Easy one-pot meal with spaghetti, kale, and tomatoes, perfect for quick, flavorful weeknight dinners.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti
02 - 7 oz curly kale, stems removed, leaves 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 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)
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook 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, oregano, basil, chili flakes, salt, and pepper to the skillet.
04 - Bring mixture to a simmer. Use tongs to gently stir and submerge the spaghetti completely.
05 - Cover skillet 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 grated Parmesan over the pasta and toss well to combine.
07 - Serve warm, garnished with fresh basil leaves and an optional drizzle of olive oil.
