Can I make this with other pasta besides spaghetti?

Yes, this dish works with any long, thin shape like linguine or bucatini. Skip short pasta, it doesn't release the same starch. Thicker noodles need 2 extra minutes and a splash more water so the pan doesn't dry out, but that glossy sauce still builds beautifully.

Can I make this gluten free?

You can definitely make it gluten-free. Use brown rice spaghetti and whisk 1 teaspoon cornstarch into the cold water before heating. It boosts creaminess since gluten-free pasta leaches less starch. Check doneness at 7 minutes; it can go from firm to mushy fast.

Adding protein is easy. Drop raw shrimp in during the final 3 minutes so they poach in the tomato broth. Stir in shredded rotisserie chicken or chickpeas when you add the cheese, letting them soak up the garlicky sauce. Both work without extra pans.

Can I make this dairy-free?

To make it dairy-free, stir 2 tablespoons nutritional yeast in off the heat instead of Parmesan. It adds a cheesy note without dairy, and the pasta starch still delivers a silky sauce. A drizzle of olive oil at the end keeps it from feeling thin.

What if I don't have a high-sided large saucepan? Or a lid?

A wide, lightweight skillet is perfect for this dish, no lid needed since it cooks uncovered. If your pan is too shallow, halve the recipe to keep pasta submerged. Avoid heavy, thick-walled pots like Dutch ovens, which trap steam and can make the sauce watery.

Meghan Markle Pasta: 20-Minute Easy One-Pot Dinner

Name: Meghan Markle Pasta Recipe: The One-Pot Wonder That Costs Under $10
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti; 3½ cups cold water; 1 pint cherry tomatoes, halved; 4 garlic cloves, thinly sliced; 2 tablespoons olive oil, plus extra for drizzling; ½ cup grated Parmesan cheese (about 40 g); 2 cups loosely packed Swiss chard leaves (or spinach), roughly chopped; ½ cup fresh basil leaves, torn; 1 teaspoon salt (plus more to taste); ¼ teaspoon red pepper flakes

Description

This Meghan Markle Pasta cooks raw spaghetti and cherry tomatoes together in one skillet, no separate boiling water needed. The pasta starch creates a creamy sauce with garlic, Parmesan, and wilted Swiss chard, all in 20 minutes.

Ingredients

Scale

For the pasta:

12 ounces spaghetti

3½ cups cold water

1 pint cherry tomatoes, halved

4 garlic cloves, thinly sliced

2 tablespoons olive oil, plus extra for drizzling

½ cup grated Parmesan cheese (about 40 g)

2 cups loosely packed Swiss chard leaves (or spinach), roughly chopped

½ cup fresh basil leaves, torn

1 teaspoon salt (plus more to taste)

Optional:

¼ teaspoon red pepper flakes

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Instructions

1. Place spaghetti, halved cherry tomatoes, sliced garlic, olive oil, salt, and red pepper flakes (if using) in a large skillet. Pour in the 3½ cups cold water and toss gently.

2. Bring to a vigorous boil over high heat, stirring gently to loosen the pasta. Reduce heat to a steady simmer and cook uncovered, stirring occasionally, for 10 minutes.

3. At 8 minutes, test a noodle. It should be al dente, and a glossy sauce should be forming. If the skillet looks dry, add ¼ cup water.

4. Remove skillet from heat. Stir in Parmesan, Swiss chard, and basil until the cheese melts and greens wilt. Drizzle with extra olive oil and serve immediately.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 1 month. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Check pasta for doneness at 8 minutes; it should be al dente.

Add Parmesan cheese off heat to prevent clumping.

Stir gently every couple of minutes to avoid breaking the spaghetti or making the sauce gluey.

For a thicker sauce when using the kettle shortcut, stir 1 teaspoon cornstarch into a tablespoon of water and add off heat.

Prep Time: 10 min
Cook Time: 10 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 424 kcal
Sugar: 2 g
Sodium: 772 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 22 mg