As the weather gets cooler, our meals get a little heartier. Here's a super simple and delicious vegetarian spaghetti that is perfect for busy weeknights or a quick Saturday lunch.
What you need
12 ounces whole-wheat spaghetti
1/3 cup Tessemae’s Cracked Pepper Dressing
1 cup grated Pecorino Romano cheese
4 cups loosely packed baby kale
What to do
Cook spaghetti in a large pot of salted boiling water according to the box. Before draining, reserve about ½ cup of the pasta water.
Return drained spaghetti to the pot and toss with Cracked Pepper Dressing and half of the pecorino cheese. Add half of the pasta water, then remaining pecorino and continue to toss. Add more pasta water if needed to loosen. Fold in the kale.
Serve pasta topped with more pecorino and a drizzle of Cracked Pepper Dressing.