A simple, healthy, and flavorful pasta dish made with kale, cherry tomatoes, garlic, and olive oil — perfect for a quick weeknight dinner.

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Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute until fragrant.
Add the cherry tomatoes and cook for 5-7 minutes until they begin to soften and release juices.
Stir in the kale and cook for 3-5 minutes until wilted.
Add the cooked pasta to the skillet and toss to combine. Add reserved pasta water a little at a time to loosen the sauce, if needed.
Season with salt, black pepper, and red pepper flakes (if using).
Serve hot, garnished with grated Parmesan if desired.

Use whole wheat or gluten-free pasta for a healthier or dietary-specific option.
Add white beans or grilled chicken for extra protein.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.