Forks, Recipes, Savory

One Pot Pasta: Kale, Broccoli and Roasted Peppers Spaghetti

If you been following me for some time now, you know I’m all about keeping things convenient. So when it comes to cooking if I can cut some corners, I’ll take it. Whether that means buying pre-diced vegetable, frozen minced garlic or even frozen rice. If the ingredients are 1 to two ingredients, I’m buying it!  So this past week when I had a craving for spaghetti, I decided to try out the whole one-pot pasta trend. I must say it really felt like I added everything but the kitchen sink in the pot, but it was actually my best spaghetti yet. The secret to getting it to be the best flavorful pasta ever is to sautée the onions, garlic, and peppers in the oil before you add the other ingredients.  It’s an extra step compared to other recipes that basically tell you to dump everything in but it’s well worth it.

Check out the recipe below:

One-Pot Pasta: Kale, Broccoli and Roasted Peppers Spaghetti

Simple yet tasty one-pot pasta filled with kale, broccoli and roasted peppers
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes


  • 2 tbsp Organic Extra Virgin Olive Oil
  • 1 small onion (diced)
  • 2 cloves of garlic (sliced or minced)
  • ½ medium size bell pepper (diced)
  • ½ small jar Roasted Red Bell Peppers (diced)
  • ½ box Whole Grain Spaghetti
  • 1 jar your favorite Organic Pasta Sauce or 12 ounces cherry or grape tomatoes,halved
  • 2 cups Fresh Organic Kale
  • 2 cups Frozen Organic Broccoli Florets
  • 2 tbsp Italian Seasoning
  • 2 tbsp Red Pepper Flakes
  • Cracked Black Pepper (to your liking)
  • Dash of salt
  • 2 cups water
  • 1 tbsp 21 season salute or your favorite seasoning


  • In a medium-sized pot heat the olive oil over medium-high heat until hot. Add in the onion, garlic, and diced bell peppers and sautée for about five minutes.  (Stir often so that it doesn't burn or stick to the pan.)
  • Add the black pepper, red pepper flakes and 21 season salute seasoning and stir into the sauté veggies.
  • Add the dry spaghetti and let toast in the pan for about a minute.
  • Add in the pasta sauce, roasted red bell peppers, kale, broccoli, Italian seasoning, water, and salt and combine with the sautée veggies and spaghetti.
  • Bring to a boil and stir often. Cover the pot and let simmer until the water has nearly evaporated about 9 minutes.

Serve and Enjoy.

Happy Cooking!


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