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Easy spaghetti with kale

Chichi Uguru
Spaghetti with kale tossed in a simple tomato sauce, an easy pasta dinner that’s hearty, fresh, and weeknight friendly.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Global
Servings 8
Calories 425kcal

Ingredients

  • 1 lb Spaghetti (You can use fettuccine or any pasta of choice)
  • 6 oz Tomato paste
  • 1 medium onion (finely chopped)
  • 1 medium red bell pepper chopped
  • ½ medium green bell pepper (chopped)
  • 4 oz kale (chopped)
  • 25 meatballs (Precooked, homemade or store bought)
  • ¼ cup Vegetable oil (or any neutral tasting oil of choice)
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • 2 teaspoons garlic powder
  • ½ teaspoon curry powder
  • 1 teaspoon thyme
  • 1 tsp ground cayenne pepper
  • 1 Tablespoon bouillon powder
  • 1 cup water (Or low sodium broth)
  • Salt for pasta water

Instructions

Cook the pasta

  • Bring about 4 quarts, 16 cups, of water to a rolling boil. Add roughly 1 tablespoon of salt, then add the pasta.
  • Cook for about 8 minutes for al dente, or 10 to 12 minutes if you prefer softer pasta.
  • Drain and reserve ½ cup of the pasta water. Set aside.

Start the base

  • Heat the oil in a wide pot over medium heat. Add the chopped onions and cook for about 1 minute, just until slightly softened.
  • Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly, until it deepens in color. Do not let it burn.
  • Pour in 1 cup of water (or broth) and stir well.
  • Add the bay leaf, ginger, garlic, curry powder, thyme cayenne, and bouillon powder.
  • Next add the meatballs and let everything simmer for about 1 minute so the flavors blend. Taste and adjust seasoning if needed.
  • Stir in the chopped red and green bell peppers. Cook briefly, just enough to mix them evenly into the sauce.
  • Add the chopped kale, stir and cook for another minute then turn off the heat. The kale will continue to soften with the residual heat.
  • Add the cooked pasta and toss until well coated. Use some or all of the reserved pasta water if you want a looser, saucier finish.
  • Serve and enjoy!

Notes

  • Fry the tomato paste long enough to improve flavor but not so long that it burns
  • Salt the pasta water properly, it affects the final taste
  • Add kale last to keep its color and texture
  • Taste and adjust seasoning before adding the pasta
 

Nutrition

Nutrition Facts
Easy spaghetti with kale
Amount Per Serving
Calories 425 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Trans Fat 0.05g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 32mg11%
Sodium 369mg16%
Potassium 603mg17%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 2355IU47%
Vitamin C 45mg55%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.