Tuesday, January 11, 2022

Easiest One-Pot Pasta: Spinach, Lemon, & Tomato

It's technically a two-pot operation but only one pot gets dirty.  I like to measure out the water and bring it to a boil in a small saucepan - but no need to clean it afterward as it only contained boiling water.  You could also bring water to boil in your tea kettle and measure out from there then you wouldn't be using pot #2.  Either way, this is a super easy and very delicious recipe and you are only dirtying ONE pot.

This recipe is from New York Times restaurant critic and NYTCooking contributor, Tejal Rao.  Ms. Rao also has a wonderful newsletter called The Veggie.  I love her newsletter and it always makes my day when it arrives in my inbox.  

1 pound spaghetti

1 pound cherry tomatoes, halved (2 pints) 

2 lemons, zested

¼ cup plus 3 tablespoons olive oil

2 teaspoons kosher salt, plus more to taste

1 very large bunch of spinach, washed and chopped (if desired, I don't bother chopping)

 Black pepper


Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)  Turn heat to medium and carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan – or leave cheese off for Vegan meal!