VegNews
One-Pot ‘Summer Like an Italian’ Spaghetti
Dreaming of a summer getaway to Italy? So are we! No one cooks like the Italians, and here’s our newest favorite Italian-inspired recipe from the VegNews Test Kitchen.
August 6, 2026
When the VegNews Test Kitchen created this dish, we couldn’t believe it was even possible. But it works: everything goes into a single pan (including the dried pasta), let it simmer, add some kale at the end, and there you have it: the most perfect summer meal.
What you need:
1 (8-ounce) package Living Now Quinoa Spaghetti
3½ cups water
¼ cup extra virgin olive oil
¼ cup chopped sun-dried tomatoes in oil
2½ cups halved cherry tomatoes
2 tablespoons capers
1 shallot, thinly sliced
4 garlic cloves, sliced
2 tablespoons fresh lemon juice
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon pepper
1½ cups chopped Tuscan kale
¼ cup freshly chopped basil
What you do:
- Into a large pan with straight sides fitted with a lid, add all ingredients except the kale and basil. Increase heat to high, cover, and bring to a boil.
- Once boiling, cook 4 minutes, covered. Uncover, and then cook 4 more minutes, stirring often to prevent the spaghetti from sticking. Reduce heat to medium, stir in kale, cover, and cook 15 more minutes, or until the pasta is al dente and the liquid has reduced into a sauce. Stir occasionally to prevent sticking.
- Transfer pasta to individual plates, and top with fresh basil.
For more plant-based recipes from the VegNews Test Kitchen, read:
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