You’ve probably seen the headlines or the blurry screenshots from Netflix. Meghan Markle, in a chic linen apron, tossing spaghetti into a single skillet with a handful of greens. It looks like the ultimate "cool girl" meal—effortless, healthy, and somehow royal. But here’s the thing: everyone is calling it Meghan's one pot pasta, and yet, there is a massive amount of confusion about what this dish actually is.
Are we talking about the 20-minute "Single Skillet Spaghetti" from her 2025 show With Love, Meghan? Or are we talking about the legendary "sexy filthy mush" zucchini sauce she’s been obsessed with since her days on The Tig?
Honestly, they are two completely different vibes. One is a weeknight miracle; the other is a four-hour slow-burn commitment.
If you’re looking for a quick dinner, you want the skillet version. If you want to understand why people are obsessed with her "zucchini bolognese," you need to settle in for a long afternoon of stirring. Both have gone viral for a reason, but let's clear up the confusion and get into how you actually make these things without ending up with a gummy, stuck-on-the-bottom mess.
The Viral Skillet Spaghetti: 15 Minutes to Dinner
In the first episode of her lifestyle series, Meghan basically broke the internet (again) by putting dry noodles directly into a pan with tomatoes and water. It’s a technique famously popularized by Martha Stewart about a decade ago, but Meghan's version adds a specific California-cool twist with a lot of lemon and peppery greens.
Basically, the magic happens because you aren't draining the water. You’re using about 3.5 to 4 cups of liquid—water or vegetable broth—and as it boils away, the starch from the pasta creates this velvety, creamy sauce. You don't need heavy cream. You don't even need butter, though a little never hurt anyone.
You’ve got to use a wide, straight-sided skillet. If the pan is too small, the spaghetti won't lay flat and you'll end up with "al dente" ends poking out of the water while the middle turns to mush.
What You’ll Need for the Fast Version
- A punnet of cherry tomatoes: Preferably yellow and red for the aesthetic.
- Garlic: Three cloves, smashed or sliced thin.
- The Greens: This is the Meghan signature. She uses Swiss chard, kale, and rocket (arugula).
- Lemon: You need the zest of a whole lemon. It brightens everything.
- The Pasta: Traditional spaghetti works best.
You toss the tomatoes, garlic, and olive oil in first. Let them sauté for a minute until the tomatoes look like they might burst. Then lay the dry pasta right on top, pour in the boiling water, and cover it.
The secret? Stir it. Seriously. If you don't stir it every couple of minutes, the starches will glue those noodles together into one giant pasta-brick. After about 5 or 6 minutes, throw in the chopped greens. They’ll wilt down into the sauce, adding that "hearty but not heavy" quality her friend Daniel Martin raved about.
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The "Sexy Filthy Mush": The Other One Pot Pasta
This is the recipe that actually put her on the culinary map years ago. She calls it a "zucchini bolognese," and it’s basically just zucchini, water, and a bouillon cube.
It sounds boring. It looks... well, like mush. But the flavor is genuinely wild.
Most people fail at this because they lose patience. You cannot rush this sauce. It takes four hours. Maybe five. You’re essentially confit-ing the zucchini in its own juices until the cellular structure completely collapses.
Meghan has said in interviews that by the time it’s done, you’d swear there’s a pound of butter in the pot. It becomes this rich, concentrated vegetable jam that coats the pasta like a dream.
Why the Zucchini Version Still Matters
- It’s dirt cheap. You’re mostly buying zucchini and a box of pasta.
- It’s accidentally vegan. Unless you go heavy on the Parm at the end.
- Low maintenance. Once it’s in the pot, you just check it every half hour.
If you try to do this in 30 minutes, you’re just eating boiled zucchini. It’s fine, but it’s not "royal." The chemistry of the long cook time allows the natural sugars in the zucchini to caramelize slightly while the water evaporates, leaving behind a thick, savory essence.
The Controversy: Did She Steal the Recipe?
Social media has been a bit of a battlefield over Meghan's one pot pasta. After the Netflix episode aired, foodies pointed out that it looks almost identical to a recipe by British chef Anna Jones from her book A Modern Way to Cook.
Others pointed to Martha Stewart’s iconic 2013 one-pan pasta.
Martha even posted a "reminder" on social media about her "original and best" version shortly after Meghan’s show dropped. Look, the "one pot" method isn't new. It’s been a staple in Mediterranean home cooking for generations. Meghan’s version is simply a curation of what she likes: fresh, bright, and minimal cleanup.
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Is it "plagiarism"? Probably not. It’s a cooking technique. But it definitely highlights the "California-meets-London" lifestyle she’s branding—taking simple, existing concepts and making them feel aspirational.
How to Avoid a "One Pot" Disaster
Let’s talk about what can go wrong, because a lot can.
First: The Water Ratio.
If you use too much water, you’re making soup. If you use too little, the pasta will be crunchy. A good rule of thumb is roughly 16 ounces of pasta to 4 cups of liquid.
Second: The Heat.
You want a rapid simmer, not a violent boil. A violent boil will evaporate the water before the pasta is cooked. A weak simmer won't release enough starch to make the sauce creamy.
Third: The Finish.
Don't add the Parmesan while it’s still on the high heat. It can clump or get oily. Take it off the burner, wait thirty seconds, then shower it in cheese.
Practical Tips for the Home Cook
If you're going to try Meghan's one pot pasta tonight, here is the real-world strategy.
Choose the right greens. Don't use just spinach; it turns to slime. Use a mix. The Swiss chard stems give it a bit of crunch, and the rocket adds a peppery bite that balances the sweet tomatoes.
Use a kettle. Boil your water in a kettle before pouring it into the skillet. It keeps the temperature consistent and shaves minutes off the total cook time.
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Don't skip the lemon. Without the lemon zest and a squeeze of juice at the end, the dish can taste a bit flat. That acidity is what makes it "pop" and feel like a restaurant meal.
The Protein Hack. Meghan’s version is vegetarian, but a lot of people are adding chickpeas for fiber or even a bit of pancetta at the beginning. If you add meat, sauté it first, remove it, and then proceed with the vegetables to keep those flavors in the pan.
The Verdict: Is It Worth the Hype?
Honestly? Yes.
The skillet spaghetti is a genuine 15-minute meal that tastes like you spent an hour on a slow-simmered sauce. It’s perfect for those Tuesday nights when you’re staring at the fridge and considering cereal for dinner.
The "mush" version is more of a weekend project. It’s impressive because of how little you use to get such a big result. It’s a conversation starter.
Both recipes prove that "Duchess-level" cooking isn't about expensive truffles or gold leaf; it’s about understanding how to use basic ingredients in a way that feels intentional.
Next Steps for Your Kitchen:
- Inventory Check: Make sure you have a deep, straight-sided skillet (at least 12 inches) before you start.
- The Zucchini Test: If you're doing the 4-hour version, grate the zucchini rather than chopping it to speed up the "breakdown" process.
- Prep the Garnish: Have your fresh basil and red pepper flakes ready to go; this pasta is best served the second it hits the plate.
Don't overthink it. Just keep stirring.