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.
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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)
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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.
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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
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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.
