Name: One-Pot Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lemon (zested); 2 tablespoons olive oil; 4 cloves garlic (chopped); 1 teaspoon dried basil; ½ teaspoon salt (more to taste); ½ teaspoon red pepper flakes (optional); 3 cups cherry tomatoes (halved); 8 ounces spaghetti; 3 ¼ cups boiling water (more as needed); 6 cups fresh spinach (lightly packed); ¼ cup shredded Parmesan cheese (plus additional for garnish); thinly sliced fresh basil leaves (for garnish)

Holly’s Recipe Highlights: One-Pot Spaghetti

Flavor: This recipe combines sweet-tart tomatoes, zesty lemon, savory garlic and Parmesan, a gentle kick of red pepper, and fragrant basil.

Why Make It: Pasta and sauce cook together in one pan, saving time and dishes while the starchy pasta water creates a smooth, flavorful sauce.

Tools: A wide Dutch oven or deep skillet gives the spaghetti plenty of room to cook, making it easier to stir and combine with the sauce.

Total Time: 30 Mins Servings: 4 Cooking Method: Stovetop

Ingredient Notes

Cherry Tomatoes: Replace with grape tomatoes, though they tend to be slightly firmer.

Dried Basil: Italian seasoning can be used in a pinch, but it will give the dish a slightly different flavor.

Spaghetti: Regular dry spaghetti works best. Spaghettini cooks more quickly, while thicker pasta may require a little extra water and cooking time.

Lemon Zest: Zest only the yellow outer layer, avoiding the bitter white pith. Save the lemon for another recipe, like my lemon water.

Fresh Spinach: Baby spinach needs no chopping. Swap for chopped kale, but add it earlier to give it time to soften.

How to Make One-Pot Spaghetti

garlic and spices in a Dutch oven for One Pot Spaghetti

In a Dutch oven, heat the oil, garlic, basil, and chili flakes.

tomatoes in a Dutch oven for One Pot Spaghetti

Add the tomatoes and lemon zest.

dry spaghetti and tomatoes in a Dutch oven for One Pot Spaghetti

Add the pasta and boiling water.

simmering tomatoes in a Dutch oven for One Pot Spaghetti

Cover and cook. Then uncover and cook a little longer to reduce the liquid.

Spinach and tomatoes in a Dutch oven for One Pot Spaghetti

Stir in the spinach (full recipe below).

parmesan cheese and pasta in a Dutch oven for One Pot Spaghetti

Remove from heat and add Parmesan.

Stir the Noodles: Use tongs to stir and separate the noodles several times as they cook. This helps them cook evenly and prevents the strands from clumping together.
Keep Boiling Water Handy: Pasta brands absorb liquid differently, so add a splash of boiling water if the pan looks dry before the spaghetti is tender.
Don’t Drain Extra Liquid: Leave a small amount of starchy pasta liquid in the pan. It combines with the Parmesan and thickens the sauce as the pasta rests.
Let It Rest: Don’t skip the 5-minute rest. The noodles will continue absorbing the liquid and transforming a loose-looking sauce into a glossy, saucy spaghetti dish.