weeknight wonders: angel hair with cherry tomatoes and kale

Can you believe it's June?  June!  How the heck did that happen?  

Every year, I feel like the pace picks up a little more and a little more.  Like I'm plowing through life on a train and with each passing year the conductor ups the speed just a tad.  Life is passing by so fast, this year especially.  Jason and I just got back from vacation, summer is in full swing here in Virginia, and in just under three months our baby will be here.  Life is surging, changing, rushing, leaping forward...  I just want to savor these last few months, try not to let them slip away.

This recipe is definitely a time saver and is perfect for warm weather.  Boil a little pasta and kale, sauté some tomatoes, toss in a dollop of ricotta, and top with spices.  It's a light, easy, one-pot meal that is on the table in minutes.  Because it's packed with fresh herbs, kale, and tomatoes, I don't mind serving it without a salad. Another great meal for crazy weeknights.  The best part is that Jason loved this meal.  In spite of him initially prickling at the idea of no meat, he downed two servings in minutes. Enjoy and happy Monday! 

Angel Hair with Cherry Tomatoes and Kale
Adapted from Meatless by Martha Stewart Living
Click here for a printable recipe!

Ingredients: 
12 ounces gluten-free angel hair
2 cups kale, chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh rosemary or 1 teaspoon dried rosemary
1/2 cup cherry tomatoes
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons sea salt
1 teaspoon red pepper flakes
1/2 cup light ricotta
1 tablespoon olive oil, for serving

Prep: 10 minutes
Cook Time: 10 minutes
Yields: 4 servings

Method:

1. In a small saucepan over a low heat, heat olive oil.  Add garlic and rosemary and sauté until brown, about 2 minutes.  Add cherry tomatoes and sauté for about 8 minutes or until tomatoes start to burst. 

2. In the meantime, cook pasta according to package instructions.  During the last minute of boiling, add kale. Drain and return to pot with a tad of pasta water.  Add garlic powder, salt, and pepper.  Toss pasta and add tomatoes.

3. Divide pasta into 4 bowls.  Top each with a dollop of ricotta.  Drizzle with olive oil and top with red pepper flakes.