Description
A simple, healthy one-pot spaghetti dish cooked with kale, garlic, and tomatoes for a quick weeknight dinner.
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
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
- Add the diced tomatoes, chopped kale, spaghetti, and vegetable broth. Make sure the spaghetti is mostly submerged in the liquid.
- Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the kale is tender.
- Season with salt and pepper to taste.
- Serve hot with freshly grated Parmesan cheese on top.
Notes
- You can use any type of pasta, but adjust cooking time accordingly.
- For extra flavor, add a splash of white wine or a pinch of Italian seasoning.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg
