One-Pot Spaghetti with Kale (Printable)

A vibrant one-pot dinner featuring tender spaghetti, kale, and fresh cherry tomatoes.

# Ingredient list:

→ Pasta & Vegetables

01 - 12 oz dried spaghetti
02 - 7 oz curly kale, stems removed, roughly chopped
03 - 14 oz cherry tomatoes, halved
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced

→ Liquids & Oils

06 - 4 cups vegetable broth
07 - 2 tbsp olive oil

→ Seasonings

08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp chili flakes (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Finish & Garnish

13 - ½ cup grated Parmesan cheese or vegetarian hard cheese
14 - Fresh basil leaves, for serving
15 - Extra olive oil, for drizzling (optional)

# Step-by-Step Guide:

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 cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and pepper to the skillet.
04 - Bring to a simmer, using tongs to gently stir and ensure spaghetti is fully submerged in the liquid.
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 if necessary to prevent sticking.
06 - Remove from heat. Sprinkle grated Parmesan over the pasta and toss well to combine.
07 - Plate hot, garnished with fresh basil and an optional drizzle of olive oil.

# Expert Advice:

01 -
  • Simple to prepare in just one pot with easy cleanup
  • Nutritious vegetables and stress-free dinner for busy days
02 -
  • For a vegan version, use plant-based hard cheese or omit the cheese entirely
  • You can substitute spinach for kale, and add chickpeas or white beans for extra protein
03 -
  • Add extra broth or water if needed to keep the spaghetti from sticking
  • Pair with a crisp white wine like Pinot Grigio for a refreshing combination
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