Kale and Feta One-Pot Pasta


  • 3 tablespoons olive oil
  • 6 to 8 cups packed fresh kale leaves
  • ⅛ teaspoon salt
  • 4-1/2 cups water
  • 1 pint cherry tomatoes, halved
  • 1 package (12-ounces) Fettuccine Pasta
  • 3 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 2 tablespoons Extra Virgin Olive Oil
  • ½-cup crumbled feta cheese


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.

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