Name: One‑Pot Spaghetti with Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1 can (14.5 ounces) diced tomatoes; 4 cups chopped kale, stems removed; 4 cups vegetable broth or water; Salt and pepper, to taste; Freshly grated Parmesan cheese, for serving

Why You’ll Love One‑Pot Spaghetti with Kale Recipe

Comes together quickly — about 25 minutes from start to finish.
One‑pot method means fewer dishes and easy cleanup.
Packed with healthy kale and savory tomato flavor.
Affordable dinner that feels hearty and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Spaghetti
• Chopped kale
• Diced tomatoes with their juices
• Carrot, thinly sliced
• Garlic, chopped
• Extra‑virgin olive oil
• Salt
• Black pepper
• Water
• Shredded Parmesan cheese

Directions

Place the dry spaghetti in a deep skillet (at least 12 inches across) or a Dutch oven.
Add chopped kale, canned tomatoes with their juice, sliced carrot, minced garlic, olive oil, salt, and pepper.
Pour water over all the ingredients.
Cover the pan with a lid and bring to a boil over high heat.
Once boiling, reduce heat to medium. Remove the lid intermittently and stir with tongs to separate and turn the spaghetti. Cook until the pasta is tender and the sauce has thickened, about 11 minutes (or a bit longer if needed).
When the pasta is done, toss it with shredded Parmesan.
Serve warm, with extra cheese if desired.

Servings and timing

Serves about 2 as a main dish or about 4 as a side.
Total time: approximately 25 minutes (including prep and cooking).

Variations

• Add a can of rinsed chickpeas or white beans for extra protein.
• Stir in toasted nuts (almonds or walnuts) for crunch.
• Sprinkle dried herbs such as basil, oregano or thyme for added depth.
• Add red pepper flakes if you like heat.
• Mix in sliced pre‑cooked chicken or sausage in the last few minutes of cooking.

Storage/Reheating

To store, cool the pasta and transfer to an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or on the stove with a splash of water or broth to loosen the sauce. Leftovers may thicken as they sit, so a bit of liquid helps restore a saucier texture.

FAQs

What type of kale should I use?

Lacinato (Tuscan) or curly kale both work; remove tough stems and chop the leaves before using.

Can I use whole‑wheat or gluten‑free pasta?

Yes, both can be substituted — just adjust the cooking time according to package instructions.

Do I have to use canned tomatoes?

Canned diced tomatoes with their juice work best here, but fresh chopped tomatoes can be used in a pinch.

Can I make this vegan?

Yes — omit the Parmesan or use a plant‑based alternative.

How do I prevent the pasta from sticking?

Stir with tongs occasionally as it cooks and make sure there’s enough water covering the noodles.

Is it okay to add other vegetables?

Absolutely! Zucchini, bell peppers, or spinach would all make great additions.

Can I double this recipe?

Yes, just make sure you have a large enough pot so the pasta lies flat and can cook evenly.

How do I reheat leftovers without drying them out?

Add a splash of water or broth before reheating to loosen the sauce.

What should I serve with this pasta?

This pairs well with a simple green salad or crusty bread for soaking up extra sauce.

Can I freeze leftovers?

You can freeze it, but the texture of the kale may change slightly. Thaw overnight in the fridge before reheating.

Conclusion

This one‑pot spaghetti with kale is an easy, wholesome weeknight meal that brings big flavor with minimal effort and cleanup. Its versatility and budget‑friendly ingredients make it a go‑to recipe for busy cooks looking for delicious, nutritious dinners.