Zesty One Pot Spaghetti Dinner

I was reading a blog post on Under the Big Oak Tree a few nights ago and decided that I loved the idea of Alison’s One Pot Spaghetti Dinner. I loved the ease and simplicity of the recipe.

I decided I would follow Alison’s lead but come up with a different variation of the same recipe.  I had a large loaf of garlic bread left over from last week, and a bag of salad in need of use, so why not make something simple! I had everything I needed on hand! What more could I ask for?

I got a bright idea and decided that since I had the time during the day I would chop everything up and stick it in a zip bag and stick it in the refrigerator so it would be ready to go for dinner. Another time saver. Humm… now that’s an idea! Chop, bag, and freeze! That would really make dinner go fast for future meals!

It turned out fantastic I mean really fantastic! To my shock we didn’t have a drop of this left over! Bummer! Not only was it super easy and fast the flavor was incredible!! It’s so ridiculously good! 

The best part of this recipe is you can add pretty much anything to the pot and come up with a really great recipe. I think you could have called this recipe “trash can spaghetti” because anything you have left in your refrigerator can be added to this pot. I added a few extra veggies (mushrooms, carrots, bell pepper) to the pot and changed up the spices a bit.  I think this would be awesome with corn, and maybe Brussels sprouts, green beans, even some peas. This is a keeper recipe! Easy, fast, hearty and delicious!

  • 12 oz. spaghetti or linguini (I used linguini)
  • 1 cans diced tomatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 carrots diced (1/4 inch pieces)
  • 1-8 oz. can of mushrooms (drained)
  • 6 cloves garlic, minced
  • 4 ½ cups chicken broth
  • 1/8 teaspoon red pepper flakes (add more for more of a kick)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Celery Salt
  • 1/4 teaspoon Camino (Cumin)
  • 2 Tbs. olive oil
  • Salt (as needed)


  1. Break spaghetti in half and place in a large pot. 
  2. Add in the onions, bell pepper, carrots, mushrooms and garlic.
  3. Pour broth into the pot, then sprinkle in the spices.
  4. Drizzle olive oil over the top. 
  5. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated and the vegetables are tender. (Note: The original recipe says this is going to be done in about 10 minutes but mine took more like 25 minutes).
  6. Season to taste with salt stirring pasta several times to distribute the liquid in the bottom of the pot.
*Notes: Add more or less red pepper flakes to change up your heat. Keep in mind that the 6 cloves of garlic add heat to the pot. I found that the 6 cloves of garlic plus 1/8 tsp of the red pepper flakes kept the dish kid friendly*

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