Single Skillet Spaghetti (Meghan Markle Pasta Recipe)
A super simple and flexible pasta recipe that turns your best cherry tomatoes into a light but creamy sauce that cooks in one pan with the spaghetti. A vegetarian summer dinner that couldn't be easier!
Ingredients
- 1 lb (450 g) baby tomatoes (cherry, baby plum or baby heirlooms all work), halved
- 6 cloves garlic, sliced
- 7 Tbsp (100 ml) extra virgin olive oil
- 1 lemon, zested
- 14 oz (400 g) spaghetti
- 4 cups (950 ml) water
- 2-3 handfuls greens (kale, chard, arugula (rocket), spinach all work), chopped or torn
- 1 bunch fresh basil, chopped
- 1 cup grated parmesan, pecorino or Italian hard cheese
- salt and pepper, to taste
Instructions
- Add your halved tomatoes, sliced garlic, lemon zest and olive oil to a wide, shallow pan. Give it all a mix and add about a teaspoon of salt.If you're using rainbow chard, you can slice or grate the stems and add them now too.
- Lay the dried spaghetti over the top of the tomatoes and then pour the boiling water over the top.
- Cover and cook for about 8 minutes (lifting the lid regularly and making sure to unstick and of the spaghetti and mix it around a little as it softens). Then remove the lid. It will still be very watery.
- At this point, add any tougher greens (like chard or kale) to the pan. Save softer greens like spinach or arugula until later. Continue to cook for a couple more minutes, with the lid off, mixing the pasta around frequently to help it cook evenly. During this time the water will evaporate a little and thicken up and the kale (if you're using it) will turn a brighter shade of green.
- Once the pasta is almost cooked al dente, add most of the cheese (hold some back from topping), the basil and any softer greens to the pan. Mix through for a minute until the cheese is integrated into the sauce.
- Remove from the heat and serve immediately.
Calories: 712kcal, Carbohydrates: 82g, Protein: 23g, Fat: 33g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 17mg, Sodium: 1002mg, Potassium: 525mg, Fiber: 4g, Sugar: 6g, Vitamin A: 906IU, Vitamin C: 31mg, Calcium: 343mg, Iron: 3mg