one pot skillet protein pasta
Serves 4
5 mins prep
15 mins cook
20 mins total
This one-pot pasta is my take on Meghan Markle's skillet pasta from her show. I've made my own adaptations to add a bit more flavor and, of course, tons of protein! It packs 26 grams of protein into a 20-minute meal that even my toddler devoured (minus the greens - ha!).
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Heat a pan over medium heat with 1 tsp olive oil. It should be wide, at least 12" wide. I like to use a braiser! Separate the stalks from the 2 cups Tuscan kale leaves and chop the stalks small and the leaves bite-sized. Cut the 12 oz cherry tomatoes in half.
Saute the 4 garlic cloves, tomatoes, and kale stalks in the olive oil for 1-2 minutes or until fragrant. Meanwhile, remove the stalks from the kale and chop them up small. Save the leaves for later.
Add the raw ½ pound protein spaghetti noodles to the center of the pan (break it apart as needed). I like to scoot the veggies to either side of the pan, making an opening in the center for the spaghetti noodles to sit. Zest the 1 lemon over the top of everything.
Add the 16.9 oz bone broth to the pot. It should just cover the spaghetti noodles. Spread the spaghetti noodles to as much of a single layer as possible to avoid having to add more liquid. If the noodles aren’t just covered, add a little more water just so the noodles are covered.
Bring to a boil, then reduce to a simmer, cover, and cook 10 minutes or until the pasta is al dente. Stir half way through just to make sure the pasta doesn’t stick.
Stir in the kale leaves, squeeze the juice from the lemon into the pot, and top with freshly shredded ½ cup parmesan. Mix everything together. You should have a silky sauce that’s thickened. Continue stirring until the kale has wilted - it should only take 1-2 minutes. Taste and add salt and pepper as desired.
Serve with more parmesan and any protein if you want. Chicken and shrimp are our favorites!
