One Pan Pasta Recipe

I throw together a one-pan pasta loaded with whatever vegetables I have on hand, and it’s one of my Quick Easy Vegetarian Meals that always makes people ask how I do it with just one pot.

I never thought a weeknight meal could feel both lazy and kind of clever. I make one pan pasta when I want something fast that still has personality.

Garlic fills the kitchen, cherry tomatoes pop and the whole thing somehow tastes like I actually did something impressive. I get weirdly proud handing it over to the table, like I low-key tricked everyone into thinking dinner was complicated.

This is a Veggie Pasta Dinner that’s honest, no pretence. It’s the kind of recipe that surprises you with bold little moments, and makes you wonder why you don’t make it more.

Ingredients

• Spaghetti: Main source of carbs and energy, some fiber, so it keeps you full.
• Cherry tomatoes: Bright, slightly sweet with acid bite, full of vitamin C and antioxidants.
• Garlic: Adds pungent savory punch, contains immune boosting compounds, a little goes far.
• Spinach: Leafy green loaded with iron, fiber and vitamins, wilts down neatly.
• Parmesan: Sharp salty cheese, adds umami and protein, use sparingly cause it’s rich.
• Olive oil: Healthy fat that carries flavor, helps sauce coat pasta, a little goes far.
• Basil: Fresh herb, bright sweet peppery notes, makes dish taste like summer.
• Lemon juice: Adds tangy zip and brightness, balances richness and lifts flavors.

Ingredient Quantities

• 12 oz (340 g) dried spaghetti or linguine, your choice
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved or 1 14-oz can diced tomatoes
• 4 cups low sodium chicken or vegetable broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes, optional
• 2 cups baby spinach or 1 medium zucchini, sliced
• 1/2 cup freshly grated Parmesan cheese (or Pecorino)
• 2 tbsp butter, optional
• 1/4 cup fresh basil leaves, torn or chopped
• Juice of 1/2 lemon, optional

How to Make this

1. Heat 2 tbsp olive oil in a large wide skillet over medium heat, add the thinly sliced onion and cook until soft and a little golden about 4 to 5 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant.

2. Toss in 2 cups halved cherry tomatoes or the 14 oz can diced tomatoes and stir, let them soften for a minute so they start to break down.

3. Lay 12 oz dried spaghetti or linguine on top of the veggies, pour in 4 cups low sodium chicken or vegetable broth so the pasta is mostly covered, then sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat, press the pasta down gently so it sits in the liquid.

4. Turn heat up to bring to a boil, then lower to a steady simmer and cook uncovered, stirring every couple minutes and using tongs to separate the strands and scrape any stuck bits from the bottom, don’t worry if it looks soupy at first it will reduce.

5. About halfway through the cook time or when the pasta is just starting to soften add either 2 cups baby spinach or 1 medium sliced zucchini and fold it in so it wilts or cooks through, continue cooking until pasta is al dente and most liquid is absorbed, usually about 9 to 12 minutes total depending on your pasta.

6. Remove from heat and immediately stir in 1/2 cup freshly grated Parmesan (or Pecorino) and 2 tbsp butter if you want it richer, stir until the cheese melts into a creamy sauce, add a splash more broth or reserved cooking water if it seems too thick.

7. Stir in 1/4 cup torn fresh basil leaves and the juice of 1/2 lemon if using, taste and adjust with more salt or pepper if needed.

8. Serve right away with extra grated cheese on top and a drizzle of olive oil, leftovers keep in the fridge for a couple days and reheat with a splash of broth so it doesn’t dry out.

Equipment Needed

1. Large wide skillet (about 12 inch)
2. Tongs for separating strands and stirring
3. Wooden spoon or heatproof spatula for scraping the bottom
4. Chef’s knife and cutting board for onion, garlic, zucchini and basil
5. Measuring cups and measuring spoons
6. Liquid measuring cup or small pitcher for the 4 cups broth
7. Box grater or microplane for freshly grated Parmesan
8. Can opener if you use canned tomatoes, plus a small bowl to hold any reserved cooking water dont forget

FAQ

One Pan Pasta Recipe Substitutions and Variations

• Pasta: swap the spaghetti for gluten free spaghetti or rice pasta, or use short shapes like penne or fusilli if you want the sauce to cling more.
• Broth: use 4 cups water plus 1-2 tsp bouillon or stock paste, or swap 1 cup white wine + 3 cups water for extra depth, works great.
• Cheese: swap Parmesan for Pecorino or grated Asiago, or for a dairy free option use nutritional yeast or vegan parmesan.
• Greens/veggies: swap baby spinach for chopped kale (remove tough stems, cook a bit longer), arugula tossed in at the end, or 1 cup frozen peas for a pop of sweetness.

Pro Tips

– Dont skimp on browning the onion, even a little char adds huge flavor, and if the tomatoes taste flat toss in a tiny pinch of sugar or a splash of balsamic to wake them up.

– Grate the cheese super fine and add it off the heat, then stir like mad so it melts into a silky sauce instead of clumping, add a tablespoon of reserved hot cooking water if it starts to seize up.

– If the pasta looks like it will overcook before the liquid reduces, raise the heat just enough to speed evaporation but keep stirring so it doesnt stick, its easier to fix a too-thin sauce than mushy pasta.

– For extra depth stir in a dab of anchovy paste or a teaspoon of miso with the butter/cheese, it wont make it fishy but it will make the sauce taste richer and more savory.

– Finish with bright acid and fat right before serving, a squeeze of lemon and a drizzle of good olive oil (or a knob of butter) lifts the whole dish, add basil last so it keeps its color.