Description
A vibrant and easy one pan pasta recipe featuring linguine, cherry tomatoes, spinach, and fresh herbs, cooked together in a single pot for a quick and flavorful meal.
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 Additions
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 2 ounces parmesan cheese, grated (optional)
Liquids
- 4 cups boiling water
Instructions
- Combine Ingredients: In a large deep pan, place the linguine along with the cherry tomatoes, baby spinach, sliced onion, garlic, and basil. Drizzle the olive oil on top and season with crushed red pepper and salt.
- Add Water and Cook: Pour boiling water into the pan, ensuring the pasta is submerged. Bring the mixture to a boil over medium heat and cook for 10 minutes, stirring occasionally with tongs to prevent sticking and encourage even cooking until the water has nearly evaporated and a sauce has formed.
- Finish and Serve: Remove the pan from the heat. Stir in the grated parmesan cheese and fresh basil, if using. Serve immediately while warm for the best flavor and texture.
Notes
- This recipe is adapted from Martha Stewart.
- Store any leftovers in an airtight container in the refrigerator for 4-5 days.
- To make it gluten-free, substitute linguine with your preferred gluten-free pasta.
- For a vegan version, omit the parmesan cheese or replace with nutritional yeast or vegan parmesan.
- To create a creamier sauce, replace some of the water with milk.
- Feel free to swap out vegetables to suit 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
