Kale and Feta One-Pot Pasta

• Vegetarian

• Produce

  • 1 pint Cherry tomatoes
  • 3 Garlic cloves
  • 6 cups Kale, packed fresh leaves

• Pasta & Grains

  • 1 package Fettuccine pasta

• Baking & Spices

  • 1/8 tsp Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese

• Liquids

  • 4 1/2 cups Water

Found on diethood.com

Description

Directions

• Heat olive oil in a stockpot.
• Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
• Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.
• Cook over high heat and bring to a boil.
• Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
• Remove from heat and let stand 2 minutes.
• Drizzle with Extra Virgin Olive Oil.
• Stir in crumbled feta cheese.
• Taste for seasoning and adjust accordingly.
• Serve immediately.