Julie Clark
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One Pot Pasta
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One pot and 20 minutes is all you need to make this easy one pot pasta dinner. This fresh recipe that uses basil, tomatoes and spinach is versatile.
I’ve been amazed at how much my dishwasher has run in the last 9 weeks we’ve been at home. All three kids home for all meals of the day every day??? Yeah…the dishwasher is working overtime in our house.
So when I can make a one pot dinner (like our sloppy joe pasta) and not have crazy amounts of pots, pans and measuring utensils, it is a winner in my book! With all the rich desserts we’ve been indulging in, a simple pasta dinner with fresh spinach and tomatoes is a welcome change. Your family (and your dishwasher) will thank you.
What you’ll love about this recipe:
- simple flavors
- fresh ingredients
- 5 minute prep
- under 20 minute dinner
- only one pot needed!
What you need to make one pot pasta:
- Pasta: I used linguine pasta for this one pot pasta recipe, but any type of long noodle will work for this meal. This can include spaghetti or bucatini. Look for a noodle that will cook to al dente in 8-10 minutes. I wouldn’t recommend angel hair because it has a shorter cook time.
- Grape or cherry tomatoes: I love to use fresh tomatoes for this, but it also works with canned diced tomatoes as well. If you choose canned tomatoes, drain the tomatoes, but if you would like more of a soupy pasta, you can leave the juice in.
- Baby spinach: Baby spinach or regular adult spinach can be used.
- Onion. Sweet white onion or yellow onion works best.
- Seasonings: I used garlic powder, red pepper flakes, salt and pepper. The red pepper flakes add a spicy kick, so if your family has a sensitivity to spice, you may want to leave it out or add a little at a time and taste after every addition.
- Chicken broth. For a vegetarian option, use vegetable broth.
- Parmesan cheese: This adds a little bit more creaminess and flavor to the pasta. (And side note…grate your own parmesan cheese for the best texture and flavor.)
- Cornstarch: This is optional. Use it if you would like a thicker sauce.
How to Make One Pot Pasta
- Add to the pot. Add pasta, tomatoes, spinach, onion, basil leaves, olive oil, crushed red pepper, salt, pepper, and broth to a large pot.
- Bring to a boil. Turn down heat to medium-low and cook for 8-10 minutes, or until liquid has reduced to a sauce and noodles are al dente.
- For extra creamy texture. If you would like a creamier sauce, take out 1 cup broth and combine with 2 tablespoons of cornstarch. Whisk until there are no more lumps and then return broth to pasta.
- Add the parmesan. Take off heat and stir in parmesan cheese.
Variations to This Recipe
This one pot pasta recipe is a great base for other quick and easy pasta dishes.
- Protein: The best protein to use are those that don’t need to be browned or cooked ahead of time. This would include shrimp, precooked sausage, and tofu. You can also add in cooked chicken or beef.
- Additional vegetables can include: mushrooms, artichoke, fire roasted diced tomatoes, sun dried tomatoes (a favorite of mine), peas, and corn.
- Other additions: pesto (which reminds me of our pesto pasta bake), navy or cannellini beans.
How do I store my one pot pasta?
You can store your one pot pasta for an additional 4-5 days in the refrigerator. Make sure that it is stored in an airtight container. This is not freezer friendly.
Try our sundried tomato pasta!
One Pot Pasta
One pot and 20 minutes is all you need to make this easy one pot pasta dinner. This fresh recipe that uses basil, tomatoes and spinach is versatile.
Servings 4
Prep Time 5 minutes
Cook Time 10 minutes
Ingredients
- 8 ounces linguine pasta
- 1 pint grape or cherry tomatoes (halved)
- 1 cup baby spinach leaves (packed)
- 1 cup onion finely sliced (about 1 onion)
- ¼ cup fresh basil leaves roughly chopped, plus more for garnishing
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/8 teaspoon crushed red pepper plus more to taste (optional)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon pepper (plus more to taste)
- 4 cups chicken broth (or vegetable stock)
- ½ cup parmesan cheese grated (optional)
- 2 tablespoons cornstarch )optional)
Instructions
- Add pasta, tomatoes, spinach, onion, basil leaves, olive oil, crushed red pepper, salt, pepper, and broth to a large pot.
- Bring to a boil. Turn down heat to medium-low and cook for 8-10 minutes, or until liquid has reduced to a sauce and noodles are al dente.
- If you would like a creamier sauce, take out 1 cup broth and combine with 2 tablespoons of cornstarch. Whisk until there are no more lumps and then return broth to pasta.
- Take off heat and stir in parmesan cheese.
- This is best when served warm. Enjoy!
Notes
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 391kcal | Carbohydrates: 57g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1370mg | Potassium: 715mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1884IU | Vitamin C: 38mg | Calcium: 205mg | Iron: 2mg
