One-Pot Spaghetti
20m prep 20m cook 20m ready
A quick one-pot spaghetti with lemon, tomatoes, and fresh herbs. Ready in 20 minutes.
Ingredients
- 1 lemon
- 12 oz spaghetti
- 1 small red onion thinly sliced
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 2 garlic cloves thinly sliced
- Kosher salt and pepper
- 1 1/2 pint assorted color cherry or grape tomatoes halved
- 1/2 cup fresh flat-leaf parsley roughly chopped
- 1 cup fresh basil roughly chopped
- Grated Parmesan cheese or vegan Parmesan alternative
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 179 mg
- Iron: 3 mg
- Magnesium: 75 mg
- Phosphorus: 293 mg
- Potassium: 584 mg
- Zinc: 2.18 mg
Let's Cook
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Step 1.
Peel 4 strips of zest from the lemon and thinly slice them. Then squeeze 2 tablespoons of lemon juice and set aside.
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Step 2.
In a large skillet or Dutch oven, place the 12 ounces of spaghetti so it lies flat on the bottom. Add 4 cups water, the lemon juice, the thinly sliced red onion, ½ cup dry white wine, 2 tablespoons olive oil, the thinly sliced garlic cloves, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Bring to a boil over high heat, then reduce to a gentle boil. Cook, stirring frequently, for 5 minutes.
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Step 3.
Fold in the halved cherry or grape tomatoes. Continue to boil gently, stirring occasionally, until the pasta is al dente and nearly all the liquid has been absorbed (the pasta will continue to absorb liquid after cooking), about 3–5 minutes more.
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Step 4.
Stir in the lemon zest and ½ cup chopped parsley, then gently fold in 1 cup chopped basil. Serve immediately, topped with grated Parmesan cheese or vegan Parmesan alternative if desired.
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