Description
This One Pan Pasta recipe delivers a delightful and easy meal with linguine, cherry tomatoes, baby spinach, onion, garlic, and fresh basil all cooked together in one pan. Finished with optional Parmesan cheese, it's perfect for a quick, flavorful, and convenient 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 Oils
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
Cheese and Liquids
- 2 ounces Parmesan cheese, grated (optional)
- 4 cups boiling water
Instructions
- Combine Ingredients: In a large deep pan, place the linguine along with cherry tomatoes, baby spinach, sliced onion, garlic, and basil. Drizzle the olive oil over the top, then season with crushed red pepper and salt.
- Cook Pasta: Pour the boiling water into the pan and bring everything to a boil over medium heat. Cook for 10 minutes, stirring occasionally with tongs, until the liquid has nearly evaporated and a sauce has formed.
- Add Cheese and Serve: Remove the pan from heat and stir in the Parmesan cheese and additional fresh basil if desired. Serve immediately while warm and enjoy.
Notes
- This recipe is adapted from Martha Stewart.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- To make it gluten-free, substitute linguine with gluten-free pasta.
- To make it vegan, omit the Parmesan or use nutritional yeast or a vegan Parmesan alternative.
- For a creamier sauce, replace some water with milk.
- Feel free to swap out vegetables according to your preferences.
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
