Description

This one-pot pasta recipe from Meghan Markle is a simple, no-fuss meal that's packed with greens and naturally creamy. I tried her original version and loved the concept, but also found ways to enhance the flavor and nutrition. Below, I share both Meghan's original recipe and my own version that builds off hers with a few tweaks and recommendations. See the Notes section for my take!

Ingredients

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24 ounces cherry tomatoes, sliced in half
1 tablespoon extra virgin olive oil
1 teaspoon fine salt
2-3 cloves garlic, peeled and thinly sliced (see notes as I recommend a full head)
8 ounces spaghetti or angel hair pasta (gluten-free if desired, I used this quinoa spaghetti for a protein boost)
1 lemon, zested
1/4 teaspoon red pepper flakes (or more to taste)
3.5 cups boiling water (see notes as I recommend a little less)
2-3 Swiss chard leaves, stems small-diced and leaves finely chopped (see notes as I recommend omitting)
2-3 dino (lacinato) kale leaves, stems small-diced and leaves finely chopped
2 handfuls baby arugula
garnishes: 1 cup fresh basil, 1/4 vegan parmesan cheese, red pepper chili flakes and salt + pepper to taste

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Instructions

Add the raw ingredients to a pot. I use a non-toxic, non-stick 6-quart Rondeau pot as it needs to be wide enough to accommodate the uncooked spaghetti. The pot has to have a tightly fitted lid for the recipe to work. Add the tomatoes, olive oil, salt, garlic, pasta, lemon zest and red pepper flakes to the pot.
Pour boiling water overtop. Meghan's step of boiling the water from a tea kettle gives a little head start to speed the cooking process along. Pour the boiling water directly overtop the raw ingredients in the pot until the water just covers the pasta.
Cover and cook for 6 minutes.
Uncover and add the leafy greens. These don't need to cook long as you don't want them to wilt. Let the pasta water continue to boil as it cooks uncovered for 2-3 minutes - it leaves behind the starchy pasta water to keep this dish naturally saucy.
Serve! Meghan says to either serve it straight out of the skillet with two forks for a romantic one-plate dish, or to serve it up like a fancy restaurant would by using a ladle to spoon the sauce into a shallow bowl and then twirling the pasta and placing it in the center. She then adds fresh basil, freshly grated parmesan cheese (I use vegan), red pepper flakes and salt and pepper to taste.

Notes

My upgraded version of the Meghan Markle Pasta:

Save time: Don't halve the tomatoes and let them naturally burst while cooking.
Add more garlic: Use an entire head of garlic (10-12 cloves) to achieve noticeable garlic flavor. Also, if you have extra time I highly recommend sautéing the garlic first to enhance its flavor and bring out its natural sweetness!
Omit the Swiss chard: These leafy greens overpower the dish with a bitter flavor. I'm all for Swiss chard, but just not in this dish!
Use less water: Rather than pouring 3.5 cups of boiling water, use just enough to cover the pasta as it cooks. I found 3.5 cups was too much and diluted the flavors a bit.

Optional additions:

Add a flavorful sauce: A quick and easy sauce helps bolster the flavor of Meghan's original dish. I recommend using pesto or this homemade San Marzano tomato sauce! I also love to stir in my easy homemade vegan heavy cream to make the dish extra creamy.
Add a boost of protein: In addition to using quinoa or chickpea pasta, I like to add canned black lentils or canned chickpeas. They require no extra work and pair perfectly with the fresh veggies.

Prep Time: 10
Cook Time: 8
Category: Main
Method: One-Pot