Description
This One Pan Pasta recipe is a quick and flavorful meal that combines linguine with fresh cherry tomatoes, baby spinach, onions, garlic, and basil. Cooked in one pan with boiling water to create a delicious sauce, it's perfect for a simple yet satisfying dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces linguine
- 1 pint cherry tomatoes sliced in half
- 2 ounces baby spinach
- 1 small onion finely sliced
- 3 garlic cloves finely sliced
- 1 handful fresh basil leaves roughly chopped
Seasonings and Add-ins
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 4 cups boiling water
- 2 ounces parmesan cheese grated (optional)
Instructions
- Combine Ingredients: In a large deep pan, place the linguine along with the cherry tomatoes, spinach, sliced onion, garlic, and basil. Drizzle the olive oil on top and season with crushed red pepper and salt.
- Add Boiling Water and Cook: Pour the boiling water into the pan and bring the mixture to a boil over medium heat. Cook for 10 minutes, stirring occasionally with tongs, until the liquid nearly evaporates and forms a flavorful sauce.
- Finish and Serve: Remove the pan from heat and stir in the grated parmesan cheese and additional fresh basil if desired. Serve immediately while warm and enjoy.
Notes
- This recipe is adapted from Martha Stewart.
- Store any leftovers in an airtight container; they will last about 4-5 days in the fridge.
- To make it gluten-free, use a gluten-free pasta alternative.
- For a vegan version, skip the parmesan cheese or substitute with nutritional yeast or vegan parmesan.
- To make the sauce creamier, add some milk instead of part of the water.
- Feel free to substitute any vegetables you prefer or dislike.
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 6 g
- Sodium: 551 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg
