One Pot Spaghetti
Recipe by Nicole Thom-Arens
Serves 4
This pasta is inspired by With Love, Megan on Netflix. When I first saw her cook this recipe, I was intrigued, but I immediately knew I would make my version a bit differently. For the same reason I don’t make many slow cooker recipes, I imagined throwing all of the raw ingredients into a pan with water would make for a bland dish. To enhance the flavor, I prefer to cook the onions, garlic, and tomatoes a bit to ensure proper seasoning and amping up the flavor. This dish is perfect for any time of the year and comes together with minimal effort. I’ve made this dish with and without the lemon zest. I prefer it without the lemon, so I’ve made that optional.
Ingredients:3 tablespoons olive oil1/2 yellow onion10 ounces cherry tomatoes3 cloves garlic1 teaspoon lemon zest (optional)1/2 pound spaghetti4 cups water4 cups greensJuice of 1 lemon (optional)Kosher saltRed pepper flake2 to 4 tablespoons half-and-half (optional)
Instructions:1. Heat olive oil in a large skillet over medium-low heat.2. While the oil is heating, dice half a yellow onion.3. When the oil is hot, add the onion and season with kosher salt and red pepper flake to taste. Cook until translucent, stirring occasionally.4. While the onion is cooking, slice the tomatoes in half lengthwise and mince the garlic. 5. Once the onions are tender, add the tomatoes. Season with salt, stir, and cook for 5 minutes. 6. If using lemon, zest it while the tomatoes are cooking. Set aside 1 teaspoon of zest. Slice the lemon in half and set aside. 7. Add the water to an electric kettle or stock pot and heat to a boil. 8. Add the garlic to the tomatoes and onion after about 5 minutes. Stir and cook for about 2 minutes. 9. Once the garlic is fragrant, add the spaghetti to the pan. Break the pasta if necessary so that it can spread across the pan. Top the pasta with the zest. Pour over just enough of the boiling water to cover the pasta. Season with 1 teaspoon of kosher. Increase the heat to medium. Stir gently to combine the salt with the water, cover, and cook for 5 minutes. 10. After 5 minutes of cooking, remove the lid. Stir. Add the greens and stir. Increase the heat to a low boil if it is just simmering and cook for an additional 12 to 15 minutes until the pasta is tender and the sauce is thickened. Stir occasionally. 11. Once the pasta is tender, taste for seasoning, and add additional salt if needed. Add the juice of the lemon and stir. Finish with a splash or two of half-and-half.
Ingredients:3 tablespoons olive oil1/2 yellow onion10 ounces cherry tomatoes3 cloves garlic1 teaspoon lemon zest (optional)1/2 pound spaghetti4 cups water4 cups greensJuice of 1 lemon (optional)Kosher saltRed pepper flake2 to 4 tablespoons half-and-half (optional)
Instructions:1. Heat olive oil in a large skillet over medium-low heat.2. While the oil is heating, dice half a yellow onion.3. When the oil is hot, add the onion and season with kosher salt and red pepper flake to taste. Cook until translucent, stirring occasionally.4. While the onion is cooking, slice the tomatoes in half lengthwise and mince the garlic. 5. Once the onions are tender, add the tomatoes. Season with salt, stir, and cook for 5 minutes. 6. If using lemon, zest it while the tomatoes are cooking. Set aside 1 teaspoon of zest. Slice the lemon in half and set aside. 7. Add the water to an electric kettle or stock pot and heat to a boil. 8. Add the garlic to the tomatoes and onion after about 5 minutes. Stir and cook for about 2 minutes. 9. Once the garlic is fragrant, add the spaghetti to the pan. Break the pasta if necessary so that it can spread across the pan. Top the pasta with the zest. Pour over just enough of the boiling water to cover the pasta. Season with 1 teaspoon of kosher. Increase the heat to medium. Stir gently to combine the salt with the water, cover, and cook for 5 minutes. 10. After 5 minutes of cooking, remove the lid. Stir. Add the greens and stir. Increase the heat to a low boil if it is just simmering and cook for an additional 12 to 15 minutes until the pasta is tender and the sauce is thickened. Stir occasionally. 11. Once the pasta is tender, taste for seasoning, and add additional salt if needed. Add the juice of the lemon and stir. Finish with a splash or two of half-and-half.