Meghan Markle One Pan Pasta made with red lentil pasta and topped with fresh basil

There’s nothing quite as comforting or as easy as a delicious one-pan pasta. If you love simple cooking with impressive results, you’re going to be obsessed with this Meghan Markle-inspired One Pan Pasta. This recipe is packed with vibrant veggies, bright lemon zest, and a silky, flavorful sauce, all made in a single skillet. It’s a dish fit for royalty, but easy enough for a busy weeknight! Whether you’re embracing a plant-based lifestyle or just looking for a quick yet nutritious dinner, you’ll want to make this recipe again and again.

Why You’ll Love This Recipe

Effortless and quick: The entire meal comes together in just one large skillet—no need to juggle multiple pots or strainers, and cleanup is a breeze.
Bright, fresh flavors: The burst of cherry tomatoes, zingy lemon zest, and fragrant garlic infuse every bite with light, summery flavor.
Nutrient-packed: This dish is loaded with vegetables, protein-rich lentil pasta, and leafy greens, making it wholesome and satisfying any night of the week.

Ingredients

These fresh, wholesome ingredients come together to create a beautiful, velvety pasta dish:

Boiling water (3 1/2 cups): Added directly to the skillet, this is the base for cooking the pasta and creating the silky sauce.
Cherry tomatoes (2 cups, halved): These bring natural sweetness and a burst of juiciness, helping to create a light, tomato-infused sauce as they cook down.
Garlic (3 large cloves, finely chopped): Fresh garlic adds irresistible aroma and plenty of savory depth.
Extra virgin olive oil (2 tbsp): Adds richness and helps blend all the flavors into a luscious sauce.
Sea salt (1 tsp): Enhances the natural flavors of the veggies and pasta.
Lentil spaghetti or pasta of choice (16 oz): Lentil pasta keeps this recipe high in protein and fiber. You can easily substitute with any pasta you love.
Zest from 1 lemon: Lemon zest brightens the dish, giving it a fragrant, citrusy lift.
Swiss chard (2 large leaves & stems, chopped): Swiss chard adds beautiful color and lots of nutrients; both the stems and the leaves are included for texture and flavor.
Arugula (a generous handful): Added at the end, arugula lends a peppery bite and a boost of greens.
Optional garnishes: Sprinkle with vegan parmesan or nutritional yeast for cheesy flavor, red pepper flakes for heat, or fresh basil leaves for a burst of herbal freshness.

How to Make This Recipe

Making this one-pan pasta could not be easier. Here’s how you’ll do it, step by step:

Step 1: Start by bringing 3 1/2 cups of water to a boil in a tea kettle. You can also use a saucepan if you don’t have a kettle handy.
Step 2: In a large, deep skillet or sauté pan, add your prepared cherry tomatoes, chopped garlic, olive oil, and sea salt. Place the dry spaghetti or pasta of your choice right on top of these ingredients. Sprinkle the fresh lemon zest evenly over the pasta to ensure it infuses the dish as it cooks.
Step 3: Add the chopped stems of your Swiss chard on top of the pasta. Pour the boiling water directly into the skillet, ensuring all the pasta is submerged. Cover the pan with a lid and set the heat to medium-high. Let it cook, covered, for about 6 minutes—this jumpstarts the pasta and softens the tomatoes and chard stems.
Step 4: After 6 minutes, remove the lid and add the chopped Swiss chard leaves. Stir everything well to help the pasta cook evenly and to begin thickening the sauce. Let it cook, uncovered, for about 5 minutes longer, stirring occasionally, until the pasta is al dente and the liquid has reduced to create a lovely, glossy sauce.
Step 5: Take the skillet off the heat. Quickly toss in your handful of arugula and stir—it’ll wilt perfectly in the residual heat, adding color and a fresh finish.
Step 6: Now it’s time to serve! Plate the pasta and finish with your favorite garnishes: a sprinkle of vegan parmesan or nutritional yeast, a pinch of red pepper flakes, or torn fresh basil leaves for an extra flourish. Enjoy right away while everything is warm and bright!

Tips and Substitutions

Use your favorite pasta: While lentil spaghetti adds extra protein, this one-pan method works well with regular wheat, rice, or gluten-free pasta. Adjust cook time as needed based on the pasta type.
Switch up the greens: No Swiss chard? Spinach, kale, or baby collards work beautifully in this recipe. Just add sturdier greens with the pasta and tender ones at the end.
Customize the flavors: Feel free to toss in other vegetables like sliced zucchini, bell pepper, or olives. For a non-vegan version, you could even sprinkle in some feta or goat cheese before serving.

Storage and Reheating

To store: Let leftovers cool completely, then pack into airtight containers. Store in the refrigerator for up to 3 days. The flavors get even deeper, making it great for meal prep.
To reheat: Warm the pasta gently in a skillet over medium-low heat. Add a splash of water or broth to loosen up the sauce and prevent sticking. Alternatively, cover and microwave in 1-minute intervals until warmed through.
To freeze: While you can freeze leftovers, the texture of the pasta and greens can change once thawed. If you do freeze, use airtight containers and thaw overnight in the fridge before reheating gently.

See how Chef Victoria makes Meghan Markle One Pan Pasta!

If you love this One Pan Pasta, try my One Pan Curry Noodles!

One Pan Curry Noodles (Vegan + Gluten-Free)

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