be on the table in under 30 minutes. So next time you're looking for a delicious and easy pasta dish, give this recipe a try. You won't be disappointed!
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