A vibrant one-pot dish blending spaghetti, kale, and tomatoes for simple, delicious meals.
# Components:
→ 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, to serve
14 - Extra olive oil, for drizzling (optional)
# Method:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add halved cherry tomatoes, chopped kale, dried spaghetti, vegetable broth, dried oregano, dried basil, chili flakes if using, salt, and pepper.
04 - Bring mixture to a simmer. Use tongs to gently stir, ensuring spaghetti is fully submerged.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until spaghetti is al dente and kale is tender. Add additional broth or water as needed to prevent sticking.
06 - Remove from heat. Sprinkle grated Parmesan or vegetarian cheese on top and toss to combine evenly.
07 - Serve immediately, garnished with fresh basil leaves and an optional drizzle of olive oil.
