Save Pin 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 tried a version of this spaghetti on a hectic weeknight, and was amazed at how flavorful it turned out with minimal effort. The one-pot method made it easy to experiment with different greens and flavorings.
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
- Start Sautéing:
- 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 Aromatics:
- Stir in the garlic and cook for 1 minute, until fragrant.
- Combine Ingredients:
- Add the cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and pepper.
- Simmer and Stir:
- Bring to a simmer. Use tongs to gently stir and ensure the spaghetti is submerged.
- Cover and Cook:
- 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.
- Finishing Touch:
- 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 Pin My family loved this served straight from the pot, especially with extra cheese sprinkled on top. It is now one of our go-to weeknight vegetarian dinners.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs.
Allergen Information
Contains wheat (gluten), 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 potential allergens.
Nutritional Information (per serving)
Calories: 380, Total Fat: 10 g, Carbohydrates: 60 g, Protein: 13 g
Save Pin This dish is a fabulous solution for busy nights and makes delicious leftovers the next day.
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives and will soften quickly during cooking.
- → How do I prevent the spaghetti from sticking?
Ensure the spaghetti is fully submerged in the broth and stir occasionally. Adding a bit more liquid can help if it starts sticking.
- → Can this dish be made vegan?
Omit the Parmesan cheese or use a plant-based hard cheese substitute to keep it vegan-friendly.
- → What type of tomatoes is best to use?
Fresh cherry tomatoes are ideal for their sweetness and quick cooking time, but grape tomatoes can be a good substitute.
- → Is it possible to add protein to this dish?
Yes, adding drained chickpeas or white beans can boost protein content without altering the overall flavors significantly.