One-pot linguine with winter greens

8
Total Time
33 min
Prep
18 min
Cook
15 min
Serves
4
Difficulty
Easy
Cooking all the ingredients, even the pasta, in one pot certainly streamlines prep, cook, and cleanup times—this recipes comes together in about 30 minutes, giving plenty of time for the grape tomatoes and red onion to cook down. It also allows the starch from the pasta water to create a lovely, creamy sauce, thanks to the addition of both goat cheese and Pecorino cheese. You can also use whatever hearty green you like, from mustard greens to Swiss chard and turnip greens. This warming, comforting dinner is ideal to put together for any chilly weeknight.

Ingredients

uncooked whole wheat pasta

½ pound(s), linguini variety

grape tomatoes

8 oz, halved

uncooked red onion(s)

1 medium, sliced

garlic clove(s)

3 medium clove(s), thinly sliced

fresh thyme

2 sprig(s)

olive oil

4 tsp

table salt

1 tsp

red pepper flakes

¼ tsp

water

3½ cup(s)

uncooked kale

6 cup(s), baby variety

soft-type goat cheese

2 Tbsp, crumbled

grated Pecorino cheese

2 Tbsp

Instructions

  1. Combine pasta, tomatoes, onion, garlic, thyme, oil, salt, red pepper flakes and water in a large 12-inch deep skillet; bring to a boil. Cook, stirring and turning pasta frequently with tongs, 6 minutes.
  2. Add kale, one third at a time, stirring until each batch is wilted. Boil, stirring, until pasta is al dente and cooking liquid thickens, about 3 minutes. Remove pan from heat; remove and discard thyme. Stir in goat cheese and pecorino until combined; serve.
  3. Serving size: 1 1/4 c

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