One-Pot Spaghetti with Kale

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 spaghetti on a busy worknight & was amazed how something so simple could deliver so much flavor. The aroma of tomatoes and herbs simmering together makes dinnertime extra comforting.

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 a vegetarian hard cheese), fresh basil leaves (to serve), extra olive oil (for drizzling, optional)

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Cook 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.

Combine Ingredients:

Add cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and pepper.

Simmer:

Bring to a simmer. Use tongs to stir and ensure spaghetti is submerged.

Cook Covered:

Cover and cook for 10 12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add extra 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 a drizzle of olive oil if desired.

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This recipe has become a staple for my family when everyone wants something nutritious but I have little time. My kids always ask for seconds and love customizing with their favorite toppings.

Required Tools

Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, tongs

Allergen Information

Contains wheat (gluten) and milk (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

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Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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This one-pot spaghetti brings big flavor with minimal effort. Enjoy with a chilled glass of crisp white wine for a complete meal.

Recipe FAQ Section

→ Can I substitute kale with other greens?

Yes, spinach or Swiss chard work well as alternatives, offering a similar texture and flavor when cooked briefly.

→ How do I ensure the spaghetti cooks evenly in one pot?

Keep the pasta submerged in the broth and stir occasionally. Adding extra liquid helps prevent sticking and promotes even cooking.

→ Is it possible to make this dish vegan?

Absolutely. Skip the grated Parmesan or use a plant-based hard cheese to keep it vegan-friendly without sacrificing flavor.

→ What can I add to boost protein content?

Consider stirring in drained chickpeas or white beans for extra protein and a heartier texture.

→ What type of pan works best for this preparation?

A large, deep skillet or Dutch oven allows enough space for all ingredients to cook evenly without overcrowding.