Easy Bruschetta Pasta with Parmesan
This easy spaghetti dish is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of umami-flavor!
Servings: 4 servings
Calories: 915kcal
Ingredients
- 1 (16 oz) pack organic spaghetti
- 3 cups herb roasted tomatoes
- 2 cups chopped organic kale
- 2 garlic cloves, minced
- ¼ cup unsalted butter + 1 Tbsp!
- ¼ cup Grapeseed oil (See Notes!)
- 2 cups freshly grated parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
GARNISH:
- Fresh basil leaves
- Fresh parsley leaves
- Freshly grated parmesan cheese
Instructions
- To begin, cook spaghetti according to packaging, drain, and set aside. **TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**
- Be sure to roast your tomatoes at this point. Once done, remove from oven and set aside.
- In a medium 10-inch skillet over medium-high heat, add the oil and melt the butter, stirring everything together. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Reduce the heat to medium-low and toss in half of the roasted tomatoes along with the chopped kale and sauté until the kale begins to wilt and the tomatoes are slightly broken down, about 2-3 minutes.
- Add the cooked spaghetti and toss until fully coated, cooking it for 2-3 minutes. Add the grated parmesan and toss a bit more until the cheese has slightly melted. Remove from the heat.
- Serve immediately by adding the pasta to a plate or bowl, topping it with the remaining roasted tomatoes, fresh basil or parsley, and additional freshly grated parmesan, if desired.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- VEGETABLES: You can also add additional veggies to spruce things up, such as broccolini, asparagus, brussels sprouts, collards, spinach, etc.; You can roast most of them also.
- HERB ROASTED TOMATOES: To see the recipe, tap this link.
- OIL: Instead of grapeseed oil, you can also use Extra virgin olive oil for this recipe.
- PASTA: You can use long pastas like Bucatini, Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GLUTEN-FREE: To make this dish gluten-free, simply substitute with gluten-free spaghetti.
Nutrition
Calories: 915kcal | Carbohydrates: 103g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 1783mg | Potassium: 487mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4926IU | Vitamin C: 35mg | Calcium: 629mg | Iron: 4mg