One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Quick

Servings: servings

Calories: 559kcal

Set the water kettle to boiling with more than 1 liter of water. Get out a wide, deep pan (wide enough to fit the pasta laying down, and deep enough to hold a good quantity of ingredients - about 3" or so).
Lay the dry pasta down in the pan. Halve the cherry tomatoes and throw them into the pan. Grate the 2 lemons and put the zest in the pan. (You can squeeze the lemon juice into a separate storage bowl to make a salad dressing, or save for something else.) Add 60 ml (4 tbsp) olive oil and 1 heaping teaspoons of a thick or flaky salt - or less of a fine grain salt. Add ½ tsp red pepper flakes.
Add about 600ml of the boiling water to the pan. Turn the burner on medium to medium-high and cover until it's boiling again. Then, remove the lid and using tongs mix the pasta every 30 seconds or so, until it's simmered for 6 minutes.
Simmer the pasta until most of the water had evaporated, about 6-10 minutes. Then turn off the heat and add the spinach, tossing to wilt the spinach some.
Serve, topping with grated permesan cheese.