Vibrant pasta featuring spaghetti, kale, and cherry tomatoes, cooked together for easy prep and cleanup.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 ounces dried spaghetti
02 - 7 ounces curly kale, stems removed, leaves roughly chopped
03 - 14 ounces cherry tomatoes, halved
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
→ Liquids & Oils
06 - 4 cups vegetable broth
07 - 2 tablespoons olive oil
→ Seasonings
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - ½ teaspoon 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, to serve
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 the finely chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for an additional minute until fragrant.
03 - Add halved cherry tomatoes, chopped kale, dried spaghetti, vegetable broth, dried oregano, dried basil, chili flakes, salt, and freshly ground black pepper.
04 - Bring mixture to a gentle simmer. Use tongs to stir gently, ensuring spaghetti remains submerged.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add additional broth or water if needed to prevent sticking.
06 - Remove from heat, sprinkle grated Parmesan cheese over the top, and gently toss to combine.
07 - Serve hot, garnished with fresh basil leaves and an optional drizzle of olive oil.
