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–+ servings

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!
4 large servings
Prep Time: 10 minutes
Cook Time: 15 minutes
5 from 1 rating
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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 

  1. 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.
  2. Lay the dried spaghetti over the top of the tomatoes and then pour the boiling water over the top.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the heat and serve immediately.
Cuisine: Italian American
Course: Dinner
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