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 pasta on a hectic weekday when I needed something both comforting and healthy that would not leave me with a pile of dirty dishes. The flavors blend beautifully and it has become a favorite in our home for its convenience and color.
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
- Sauté Aromatics:
- 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.
- Add 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 the spaghetti is submerged.
- Cook Covered:
- Cover and cook for 10 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.
Pin it This recipe is always a winner at our family table, with even the picky eaters happily piling their bowls high!
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 (per serving)
Calories: 380, Total Fat: 10 g, Carbohydrates: 60 g, Protein: 13 g
Pin it This dish brings cheerful color and delicious comfort, ideal for quick family dinners or relaxed evenings in. Enjoy every vibrant bite!
Frequently Asked Questions
- → How can I make this dish vegan?
Replace Parmesan with a plant-based hard cheese or omit cheese entirely to keep it vegan without compromising flavor.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, adjusting cooking time slightly for tenderness.
- → What type of pasta is best for this preparation?
Dried spaghetti is recommended for even cooking in the one-pot method, but gluten-free options can be used as needed.
- → How do I prevent the pasta from sticking?
Ensure the spaghetti is fully submerged in broth and stir occasionally. Add extra liquid if needed during cooking.
- → Can I add protein to boost nutrition?
Adding drained chickpeas or white beans enhances protein content and complements the dish’s flavors.