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 still remember the first time I served this spaghetti to my family. They could not believe such bold flavors and vibrant colors came from just one pot. It's become a favorite for busy evenings.
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, 1/2 tsp chili flakes (optional), salt and freshly ground black pepper (to taste)
- Finish & Garnish: 50 g (1/2 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 to 4 minutes until softened.
- Add Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine 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 to 12 minutes stirring occasionally until spaghetti is al dente and 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 My kids love helping add the tomatoes and kale. Cooking everything in one pot means more time for table conversation and less time cleaning up afterward.
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 cheese). For gluten-free use gluten-free spaghetti. For dairy-free omit cheese or use a dairy-free alternative. Always check labels for allergens.
Nutritional Information
Calories: 380 per serving. Fat: 10 g. Carbohydrates: 60 g. Protein: 13 g.
Save This simple pasta dish keeps dinner vibrant and satisfying every time. Enjoy with loved ones for a delicious quick meal.
Recipe FAQ
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard can be used as alternatives, adjusting cooking time slightly to avoid overcooking.
- → How do I prevent the spaghetti from sticking?
Ensure the pasta remains submerged in the broth and stir occasionally. Adding extra broth or water if needed also helps.
- → Is it possible to make this dish vegan?
Absolutely. Substitute Parmesan with a plant-based cheese or omit it entirely while maintaining rich flavors.
- → What can I add for extra protein?
Adding canned chickpeas or white beans boosts protein content without compromising taste.
- → Can I prepare this dish gluten-free?
Yes, replace regular spaghetti with a gluten-free pasta variety to accommodate dietary needs.