Ingredients
Scale
- 8 oz whole wheat spaghetti (gluten-free works too)
- 2 cups fresh tomatoes, diced
- 2 cups kale leaves, torn
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Prep: Chop garlic, dice tomatoes, tear kale into pieces
- Aromatics: Heat oil, sauté garlic until fragrant
- Build Base: Add tomatoes and broth, bring to boil
- Cook Pasta: Add spaghetti, stir occasionally until al dente
- Finish: Fold in kale until wilted, serve with cheese
Notes
- Choose ripe, firm tomatoes for the best flavor – Roma or vine-ripened varieties work excellently
- Massage kale leaves with salt beforehand to reduce bitterness and improve texture
- Save pasta water if needed – it helps loosen the dish if it gets too thick
- This economical recipe costs approximately $10-12 total and serves four people generously
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 8g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: spaghetti tomato kale, one pot pasta, healthy pasta recipe, vegetarian dinner, easy weeknight meal