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Kale and Feta One Pot Pasta

Kale and Feta One Pot Pasta is a healthy, quick, and easy pasta dinner! Kale never tasted SO GOOD! Combine all ingredients into the pot and walk away.

Kale and Feta Pasta in a cooking pot.

One Pot Pasta With Kale And Feta Cheese

Say hello to effortless cooking and a satisfying, healthy meal that will become a family favorite, and get ready to simplify your weeknight dinners with our Kale and Feta One Pot Pasta! This recipe offers a quick and delicious solution for those busy evenings when you crave a wholesome meal without the fuss. Fresh kale, cherry tomatoes, and fettuccine come together in a single pot, tossed in a garlicky parmesan cream sauce that elevates every bite, with crumbled Feta cheese for that perfect finishing touch. It’s not just a dish; it’s a dinner game-changer.

Why You’ll Love This One Pot Pasta

  • Easy Prep: This recipe is incredibly easy and quick to make, perfect for those busy days when you want something delicious without spending hours in the kitchen.
  • Healthy Twist: It offers a healthy twist on traditional pasta dishes. With the inclusion of kale, you get the nutritional benefits of fresh greens while still enjoying a comforting pasta meal.
  • One-Pot Wonder: The beauty of a one-pot meal is evident here; you combine all the ingredients in one pot, reducing prep and cleanup time. It’s a hassle-free cooking experience.
Torn kale leaves, halved cherry tomatoes, and dry fettuccine, all placed in a cooking pot.

How To Make One Pot Pasta

This Kale and Feta One-Pot Pasta works because it’s easy, healthy, flavorful, and customizable. It’s a great addition to your recipe repertoire for both everyday meals and special occasions.

Ingredients For The Pasta

  • Olive Oil: Used for sautéing the kale leaves.
  • Kale Leaves: Provide a hearty and nutritious base, adding texture and a dose of green goodness.
  • Cherry Tomatoes: Bring a burst of juicy sweetness and vibrant color to the pasta.
  • Fettuccine Pasta
  • Garlic
  • Feta Cheese: Provides a creamy and tangy contrast to the dish, delivering that distinctive cheese flavor.
  • Extra Virgin Olive Oil: Drizzled at the end to enhance the dish’s richness and flavor.
  • Salt & Pepper


  1. Heat Olive Oil: Begin by heating olive oil in a stockpot.
  2. Sauté Kale: Add kale leaves and salt, sautéing briefly to wilt the leaves.
  3. Add Ingredients: Combine water, halved tomatoes, pasta, garlic, salt, and pepper in the pot.
  4. Bring to a Boil: Increase heat to bring the mixture to a boil.
  5. Simmer: Reduce heat to a simmer and cook until pasta is tender and water has reduced.
  6. Rest and Drizzle: Remove from heat and let it rest briefly. Drizzle with extra virgin olive oil.
  7. Add Feta: Stir in crumbled Feta cheese and adjust seasoning to taste.
  8. Serve: Serve immediately and enjoy!
Fork pulling up fettuccine pasta.

Tips For Making The Best One Pot Pasta

  • Stir Occasionally: While simmering the pasta, give it an occasional stir to prevent sticking and ensure even cooking.
  • Cooking Time: Keep an eye on the pasta’s cooking time, as it can vary depending on the brand and thickness. It’s best to check for doneness to avoid overcooking.
  • Customize: For extra flavor and variety, add other ingredients like sautéed mushrooms, olives, or spinach.
  • Feta Cheese: Since Feta cheese is naturally salty, start with a small amount when adding it to the dish. You can always add more later to suit your taste.
  • Fresh Herbs: Consider adding fresh herbs at the end of cooking for a burst of flavor and a finishing touch.
  • Serve Promptly: These dishes are best served immediately while they’re hot and the flavors are at their peak.
A pile of fettuccine pasta mixed with feta cheese, cherry tomatoes, and kale.

What To Serve With Pasta

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Kale and Feta One-Pot Pasta | | Healthy, quick and easy pasta dinner with Kale and Feta Cheese.

