# What You Need:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti
02 - 7 oz curly kale, stems removed, leaves roughly chopped
03 - 14 oz cherry tomatoes, halved
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
→ Liquids & Oils
06 - 4 cups vegetable broth
07 - 2 tbsp olive oil
→ Seasonings
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Finish & Garnish
12 - ½ cup grated Parmesan cheese or vegetarian hard cheese
13 - Fresh basil leaves, for garnish
14 - Extra olive oil, for drizzling (optional)
# How To Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add halved cherry tomatoes, chopped kale, dried spaghetti, vegetable broth, dried oregano, dried basil, chili flakes (if using), salt, and pepper to the pan.
04 - Bring mixture to a simmer. Use tongs to gently stir, ensuring the spaghetti is fully submerged in the liquid.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until spaghetti reaches al dente texture and kale is tender. Add additional broth or water as needed to prevent sticking.
06 - Remove from heat. Sprinkle grated Parmesan or vegetarian hard cheese over the dish and toss gently to combine.
07 - Plate the spaghetti hot, garnished with fresh basil leaves and an optional drizzle of olive oil.
