Ingredients

The following ingredients have 4 Servings
  • 1 pound spaghetti
  • 1 pound cherry tomatoes, halved (about 2 pints)
  • 2 lemons, zested
  • 1/4 cup plus 3 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 bunch kale or spinach, leaves only, washed and chopped
  • Black pepper
  • Parmesan, for serving

Instruction

  • 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.