This 12-Minute Pesto Spaghetti Is the Ultimate Lazy Weeknight Dinner
A fast and fresh dinner made with pantry staples that cooks in the time it takes to boil noodles.
When you need a hot meal fast, this vibrant pasta recipe completely saves the day. You can whip it up in about 12 minutes flat by cooking the sauce and the noodles at the exact same time, bringing together punchy pesto, juicy tomatoes, and fresh spinach for an incredibly easy weeknight win.
Ingredients: 7 ounces of spaghetti, 1 large ripe tomato, 1 tablespoon of olive oil, 1 teaspoon of butter, a handful of fresh or frozen spinach, 1 clove of garlic, 1 heaping tablespoon of basil pesto, salt to taste, and grated hard cheese like Parmesan (optional).
To start, drop your spaghetti into a pot of boiling salted water — feel free to snap the noodles in half first if you prefer them shorter. Cook over medium heat for about 7 to 8 minutes, stirring occasionally, or just follow the package instructions until the pasta is perfectly al dente with a slight bite to it.
While the noodles are boiling away, set a skillet over medium-high heat and melt the butter right into the olive oil. Toss in the diced tomato, the handful of spinach, and a single garlic clove that you've lightly smashed with the flat side of a knife. Flash-fry the mixture quickly until the tomatoes soften and the spinach wilts, then fish out and discard the garlic clove so it doesn't overpower the dish.
As soon as the spaghetti is done, transfer it straight from the pot into the skillet with the veggies. Add the heaping tablespoon of pesto and toss everything together with a spatula over the heat for about a minute until the noodles are completely coated and piping hot.
Divide the pasta into bowls, top with a generous dusting of grated hard cheese if you like, and serve it immediately while it is fresh and warm.
