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 tried this one-pot spaghetti on a hectic Tuesday and was amazed with how little washing up there was. The kale adds a wholesome twist and the tomatoes give so much flavor that everyone asked for seconds.
Ingredients
- Pasta & Vegetables: 350 g (12 oz) dried spaghetti, 200 g (7 oz) curly kale with stems removed and leaves 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 the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add Garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- 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 the spaghetti is al dente and the kale is tender. Add a splash more broth or water if needed to prevent sticking.
- Finish with Cheese:
- 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 recipe became a favorite at our table after my daughter helped chop the kale. Sharing the finished pasta with her made this easy dish even more special.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs
Allergen Information
Contains wheat (gluten), milk (dairy, Parmesan cheese). For gluten-free, use gluten-free spaghetti. For dairy-free, omit cheese or use a dairy-free alternative. Check labels for allergens.
Nutritional Information
Per serving: 380 calories, 10 g total fat, 60 g carbohydrates, 13 g protein
Save Enjoy the simplicity and vibrant flavors of this pasta any night of the week. Leftovers taste great for lunch the next day!
Recipe FAQs
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives, offering a milder flavor and similar texture.
- → How do I ensure the spaghetti cooks evenly in one pot?
Make sure the spaghetti is fully submerged in the broth and stir occasionally to prevent sticking and promote even cooking.
- → What’s the best way to add protein to this dish?
Add drained chickpeas or white beans during cooking for a boost in protein without altering flavors.
- → Can I make this dish dairy-free?
Omit the Parmesan or replace it with a plant-based hard cheese alternative to keep it dairy-free.
- → Is it possible to prepare this meal vegan?
Absolutely, by skipping cheese or using vegan cheese substitutes, and using vegetable broth, it remains fully vegan-friendly.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio complements the fresh flavors and light texture of this dish.