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 first made this spaghetti on a weeknight when I needed something quick but satisfying. Each time, the burst of tomatoes and rich kale make dinner feel special without extra dishes cluttering up the kitchen.
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 for serving, extra olive oil for drizzling (optional)
Instructions
- Start the base:
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute, until fragrant.
- Combine 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 10–12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add more broth or water if needed to prevent sticking.
- Finish and serve:
- Remove from heat. Sprinkle with grated Parmesan and toss to combine. Serve hot, garnished with fresh basil and an extra drizzle of olive oil if desired.
Save This is the dish my family requests on cool evenings when we want something nourishing yet light. Shared right at the table, a single pot makes everyone feel more connected.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, and tongs are all you need for dinner in one pot.
Allergen Information
Contains wheat and milk (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
Each serving has 380 calories, 10 g fat, 60 g carbohydrates, and 13 g protein—a balanced vegetarian meal.
Save This meal truly shines with a final sprinkle of fresh basil. Enjoy right away while everything is piping hot.
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard can be used instead of kale for a milder flavor and softer texture.
- → How do I prevent the spaghetti from sticking during cooking?
Stir occasionally and ensure the noodles are fully submerged in broth to cook evenly without sticking.
- → Is it possible to make this dish vegan?
Absolutely, replace Parmesan with a plant-based hard cheese or omit it for a vegan-friendly version.
- → Can I add protein to this meal?
Adding canned chickpeas or white beans boosts protein while maintaining the dish’s texture and flavor.
- → What wine pairs well with this meal?
A crisp white wine such as Pinot Grigio complements the fresh tomato and herb notes nicely.