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One-Pot Spaghetti with Bacon and Kale

This weeknight wonder basically cooks itself. Even better, the pasta absorbs more flavor while simmering in the sauce for the ultimate win-win.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
617 calories per serving

Ingredients

> 2 tbsp olive oil
> 5 slices bacon, chopped
> 3 cloves garlic, sliced
> 2 (15 oz) cans diced tomatoes
> 2 3/4 cups water
> 1 tsp salt
> 12 oz spaghetti, broken in half
> 3 cups packed chopped kale
> 1/2 cup grated Parmesan cheese
> 2 tbsp finely chopped parsley

Steps

1
In a large Dutch oven, heat the oil and bacon on medium. Cook 10 min., until browned, stirring occasionally. With slotted spoon, transfer bacon to a plate. Add the garlic and cook 1 min., stirring often.
2
Stir in the diced tomatoes, water, and salt. Heat to a boil on high. Add the spaghetti and chopped kale to boiling liquid, submerging pasta completely. Return to a boil. Reduce heat to maintain simmer. Cover and cook 10 min., until pasta is al dente.
3
Stir in the Parmesan and bacon. Season with salt and pepper to taste. Garnish with the parsley.

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