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.
I developed this recipe after craving a hearty, veggie-rich dinner that would come together in a single pan. The balance of kale and juicy tomatoes makes each bite both wholesome and satisfying.
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 vegetarian hard cheese), Fresh basil leaves (to serve), Extra olive oil (for drizzling, optional)
Instructions
- Prepare the pan:
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Cook garlic:
- Stir in garlic and cook for 1 minute, until fragrant.
- Add main ingredients:
- 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 to 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 and extra olive oil if desired.
Save I love how this dish brings out lively conversation at the dinner table the aroma of basil and tomato always reminds my family of cozy weeknight dinners at home.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs
Allergen Information
Contains wheat (gluten) and milk (dairy, Parmesan). For gluten-free, use gluten-free spaghetti. For dairy-free, omit cheese or use an alternative.
Nutritional Information
Per serving: 380 calories, 10 g fat, 60 g carbohydrates, 13 g protein
Save This one-pot meal turns veggies and pantry staples into a comforting, flavorful family favorite. Enjoy leftovers the next day for an even better taste.
Common Questions
- → How do I prevent the spaghetti from sticking?
Stir the spaghetti gently when adding it to the broth and occasionally during cooking. Adding enough liquid to fully submerge the pasta also helps prevent sticking.
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard can be great alternatives if you prefer a milder taste or different texture.
- → Is it possible to make this dish vegan?
Omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → What can I add for extra protein?
Consider stirring in cooked chickpeas or white beans before serving to boost protein content.
- → How do I store leftovers for best quality?
Keep leftovers in an airtight container refrigerated up to 2 days. Reheat gently adding a splash of broth if needed to restore moisture.