I tried Meghan Markle's one-pot pasta. The easy recipe took less than 20 minutes to make.

For this recipe, you'll need:

• 2 cloves of garlic
• 1 pint plum tomatoes
• ¼ cup olive oil
• Zest of 1 lemon
• A box of spaghetti
• 3 ½ cups of water
• Swiss chard
• Kale
• ¼ cup Parmigiano Reggiano cheese
• Red pepper flakes

Meghan doesn't list any exact measurements in the scene, other than how much water she uses, so I estimated how much of each ingredient to use.

I spent $28.10, excluding tax, on ingredients at my local grocery store in Brooklyn, New York.

Meghan said this doesn't need to be precise and that you can use whatever tomatoes you have on hand, from a mix of red or yellow plum tomatoes or more exotic varieties like heirlooms.

At this point, you keep the stovetop off — when Meghan is making it, she does these steps while the pan is on the countertop.

After adding the olive oil and tomatoes to the pan, I sprinkled the entire skillet with salt. I then added the chopped garlic and mixed it with a wooden spoon.

Part of what makes this pasta dish especially easy to make is that you don't need to boil the pasta in a separate pot. Instead, the pasta water comes together with the other ingredients to cook the pasta and make the sauce.

I zested a whole lemon over the pasta noodles and then started boiling my water in a tea kettle.

In the show, Meghan said to cover the spaghetti with water, which she said takes about 3 ½ cups. However, the amount you use will depend on the size of your skillet.

Even though the water was fully boiled when I added it, I noticed that it wasn't hot enough to cook the pasta fully since the entire dish had to be brought to a boil.

I turned the heat on my stove to medium-high and let the pasta boil for about five minutes.

Meghan doesn't say exactly how much she uses, but I ended up using about three stems. She recommends chopping the red part of the stem for added color and flavor, as well as the leaves.

I tried to separate the spaghetti noodles using a wooden spoon but found that they initially stuck together. As the pasta continued cooking, they eventually separated.

I also added the chopped Swiss chard and a couple of handfuls of massaged kale, which I tore by hand and added directly to the pot.

Meghan said the starch from the pasta would create a "creamy" sauce without the need for cream. Even after letting it cook down for a few minutes, it still looked pretty watery.

The blistered tomatoes and cheese made the sauce slightly thicker and a light-orange color. The pasta noodles were also perfectly al dente.

I topped the dish with a pinch of salt and red pepper flakes, per Meghan's suggestion.

I love having a one-pot recipe on hand, especially during a busy workweek. This pasta dish made for a quick, healthy dinner.

The lemon and slightly blistered plum tomatoes added flavor, while the red pepper flakes added a kick — I was surprised Meghan and Harry's kids would be into it. It tasted light and fresh, and I thought the Swiss chard and kale added texture.

However, it was far from the most flavorful or decadent pasta dish I've ever had.

Still, it was unbelievably quick and easy to make, and even easier to clean up. I could see myself adding this recipe into my weekly rotation for a quick dinner, though I'm not sure I would make it for a dinner party or when I'm really wanting to impress someone with my culinary prowess.