First, add water to a medium-sized pot and begin to let that boil. While you wait on that, start on the veggies!
Wash and dry the tomato and kale. You may have to go through quite a few paper towels to remove all the water. Then slice away alla Iron Chef! Just slice the kale leaves into strips, chop the tomato into small cubes and onion into thin pieces.
Once your water is boiling, add in your pasta and start a time for 8 minutes. (This will leave you with al dente pasta- the BEST kind!) When five minutes are left on the timer, heat a pan on medium and melt your butter/spread of choice. (You could also substitute this for EVOO but a butter will give the veggies a rich flavor.)
Once the spread/butter is completely melted, add in the veggies, sprinkle with some freshly ground pepper and maintain cooking on medium heat while stirring.
After three minutes, cover and put on low heat. Then uncover and turn off heat when the pasta timer goes off.
Drain your pasta and rinse with cool water to prevent sticking. Then combine pasta and veggies into a mixing bowl. Toss with your salad servers.
Serve pasta in a bowl and enjoy your vegan Italian-style lunch! This is actually really good! The tomatoes and butter play off the kale and add a sweet, rich flavor.
