A vibrant one-pot dish blending spaghetti, kale, and tomatoes for easy, flavorful meals.
# Components:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti
02 - 7 oz curly kale, stems removed and 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)
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook until softened, about 3 to 4 minutes.
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 skillet.
04 - Bring mixture to a simmer. Use tongs to gently stir, ensuring the 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 needed to prevent sticking.
06 - Remove from heat. Sprinkle grated Parmesan cheese over the dish and toss to combine evenly.
07 - Plate hot and garnish with fresh basil leaves and a drizzle of olive oil if desired.
