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.

One-pot spaghetti dinners like this have saved our busy weeknights more times than I can count. The combination of kale and sweet cherry tomatoes makes each bite deliciously fresh.

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

Instructions

Start cooking:

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 aromatics:

Stir in the garlic and cook for 1 minute until fragrant.

Combine main ingredients:

Add the 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 noodles:

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 and serve:

Remove from heat. Sprinkle with grated Parmesan and toss to combine. Serve hot, garnished with fresh basil and an extra drizzle of olive oil if desired.

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My family always asks for seconds when I make this recipe. Even picky eaters enjoy the colorful veggies and cheesy finish.

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. Always check labels for potential allergens.

Nutritional Information

Per serving: Calories: 380, Total Fat: 10 g, Carbohydrates: 60 g, Protein: 13 g

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Whip up this simple spaghetti tonight and enjoy a vibrant, veggie-packed meal with minimal cleanup. Every forkful brings comfort and flavor.

Recipe Questions & Answers

→ Can I substitute kale with other greens?

Yes, spinach or Swiss chard are excellent alternatives that cook quickly and complement the flavors well.

→ How do I achieve perfectly cooked spaghetti in one pot?

Ensure the spaghetti is fully submerged in broth and stir occasionally to prevent sticking. Cover and cook until al dente for best results.

→ What can be added to increase the protein content?

Drained chickpeas or white beans can be stirred in toward the end for an extra protein boost.

→ Can I make this dish vegan?

Replace Parmesan with a plant-based hard cheese or omit it entirely to keep the dish vegan-friendly.

→ Is this dish gluten-free?

Using gluten-free spaghetti instead of traditional pasta will make this suitable for a gluten-free diet.