Save 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.
The first time I made this pasta, my family was amazed at how flavorful everything was with so little effort. The rich tomato and kale combination came together quickly and disappeared even faster at the dinner table.
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
- Prepare Aromatics:
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook for 3–4 minutes until softened.
- Cook 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 spaghetti is submerged.
- Cook Covered:
- Cover and cook for 10–12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add 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 leaves and an extra drizzle of olive oil if desired.
Save Everyone had second helpings and even our pickiest eater enjoyed the kale. It has now become a requested favorite on busy weeknights.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs
Notes
For a vegan version, use a plant-based hard cheese or omit the cheese. Add chickpeas or white beans for protein, or substitute spinach for kale as desired.
Nutritional Information
Per serving: 380 calories, 10 g total fat, 60 g carbohydrates, 13 g protein
Save This one-pot spaghetti saves time and dishes. Enjoy leftovers for lunch or reinvent them in a casserole the next day.
Recipe FAQ
- → Can I substitute kale with another green?
Yes, spinach or Swiss chard work well as alternatives and cook quickly while offering similar texture and flavor.
- → How do I prevent the spaghetti from sticking?
Ensure the pasta is fully submerged in the broth and stir occasionally. Adding extra broth or water helps maintain moisture and prevents sticking.
- → Is it possible to make this dish vegan?
Absolutely. Replace Parmesan with a plant-based hard cheese or omit it. The dish remains flavorful and satisfying.
- → What cooking tools are recommended for this dish?
A large deep skillet or Dutch oven is ideal for even cooking, along with basic tools like a chef's knife and tongs for stirring.
- → Can I add protein to this pasta?
Yes, draining and adding canned chickpeas or white beans provides extra protein and complements the flavors well.