One-Pan Spaghetti

4.50 from 4 votes
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The internet has been going a little crazy for one-pan pastas lately.

You may have heard of the Baked Feta Pasta trend, which I’ll admit, is actually worth the hype.  I’ve adapted a few recipes based on that method and will be sharing one very soon (get excited).

But let’s start with this pasta, shall we?

I first learned about one-pan pasta when I worked for Martha Stewart.  To me, it originated with her.  This pasta isn’t baked, it’s made all on the stovetop.  No separate sauce pan, no straining.  The best part is that the creamy sauce has no butter, cream, or milk.  Instead, similar to risotto, it relies on frequent stirring and the starch that is extracted and developed to make it super creamy.

It uses so few ingredients, and such little water, and yet comes together quickly and beautifully every time.  It’s really a marvelous method.

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😍 Why You’ll Love My One-Pan Spaghetti

This One-Pan Spaghetti is a game-changer for busy weeknights when you want something comforting, healthy, and easy to pull together. You’ll love how everything cooks in one pan – no separate sauce, no straining, and minimal cleanup. The magic happens on the stovetop as the pasta absorbs the flavors of sweet tomatoes, mellow garlic, and tender red onion, creating a creamy, risotto-like sauce without any cream or butter. It’s packed with fresh veggies like spinach, customizable to whatever you have on hand, and can easily be made gluten-free or vegan. It’s simple, satisfying, and delivers big flavor with very little effort.

🗒️ Ingredients

Spaghetti:  I like to use spaghetti for this, as I find it’s the perfect density to stand up to the sauce without being overpowered.  To keep it gluten free I use Jovial Foods Brown Rice Pasta or Banza Chickpea Pasta.  

Red onion:  I like the subtle sweetness that the red onion lends to the pasta, it’s a big part of flavoring the sauce.

Garlic:  Like onion, garlic is responsible for flavoring the sauce so it’s a must.  I slice it and the flavor melts into the pasta sauce, mellowing the slices as it cooks.  
Tomatoes: Juicy and sweet, they break down to create a rich, fresh-tasting sauce.

Red pepper flakes: Brings a gentle kick of heat if you’re feeling bold.

Spinach: A fresh, nutrient-packed addition that wilts perfectly into the pasta.

Extra virgin olive oil: Adds richness and ties all the flavors together.

Kosher salt: Enhances every ingredient and makes the flavors shine.

Freshly cracked black pepper: A finishing touch for a little spice and depth.

Freshly grated Parmesan: The ultimate savory topping for a cheesy, umami boost.

🤲 Substitutions

  • If you’re not gluten free, any spaghetti that you like will work here.  
  • I like spaghetti in this, but linguine is also great and it’s what Martha Stewart’s original recipe calls for.
  • Any size tomato can be used here, if you’re using cherry tomatoes simply halve them.  You want them to be in a 1 or 2 inch size.
  • Swap in kale, or even basil for the spinach if that’s what you have.  
  • You can make this recipe vegan simply by leaving out the parmesan at the end.

📓 Best served with

  • Garlic bread
  • Crusty bread
  • Grilled chicken
4.50 from 4 votes

One-Pan Spaghetti

This quick and easy skillet spaghetti is creamy, packed with veggies, and all made on the stovetop.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4

Equipment

  • large straight-sided skillet

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 

  • In a large, straight-sided skillet, place your pasta in the middle so it lies flat.
  • 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.
  • Add the water.
  • Bring to a boil over high heat, then reduce to medium high.
  • Boil pasta mixture, uncovered, stirring and turning the pasta frequently with tongs or a fork to separate.
  • Cook until pasta is al dente and water has almost evaporated, 8-10 minutes.
  • Divide among four shallow bowls, drizzle with olive oil, and sprinkle with salt, cracked pepper and some Parmesan if desired.
  • Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 70g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 40mg | Potassium: 521mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2190IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 409
Keyword: one pan, pasta, spaghetti, vegetarian
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4.50 from 4 votes

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6 Comments

  1. 4 stars
    I’ll admit I was skeptical after putting the ingredients into the pan. But I trusted the process and ended up with a delicious meal. Easy and yummy, what more can you want? Thanks!

    1. I’m so glad you enjoyed it, Alexandra! It’s a strange feeling putting everything into the pan, but it really does come together in the end!

  2. 5 stars
    So easy to make and so delicious. I added more spinach. I also pureed the tomatoes once they were cooked because my boyfriend prefers it that way.

  3. 4 stars
    Made this for dinner tonight…absolutely delicious! I love that it’s so easy to prepare , and that it produces a creamy sauce without the use of butter or cream or milk. I’ll be making this again. Thanks!