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 dish on a chilly evening when we wanted something filling but didn&t want to spend hours in the kitchen. The whole family enjoyed the combination of fresh veggies and perfectly cooked pasta in just one pan.
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 onion:
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add garlic:
- Stir in the 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 to 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.
Save This one-pot pasta became a family favorite after our little one wanted to help toss the tomatoes and kale into the pot. It&s now a regular on our busy weeknight menu.
Required Tools
Large deep skillet or Dutch oven, chef&s knife, cutting board, measuring cups and spoons, tongs
Allergen Information
Contains wheat (gluten) and milk (dairy, Parmesan cheese). Use gluten-free spaghetti and dairy-free cheese as needed. Always check labels for potential allergens.
Nutritional Information
Per serving: Calories 380, Total Fat 10 g, Carbohydrates 60 g, Protein 13 g
Save This colorful spaghetti makes dinner feel special in under 30 minutes. Enjoy with a glass of crisp white wine for the perfect finish.
Recipe Questions & Answers
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, offering a similar texture and mild flavor.
- → How do I know when the spaghetti is perfectly cooked?
Cook until al dente, meaning the pasta is tender but still slightly firm to the bite, usually after 10–12 minutes simmering.
- → Is it possible to make this dish vegan?
Absolutely. Use plant-based hard cheese or skip the cheese entirely to keep it vegan-friendly without compromising flavor.
- → What can I add for extra protein?
Adding chickpeas or white beans enhances protein content and adds a lovely texture contrast.
- → Can I prepare this with gluten-free pasta?
Yes, substituting gluten-free spaghetti ensures this dish is suitable for gluten-free diets. Adjust cooking time as needed.