Save It 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 on a chilly evening when I craved something both comforting and nutritious but didn't want a mountain of dishes to clean up afterwards. The kale and tomatoes add lovely color and freshness that make the meal feel special, yet it's simple enough for busy weeknights.
Ingredients
- Pasta & Vegetables: 350 g (12 oz) dried spaghetti, 200 g (7 oz) curly kale (stems removed, leaves roughly chopped), 400 g (14 oz) cherry tomatoes (halved), 1 medium onion (finely chopped), 3 garlic cloves (minced)
- Liquids & Oils: 900 ml (4 cups) vegetable broth, 2 tbsp olive oil
- Seasonings: 1 tsp dried oregano, 1 tsp dried basil, ½ tsp chili flakes (optional), salt and freshly ground black pepper (to taste)
- Finish & Garnish: 50 g (½ cup) grated Parmesan cheese (or a vegetarian hard cheese), fresh basil leaves (to serve), extra olive oil (for drizzling, optional)
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add garlic:
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add main ingredients:
- Add the 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 the spaghetti is al dente and the kale is tender. Add a splash more broth or water if needed to prevent sticking.
- Finish:
- Remove from heat. Sprinkle with grated Parmesan and toss to combine.
- Serve:
- Serve hot, garnished with fresh basil and an extra drizzle of olive oil if desired.
Save It This colorful pasta instantly became a family favorite. My kids love twirling their noodles and even skeptics go back for seconds, impressed by how tasty kale can be!
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 if needed. Always check product labels for allergens.
Nutritional Information
Per serving: 380 calories, 10 g total fat, 60 g carbohydrates, 13 g protein
Save It Enjoy this easy one-pot spaghetti as a wholesome weeknight meal, and savor how the flavors come together with minimal fuss.
Common Questions About Recipes
- → Can I use spinach instead of kale?
Yes, spinach can be substituted for kale for a milder greens flavor and quicker cooking time.
- → How do I keep the spaghetti from sticking?
Stir occasionally and ensure the pasta is fully submerged in the broth. Adding a little extra liquid if needed helps prevent sticking.
- → Is this suitable for a vegan diet?
Omit the Parmesan or use a plant-based hard cheese alternative to make it vegan-friendly.
- → Can I add protein to this dish?
Yes, adding drained chickpeas or white beans during cooking boosts protein content and complements the flavors.
- → What cooking equipment is recommended?
A large deep skillet or Dutch oven works best for even cooking and easy stirring.