A budget-friendly one-pot dish blending spaghetti, kale, and fresh tomatoes for an effortless main course.
# What You'll Need:
→ 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)
# Steps to Follow:
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 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes, kale, dried spaghetti, vegetable broth, oregano, basil, chili flakes, salt, and pepper to the skillet.
04 - Bring to a simmer. Use tongs to stir gently and ensure 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 a splash of broth or water if necessary to prevent sticking.
06 - Remove from heat. Sprinkle with grated Parmesan and toss to combine thoroughly.
07 - Plate the pasta hot, garnished with fresh basil leaves and an optional drizzle of olive oil.
