# Components:
→ Pasta & Vegetables
01 - 12 ounces dried spaghetti
02 - 7 ounces curly kale, stems removed, 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, for serving
14 - Extra olive oil, for drizzling (optional)
# Method Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add halved cherry tomatoes, chopped kale, dried spaghetti, vegetable broth, dried oregano, basil, chili flakes, salt, and black pepper into the pan.
04 - Bring mixture to a simmer, using tongs to gently stir and ensure spaghetti is submerged.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add extra broth or water as needed to prevent sticking.
06 - Remove from heat, sprinkle with grated Parmesan cheese, and toss to combine evenly.
07 - Plate the dish and garnish with fresh basil leaves and an optional drizzle of olive oil.
