This dish will become your favorite way to make pasta. It is incredibly easy, beyond yummy and only one pot to clean. Can it get any better? One pot pasta allows you to skip the step of pre-cooking the pasta. The pasta cooks in its own sauce to allow the use of only one pot. This idea was introduced originally by Martha Stewart. The possibilities are numerous as you can add any sauce, pasta, or vegetables. You can even try mac and cheese. In this recipe, I used tomatoes and spinach as the vegetable. You can also skip the cheese to make it a vegan dinner. Don’t forget to make extra to throw in your thermos for lunch tomorrow.
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One Pot Pasta
This dish will become your favorite weeknight meal. It is incredibly easy, beyond yummy and only one pot to clean. Can it get any better?
Servings 4
Ingredients
- 375 g spaghetti
- 1 pint cherry tomatoes, sliced in half
- 4 oz spinach leaves approx. 2 handfuls
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 handful basil leaves, chopped
- 2 Tbsp extra virgin olive oil
- salt and red pepper flakes to taste
- 4 cups boiling hot water or vegetable stock
- parmesan cheese grated, topping
Instructions
- In a large deep pan, place the spaghetti in addition to the cherry tomatoes, spinach, onion, garlic, and basil. Drizzle the olive oil on top and season with salt and red pepper flakes.
- Pour 4 cups of boiling water or vegetable stock into the pan and bring the mixture to a boil. Cook for 10 minutes on medium heat, stirring occasionally, until the liquid in nearly evaporated, creating a sauce.
- Remove the pan from the heat and top with parmesan cheese and fresh basil, if desired. Serve immediately and enjoy.
Notes
Recipe: This recipe is adapted from Martha Stewart.
Store any leftovers in an airtight container. It will last about 4 days in the fridge.
Substitutes: Any long noodle works well. Can make it with gluten-free pasta.
Any leafy green works well, for example, kale or rapini.