Save to Pinterest A vibrant, budget-friendly one-pot pasta dish featuring tender spaghetti, hearty kale, and juicy tomatoes. Minimal prep and easy cleanup make it perfect for busy weeknights.
We first tried this recipe on a busy Wednesday and it became an instant favorite. The spaghetti soaks up the savory broth while kale and tomatoes add bright flavor, making it a meal that everyone enjoys.
Ingredients
- Dried spaghetti: 350 g (12 oz)
- Curly kale: 200 g (7 oz), stems removed, leaves roughly chopped
- Cherry tomatoes: 400 g (14 oz), halved
- Onion: 1 medium, finely chopped
- Garlic cloves: 3, minced
- Vegetable broth: 900 ml (4 cups)
- Olive oil: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Chili flakes (optional): ½ tsp
- Salt and freshly ground black pepper: to taste
- Grated Parmesan cheese (or vegetarian hard cheese): 50 g (½ cup)
- Fresh basil leaves: to serve
- Extra olive oil (optional): for drizzling
Instructions
- Cook the onion:
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
- Add garlic:
- Stir in minced garlic and cook for 1 minute, until fragrant.
- Add vegetables and pasta:
- Add cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and black pepper.
- Simmer:
- Bring to a simmer, using tongs to gently stir and ensure spaghetti is submerged.
- Cook covered:
- Cover and cook 10 to 12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add a splash of broth or water if needed.
- Finish:
- Remove from heat. Sprinkle with grated Parmesan and toss to combine.
- Serve:
- Serve hot, garnished with fresh basil and a drizzle of extra olive oil if desired.
Save to Pinterest Our family loves sharing this meal together—especially when everyone gathers in the kitchen to help prep the veggies and set the table for dinner.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs
Allergen Information
Contains wheat and milk. Use gluten-free spaghetti and dairy-free cheese as needed. Always check labels for allergens.
Nutritional Information
Per serving: 380 calories, 10 g fat, 60 g carbohydrates, 13 g protein
Save to Pinterest This one-pot pasta makes weeknight cooking both simple and delicious. Enjoy the fresh flavors and easy cleanup!
Ask About This Recipe
- → Can I substitute spinach for kale?
Yes, fresh spinach can be used as a milder alternative to kale. Add it towards the end of cooking to prevent over-wilting.
- → How do I keep the spaghetti from sticking?
Make sure the pasta is fully submerged in the broth and stir occasionally. Adding a bit more broth or water during cooking helps prevent sticking.
- → What can I use instead of Parmesan cheese?
You can use a plant-based hard cheese or omit the cheese entirely for a vegan-friendly option without sacrificing flavor.
- → Is this suitable for gluten-free diets?
Yes, simply use gluten-free spaghetti to adapt this dish for gluten-free needs.
- → Can I add protein to this dish?
For extra protein, add drained chickpeas or white beans during cooking to complement the vegetables and pasta.