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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!
Course Main Course
Keyword comfort foods, dinner, easy, lunch, pasta, tomatoes, vegetarian, weeknight meals
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 (16 oz) pack organic spaghetti
  • 3 cups herb roasted tomatoes
  • 2 cups chopped organic kale
  • 2 garlic cloves, minced
  • 1/4 cup unsalted butter + 1 Tbsp!
  • 1/4 cup Grapeseed oil (See Notes!)
  • 2 cups freshly grated parmesan cheese
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp 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.