Kale and Feta One-Pot Pasta

Katerina | Diethood
Kale and Feta One Pot Pasta is a delicious fusion of kale, creamy Feta cheese, cherry tomatoes, and tender pasta, all cooked together in one pot.
4.88 from 8 votes
Servings : 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 tablespoons olive oil
  • 6 to 8 cups packed fresh kale leaves, roughly chopped
  • ¼ teaspoon salt
  • cups water
  • 1 pint cherry tomatoes, halved
  • 12 ounces Fettuccine Pasta
  • 3 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese


  • Heat olive oil in a cooking pot. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
  • Remove from heat and add water, halved tomatoes, pasta, garlic, salt and pepper. Set over high heat and bring to a boil.
  • Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
  • Remove from heat and let stand for 2 minutes. Drizzle with extra virgin olive oil and stir in crumbled feta cheese.
  • Taste for seasoning and adjust accordingly.
  • Serve immediately.


  • Stir: While the pasta simmers, stir it now and then to prevent it from sticking and to ensure uniform cooking.
  • Monitor: Keep a close watch on the pasta’s cooking time, which may differ depending on the brand and thickness.
  • Personalize Your Dish: Make this meal your own by incorporating additional ingredients like sautéed mushrooms, olives, or spinach.
  • Serve Promptly: Pasta dishes are most enjoyable when served immediately.
  • Storage: If you have leftovers, store them in an airtight container in the refrigerator. You can reheat them gently in a microwave or on the stovetop.


Calories: 394 kcal | Carbohydrates: 48 g | Protein: 13 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.03 g | Cholesterol: 59 mg | Sodium: 305 mg | Potassium: 557 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 7167 IU | Vitamin C: 81 mg | Calcium: 269 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: 30 minute dinner, kale recipe, one pot pasta
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34 comments on “Kale and Feta One Pot Pasta”

  1. Surprised with flavor! It was quick and easy to make. Plus I was able to use the Kale from my garden! We will be making this again!

  2. Hi there,
    I’m excited to make this tonight and already purchased all the ingredients, but I cannot seem to find the process for cooking the dish. Do you literally throw everything in the pot at once and cook according to the pasta directions or are there additional steps? Thank you in advance for your help.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Are you able to see the recipe? You have to scroll down past all the pics to find it. You want to precook the kale before adding the water and the pasta. Then you need to cook it all together for another 12-ish minutes. If you can’t find the recipe on the page, let me know, please.

  3. Avatar photo
    Brian Sephton

    First of your recipes for me and I thought I would do it as per . I enjoyed it but felt it needed a little more taste so I added lemon pepper and it was great .Of course we all have our own tastes so no disrespect ,great combination Thanks

  4. SO good! Cooked this on Sunday and have been eating it all week! Wonderful side dish when you need some carbs. I used rice pasta instead of regular pasta, very yummy and delicious!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Thank you for the question! I recently changed the plugin that I use for recipes and it looks like some things didn’t quite translate correctly. :-/ That’s supposed to be 12 ounces dry/uncooked fettuccine. Again, thanks for catching that and letting me know!!

  5. Avatar photo
    Brandee Richardson

    This is delicious!
    I added a little chicken base to the water for more flavor. I also substituted a little dry white wine for some of the water. When it was done, I stirred in some sliced grilled chicken and topped with fresh basil and parmesan cheese. Super good!

  6. Yum! Next time I would wait to stir in the tomatoes so they hold their form a bit more. Also, I recommend adding a little crumbled bacon… protein, right?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Erin! Do you have blue cheese or gorgonzola? Soft, crumbly cheeses work best with this dish. I hope that helps!

  7. I made this dish last night and it was AMAZING! Now I’m just wondering how it all breaks down per serving…do you have any nutritional info to go along with this? Thanks so much for the tasty recipe that will now be a staple in my house!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Nicole!! The water will mostly evaporate as it cooks. If by any chance there is a bit of water left, which there shouldn’t be, but if there is, just drain it out. The kale, tomatoes and feta will add to the flavors of the pasta so you won’t need any other sauce to enjoy it.

  8. Avatar photo
    Sandra | Sandra's Easy Cooking

    Every dish looks not only mouthwatering but incredible! I am craving pasta now even on my full belly 😀 Happy New Year and Xmas to you and your family, Kate!

  9. Avatar photo
    Heather | girlichef

    Happy New Year! You know, I have yet to make a one-pot pasta meal, I need to get on that soon – this looks delicious! And so many great meal options to choose from.

  10. Avatar photo
    Emily @ Life on Food

    I think kale helps with the whole getting it right thing, especially if it is served with pasta.

  11. These are so great to get the new year started. I’ve got to use some of these for dinner, especially the soups since it’s so cold here.

  12. This pasta looks great! One-pot pasta is everywhere now, but I haven’t made any yet. It must give more flavour to the pasta.

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