Pasta with kale, garlic, and rosemary

Don't you love one pot meals? This is my latest favorite crave , and because there's so much kale in the pasta, I don't bother with making a salad.

To make:

1/2 box vermicelli pasta ( about a handful)

4 cups torn kale ( tear from the stems, discard stems)

2-3 fat cloves garlic, pressed in a garlic press

olive oil

2 T. fresh rosemary, stripped from stems

salt, pepper, and parmesan as desired

Bring a large pasta pot full of water to the boil.

Add 1-2 t. salt, and about a tablespoon of olive oil.

Add the pasta and the kale, cook 8 minutes.

Drain, put back in pot, and add the pressed garlic, rosemary, and the salt and pepper.

Heap in pasta bowls and drizzle with olive oil.

Serve with a grater and a hunk of parmesan.

Comments: 25

Adelaide M. Oct 18, 2009, 8:07pm EDT

That looks yummy. I'm not generally a big fan of kale, so I'd probably make it with spinach. Then again, put garlic and rosemary on pretty much anything and I'll eat it.

Katrina Hall Oct 18, 2009, 8:18pm EDT

Oh, but the kale is so tender this way, Adelaide! Lots of vitamins and good for you. And I'm with you on the garlic and rosemary!
Many thanks -

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j - Frugal Mom - r. Oct 18, 2009, 8:14pm EDT

I have never tasted kale. Does it taste like spinach?

Katrina Hall Oct 18, 2009, 8:21pm EDT

Beefier than spinach, j r. I love it. Holds up really well in soups, too. I grew up eating a lot of kale because my stepfather was Portuguese, and it was a very popular green in Portuguese recipes. Sometimes it can be tough, which is why I tear it off the stem and into smallish pieces. Some kale leaves can be enormous!

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Madame Donna C. Oct 18, 2009, 8:27pm EDT

Such a simple and healthy dish! I might try this with quinoa pasta for my gluten free diners.

Katrina Hall Oct 18, 2009, 8:36pm EDT

I've never tried quinoa pasta , actually. When I was looking at this photo, I was thinking how anemic and white it was, but I'm just not a fan of whole wheat pasta at all. I might see if I can find the quinoa, Mme. D - thanks for the idea!

Madame Donna C. Oct 18, 2009, 8:42pm EDT

Kat, I've been using brown rice pastas and quinoa pastas for a few years. They hold up well to sauces and aromatics and add an additional nutritional value to the meal. I find the quinoa the "toothier" pasta and I find it at Whole Foods, Trader Joes and local grocers now. I have almost given up on semolina pasta because of the lack of nutritional value.

Katrina Hall Oct 18, 2009, 8:46pm EDT

When I was on a flour-free diet some years ago ( and also dairy,sugar, and fruit free!) I remember trying the rice pasta. I didn't much like it. Think I might look for the quinoa, even though I loathe straight quinoa. I think it has to do with the texture. Thanks for the information!

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Angela <:3---}~~~~ M. Oct 18, 2009, 8:47pm EDT

kale and rosemary that sounds different

Katrina Hall Oct 18, 2009, 8:51pm EDT

Kale doesn't have a strong taste, Angela, so the rosemary and garlic add just the right zing to this pasta dish. Delicious!

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Priscilla (wishing I was in Costa Rica) ~. Oct 18, 2009, 9:15pm EDT

Sounds delicious & very easy to make!

Katrina Hall Oct 18, 2009, 10:35pm EDT

Thanks, Priscilla! And don't you love that kale is so good for you, too?

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Marianne M. Oct 18, 2009, 10:17pm EDT

Gorgeous recipe ... I'm a sucker for anything with pasta!

Katrina Hall Oct 18, 2009, 10:36pm EDT

Thanks, Marianne! Yup, that would be me, too.

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Kathy D. Oct 18, 2009, 10:24pm EDT

This looks wonderful!

Katrina Hall Oct 18, 2009, 10:37pm EDT

Thanks, Kathy! I've really been enjoying it the last few days and never get tired of it - at least, not yet:)

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Richard Frisbie Oct 18, 2009, 11:05pm EDT

there's a similar recipe in this month's bon appetitte except it adds bread crumbs - kale and pasts and garlic - what could be bad no matter what else you add - great one pot dish!