Best One-Pot Spaghetti Recipe – How To Make One-Pot Spaghetti


Mike Garten

Combine noodles, fresh tomatoes and water, then simmer for perfectly cooked pasta and a luxurious sauce all in one pot.

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Cal/Serv:
430

Yields:

4


servings

Prep Time:

0

hours

20

mins

Total Time:

0

hours

20

mins

2


cloves garlic, thinly sliced

1


small red onion, thinly sliced

1 1/2
pt.

assorted color cherry or grape tomatoes, halved

1/2
c.

parsley leaves, roughly chopped

1
c.

basil leaves, roughly chopped

Grated Parmesan or vegan Parmesan alternative, for serving

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  1. From lemon, peel 4 strips of zest and thinly slice, then squeeze 2 tablespoons juice. 
  2. In a large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.
  3. Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all the liquid has been absorbed (absorption will continue).
  4. Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.

NUTRITIONAL INFORMATION (per serving): About 430 calories, 9 g fat (1.5 g saturated), 14 g protein, 385 mg sodium, 73 g carbohydrates, 6 g fiber

Did you make this recipe? Comment below!

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