Single Skillet Spaghetti

Ingrédients

3 1/2 – 4 cups chicken broth or water

16 oz. heirloom cherry tomatoes, halved

1/4 cup olive oil, good quality

3-4 cloves garlic, minced

1 tsp. kosher salt, plus more to taste

1 lb. spaghetti, uncooked

zest from 1 lemon

2 cups greens (baby spinach, lacinato kale, arugula, etc) I used baby spinach, arugula and basil

10 basil leaves, plus more to garnish

1/2 cup Parmesan cheese,  freshly grated

chili flakes, to taste

Instructions

Boil water/broth: bring the water or broth to a boil in a kettle.

Add tomatoes to a large skillet: add the halved cherry tomatoes, olive oil, garlic, and salt to a skillet.

Add spaghetti on top: place the uncooked spaghetti pasta directly on top of the tomatoes, followed by the lemon zest.

Pour water/broth over: pour the boiling water on top of the spaghetti.

Cook: cover with a lid, and cook for 6 minutes on medium-high heat.

Uncover and add greens: remove the lid and give the pasta a stir. It won't be fully cooked yet! Then, stir in the greens.

Cook again: allow to cook again, uncovered, until the pasta is al dente or cooked to your preference. Add more liquid if you feel it’s needed to make it saucey and yummy.

Add parmesan: remove from heat, and stir in the parmesan cheese and chili flakes.

Serve: garnish with fresh basil, more parmesan, salt and chili flakes and enjoy!

Notes

4.0