There’s something undeniably satisfying about a pasta dish that comes together in a single pan. The noodles cook directly in a broth of tomatoes, olive oil, and garlic, absorbing every layer of flavor as the sauce naturally thickens. The result is perfectly coated spaghetti infused with the sweetness of blistered cherry tomatoes, the warmth of garlic, and the brightness of lemon zest—all finished with a generous sprinkle of Parmesan and fresh basil. This dish strikes the perfect balance between simplicity and sophistication, ideal for both busy weeknights and leisurely weekend dinners.

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Ingredient Breakdown

Each ingredient in this dish contributes to its irresistible depth. The cherry tomatoes form the heart of the sauce, bursting as they simmer to release a rich, slightly sweet flavor. Garlic brings aromatic sharpness, while olive oil acts as the foundation, melding the ingredients together with a smooth, fruity richness. Kosher salt ensures every element is seasoned evenly, enhancing the natural sweetness of the tomatoes and greens.

The addition of lemon zest introduces a hint of citrus that brightens the sauce and balances its richness. Crushed red pepper flakes add subtle heat, awakening the palate without overpowering the dish. The mixed greens—whether arugula, spinach, or Swiss chard—bring color, freshness, and a pleasant bite to the final composition. Finally, Parmesan cheese ties everything together, lending creaminess and umami, while fresh basil adds that final fragrant flourish.

Step-by-Step Preparation Guide

To begin, gather your ingredients and bring water to a boil in a separate pot or kettle. This allows you to add hot water directly to the pan, helping the pasta cook evenly without lowering the temperature of the ingredients. In a deep skillet or Dutch oven, add cherry tomatoes, garlic, olive oil, and kosher salt. This forms a flavorful base that will infuse the pasta as it cooks.

Next, place the uncooked spaghetti over the tomato mixture and sprinkle in the lemon zest. Pour in just enough boiling water to cover the noodles, and bring everything to a gentle boil over medium heat. Cover the skillet and let it cook for about six minutes, stirring halfway through to keep the pasta from sticking.

Uncover the pan and continue cooking for another four to five minutes, stirring occasionally. As the liquid reduces, it transforms into a light, glossy sauce that clings to the noodles. Once the pasta reaches your desired doneness, stir in the crushed red pepper, greens, and Parmesan. Allow the greens to wilt and the cheese to melt into the sauce, giving it a creamy, velvety texture. Season to taste with more salt or red pepper, then serve hot, topped with fresh basil and extra Parmesan for that perfect finishing touch.

Recipe Tips

How to prevent pasta from sticking or clumping while cooking in one pan
Stir the noodles frequently during the first few minutes of cooking to ensure even hydration and prevent them from clumping together.

The ideal timing for adding greens to maintain texture and color
Add greens near the end of cooking to keep them vibrant and tender without over-wilting.

How to adjust liquid levels for perfect sauce consistency
If the sauce reduces too quickly, add a splash of hot water to loosen it. For a thicker consistency, let it simmer uncovered for an extra minute or two.

Choosing the best pasta shape if you’re not using spaghetti
Linguine, fettuccine, or bucatini work beautifully, as their long strands absorb the sauce just as well.

Creative Variations

This one-pan wonder is endlessly adaptable. For a protein boost, add grilled chicken, shrimp, or sautéed white beans during the final few minutes of cooking. To deepen the flavor, use roasted cherry tomatoes instead of fresh ones for a caramelized sweetness. Try experimenting with herbs like thyme, oregano, or parsley to create different aromatic profiles. For a richer, creamier version, stir in a splash of cream, mascarpone, or even a dollop of ricotta at the end. Each variation offers a unique twist while preserving the simplicity that defines this recipe.

What to Serve With This Recipe

This pasta stands beautifully on its own, but it pairs wonderfully with a few light accompaniments. A crisp green salad dressed in lemon vinaigrette or a basket of warm garlic bread enhances the dish’s rustic charm. Roasted vegetables such as asparagus or zucchini complement the bright flavors of the pasta without overpowering them. For beverages, a glass of chilled white wine or sparkling water with a slice of lemon refreshes the palate. To complete the meal, finish with a light dessert like panna cotta or lemon sorbet for a perfectly balanced dining experience.

Frequently Asked Questions

Can I use whole wheat or gluten-free pasta for this recipe?
Yes, both work well. Just adjust the cooking time slightly as alternative pastas may require a bit less water or cook faster.

How can I make the sauce creamier without adding heavy cream?
Stir in a little more Parmesan or a small pat of butter before serving for a silky, creamy texture.

What’s the best way to store and reheat leftovers?
Store in an airtight container for up to three days. Reheat gently with a splash of water or olive oil to loosen the sauce.

Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes, though the flavor will be slightly different. Opt for whole peeled or diced tomatoes and simmer them longer to achieve a thicker sauce.

This One Pan Pasta is a perfect example of how simplicity can yield extraordinary results. With just a few ingredients and one skillet, you can create a restaurant-quality meal bursting with freshness and flavor. The combination of tangy tomatoes, silky pasta, and vibrant greens offers a wholesome, comforting experience that feels both rustic and refined. Quick, satisfying, and endlessly adaptable—it’s the ultimate recipe for busy nights and relaxed dinners alike.

Ingredients

8 ounces spaghetti
4 cups water
16 ounces cherry tomatoes, halved
4 cloves garlic, finely minced
3 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons lemon zest
1/4 teaspoon crushed red pepper flakes
4 cups mixed greens (such as arugula, baby spinach, or Swiss chard)
1/2 cup grated Parmesan cheese, plus extra for serving
Fresh basil leaves, for garnish

Instructions

Begin by heating the water in a small pot or kettle until boiling. Meanwhile, in a large deep skillet or Dutch oven, add the cherry tomatoes, garlic, olive oil, and kosher salt. Place the uncooked spaghetti on top, sprinkle in the lemon zest, and set the skillet over medium heat.

Pour in just enough of the boiling water to cover the pasta. Bring the mixture to a gentle boil, then cover and cook for about 6 minutes, stirring once midway through to prevent the pasta from sticking together.

Remove the lid and continue cooking uncovered for another 4 to 5 minutes, stirring occasionally, until the water reduces and the pasta begins to absorb the flavorful sauce forming in the pan.

Stir in the crushed red pepper, the greens, and the Parmesan cheese. Allow everything to cook together for another minute or two, letting the greens wilt and the sauce thicken into a silky coating. Taste and adjust seasoning with extra salt or red pepper flakes if desired.

Serve immediately, garnished with freshly grated Parmesan and fragrant basil leaves. Each bite delivers the brightness of lemon, the sweetness of tomatoes, and the subtle heat of red pepper, all in one satisfying, fuss-free pan.