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one pan spaghetti

One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)

This quick and easy skillet spaghetti is creamy, packed with veggies, and all made on the stovetop.
Prep Time 5 mins
Cook Time 10 mins
Course Dinner
Cuisine American
Servings 4


  • large straight-sided skillet


  • 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


  • 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!
Keyword one pan, pasta, spaghetti, vegetarian