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.
I first made this spaghetti on a hectic Monday evening when I wanted something comforting but didn&t want to spend hours in the kitchen. The ease of tossing everything together in a single pot was exactly what I needed!
Ingredients
- Dried spaghetti: 350 g (12 oz)
- Curly kale, stems removed, leaves roughly chopped: 200 g (7 oz)
- Cherry tomatoes, halved: 400 g (14 oz)
- Medium onion, finely chopped: 1
- Garlic cloves, minced: 3
- 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, for drizzling (optional):
Instructions
- Sauté onion:
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute, until fragrant.
- Add vegetables & pasta:
- Add cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and pepper.
- Simmer:
- Bring to a simmer. Use tongs to gently stir and ensure the spaghetti is submerged.
- Cook covered:
- Cover and cook for 10–12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add a splash of broth or water if needed.
- Combine with cheese:
- Remove from heat. Sprinkle with grated Parmesan and toss to combine.
- Serve:
- Serve hot, garnished with fresh basil and a drizzle of olive oil if desired.
Save to Pinterest This recipe quickly became my family&s favorite. Everyone gathers for seconds, especially when it&s served with a fresh sprinkle of basil on top.
Required Tools
Large deep skillet or Dutch oven, chef&s knife, cutting board, measuring cups and spoons, tongs
Allergen Information
Contains wheat (gluten), milk (dairy, Parmesan). Use gluten-free spaghetti and dairy-free cheese for allergies.
Nutritional Information
Per serving: 380 Calories, 10 g Total Fat, 60 g Carbohydrates, 13 g Protein
Save to Pinterest This meal makes busy evenings so much easier. Enjoy with a glass of crisp white wine for a truly relaxing dinner.
Questions & Answers
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard can be substituted for kale, though cooking times may vary slightly.
- → How do I know when the spaghetti is perfectly cooked?
Check that the spaghetti is al dente—tender but still slightly firm to bite—after about 10 to 12 minutes simmering.
- → What if I want to make this dish vegan?
Replace Parmesan with a plant-based hard cheese or omit it entirely while maintaining the other flavors and textures.
- → Is it possible to add protein to this dish?
Yes, adding a can of drained chickpeas or white beans enhances protein content without altering the core flavors.
- → Can I prepare this ahead of time?
While best served fresh, leftovers keep well refrigerated and can be gently reheated with a splash of broth to restore moisture.