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?
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course, Pasta
Cuisine American
- 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
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.
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.