One Pot Lemon-Pepper Rigatoni with Spinach
Creamy pasta cooked directly in a single pot with fresh spinach, lemon zest, and cracked pepper for a vibrant, no-fuss meal. This italian-inspired one pot (vegetarian) ready in about 25 minutes pairs ounces rigatoni, ounces spinach, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces rigatoni
- 4 ounces spinach
- 3 tablespoons olive oil
- 1 lemon
- 3 cloves garlic
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup grated parmesan
Instructions
- Step 1: Bring 4 quarts water to a boil in a large pot. Add 12 ounces rigatoni and cook for 8 minutes until al dente, reserving 1 cup pasta water.
- Step 2: While pasta cooks, heat 3 tablespoons olive oil in a skillet over medium heat. Sauté 3 minced garlic cloves and 1/2 teaspoon black pepper for 1 minute until fragrant.
- Step 3: Add 4 ounces fresh spinach to the skillet and cook 2 minutes until wilted. Stir in 1 cup vegetable broth and 1/2 cup reserved pasta water, then add drained rigatoni and 1/2 cup grated parmesan. Toss until sauce coats pasta and thickens, adding more pasta water if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One Pot Lemon-Pepper Rigatoni with Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One Pot Lemon-Pepper Rigatoni with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces rigatoni from drying out.
Can I substitute ingredients in One Pot Lemon-Pepper Rigatoni with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One Pot Lemon-Pepper Rigatoni with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One Pot Lemon-Pepper Rigatoni with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
