Easy Dinner: One-Pan Skillet Spaghetti | Richmond Moms

 

There’s a time and place for cooking an elaborate meal, and it’s not during the week. Especially in the fun but frenetic weeks between school finishing up and camp beginning. This one-pan skillet spaghetti recipe from Kathleen, the mom behind CatwithaK Cooks, is more of a technique than a rigid recipe, because it’s so easily adapted to your family’s tastes and dietary restrictions/allergies. “I learned this method when I worked for Martha Stewart. She was doing a one-pan pasta way before Tik Tok!” says Kathleen.

 

 

creamy + pasta

 

 

INGREDIENTS

  • 12 ounces spaghetti (I use Banza or Jovial Foods)
  • 12 ounces tomatoes, halved or chopped depending on size
  • 1/2 cup red onion, thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 1/2 tsp red pepper flakes optional
  • 2 cups fresh spinach
  • 2 tbsp extra virgin olive oil plus more for serving
  • Kosher salt
  • freshly cracked black pepper
  • 4 1/2 cups water
  • Freshly grated parmesan for serving

 

INSTRUCTIONS

  1. In a large, straight-sided skillet, place your pasta in the middle so it lies flat.
  2. Add the tomatoes, onion, garlic, spinach, oil, red pepper flakes (if using), 2 teaspoons of salt, and 1/4 teaspoon of pepper distributing evenly around the pan.
  3. Add the water.
  4. Bring to a boil over high heat, then reduce to medium high.
  5. Boil pasta mixture, uncovered, stirring and turning the pasta frequently with tongs or a fork to separate.
  6. Cook until pasta is al dente and water has almost evaporated, 8-10 minutes.
  7. Divide among four shallow bowls, drizzle with olive oil, and sprinkle with salt, cracked pepper and some Parmesan if desired.
  8. Enjoy!

 

 

 

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