One Pot Broccoli Spaghetti. This easy spaghetti recipe is cooked in just one pot for minimal clean up and maximum flavor. I use canned tomato sauce and canned diced tomatoes to keep things simple. If you have homemade tomato sauce, it should work just fine here.
This EASY Spaghetti and Meat Sauce is cooked all in one pot! Made from scratch on the stove and cooked with the spaghetti all at the same time. A few weeks ago I shared this easy Instant Pot Spaghetti and Meat Sauce using jarred marinara sauce and turkey instead of beef. You can have One Pot Broccoli Spaghetti using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of One Pot Broccoli Spaghetti
- You need 500 g of fresh spaghetti.
- Prepare 500 g of tenderstem broccoli.
- It’s 2 of lemons.
- Prepare 1 of onion.
- Prepare 25 g of butter.
- It’s of Salt and pepper.
Creamy cheesy pasta with broccoli and mushrooms. Easy recipe made in one pot. This quick and easy one pot spaghetti and meatballs recipe requires simple ingredients. How long are spaghetti and meatballs good for?
One Pot Broccoli Spaghetti step by step
- Chop onion and slice ends off the broccoli..
- Peel the lemon with a knife carefully removing the skin and pith without removing the flesh. Split open to remove any pips. Dice a little..
- In a large pan put the spaghetti, cover with boiling water and add a little salt. Cook for 4 minutes..
- Drain in a colander..
- Reuse the pan. Add the butter, onion and broccoli. Wait 2 minutes..
- Add the lemon, some salt and pepper..
- Wait till the broccoli is cooked. Add a little water or extra butter if it gets too dry..
- Add the spaghetti back to pan. Stir..
- Wait till the spaghetti is heated and serve..
Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. One Pot Pasta Bolognese – quick and easy spaghetti bolognese where the pasta is cooked IN a thick, rich meat sauce. The idea with this one pot pasta recipe is that the liquid to pasta ratio is just-right so that by the time the spaghetti is cooked, it's absorbed the excess liquid and you're left with a saucy.