# Ingredient List:
→ 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 tbsp olive oil
→ Seasonings
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp 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)
# How to Make:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 3–4 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 pot.
04 - Bring mixture to a gentle simmer. Use tongs to stir gently, ensuring spaghetti is submerged.
05 - Cover and cook for 10–12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add more broth or water if sticking occurs.
06 - Remove from heat. Sprinkle grated Parmesan over the pasta and toss to combine evenly.
07 - Serve warm, garnished with fresh basil leaves and an optional drizzle of olive oil.
