This One-Pot Spaghetti recipe is a fabulous weeknight meal. Featured on episode 1 of Meghan Markle’s new show, With Love, Meghan, it definitely lives up to the hype!
Holly’s Recipe Highlights For One Pot Spaghetti
- Flavor: Bright and fresh with lots of sweet tomato flavor. Since the pasta water is part of the sauce, it adds a silky, almost creamy texture.
- Skill level: Easy. There is also just one pot to wash, which is always a plus in my books.
- My spin on this recipe: I added extra garlic, tomatoes, and basil. I also cooked the garlic and spices before adding the tomatoes. I’ve replaced the more bitter flavored greens (chard, arugula and kale) with spinach.
- Recipe note: Meghan suggests 3 ½ cups of water; I found that 3 ¼ was a bit much. This will vary based on the size, type, and surface area of your pot, so add more if needed.
- Recommended tools: You’ll need a deep skillet or pot at least 11 inches wide so the spaghetti fits. Another option is to use pot-sized spaghetti. You can also find it at Target.
Ingredient Tips
- Tomatoes: I like grape or cherry tomatoes in this recipe, but any ripe tomato will work.
- Parmesan cheese: Shred your parmesan cheese for the best results.
- Pasta: Other varieties of long pasta can be used; adjust the liquid and cooking times as needed.
Variations
- Cheese: For a creamy version, add Boursin or burrata.
- Greens & Veggies: Swap the greens for kale or arugula.
- Protein: Add grilled chicken or shrimp.
- Sauce: Add pesto or sundried tomatoes.
More One Pot Pasta Recipes
One-Pot Spaghetti (Meghan Markle Viral Pasta)
This One-Pot Spaghetti recipe is a light and fresh weeknight meal. Featured on Meghan Markle's new show, it definitely lives up to the hype!
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 cups cherry tomatoes halved
- 4 cloves garlic chopped
- 1 teaspoon dried basil
- ½ teaspoon salt more to taste
- ½ teaspoon red chili flakes optional
- 8 ounces spaghetti
- 1 lemon zested
- 3 ¼ cups boiling water more as needed
- 6 cups fresh spinach leaves lightly packed
- ¼ cup grated Parmesan cheese plus additional for garnish
- fresh basil for garnish
Instructions
- Zest the lemon and set the zest aside. Reserve the lemon for another use.
- In a Dutch oven or deep skillet, heat the olive oil over medium heat.
- Add the garlic, basil, salt, and chili flakes. Cook 1 minute or until fragrant.
- Add the tomatoes and lemon zest, stir to combine. Add pasta and boiling water, stir with tongs to ensure the pasta is covered.
- Cover and cook for 4 minutes, stirring occasionally. Uncover and cook until the pasta is tender, about 6 to 8 minutes more.
- Stir in the spinach leaves until wilted. Remove from the heat, add the Parmesan cheese and stir to combine. Cover and let rest 5 minutes.
- Season with additional salt and pepper to taste. Garnish with fresh basil and additional Parmesan cheese if desired.
Nutrition Information
Calories: 343 | Carbohydrates: 53g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 466mg | Potassium: 694mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4902IU | Vitamin C: 53mg | Calcium: 149mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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I made this last night and added some shrimp we had leftover. So good! My husband doesn’t like basil so I had to leave that out and it was still very tasty. I sprinkled flat leaf parsley instead of the basil on the dish just before serving. Thanks for this one.
So glad you loved it Tee!
your stuff is awesome —-thank you so very much!
BW, I am glad you enjoyed the recipe.
I love that it doesn’t have meat. The ingredients added a fresh & easy flare to this dish. The presentation & aroma appealed to the eye & got the saliva glands pumped. Parmegiano finished it off nicely
Glad you enjoyed it!