If you’re anything like me, you love meals that come together quickly but still pack a punch of fresh flavors. This One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe is exactly that — simple, vibrant, and effortlessly satisfying. It’s one of those dishes that feels like summer on a plate no matter the time of year, with juicy cherry tomatoes bursting alongside tender spinach and fragrant basil.
I first tried this recipe on a busy weeknight when I barely had time to cook, and honestly, I was amazed at how everything melded together with just one pan and one pot of boiling water! You’ll find that having dinner ready in under 30 minutes without sacrificing taste or texture is a total game changer. Plus, cleanup is a breeze — which means more time enjoying your food and less scrubbing pans. Trust me, you’re going to want to make this One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe a go-to staple in your kitchen.
Why You’ll Love This Recipe
- One-Pan Simplicity: Everything cooks together in a single pan for easy prep and clean-up.
- Fresh, Bright Flavors: Juicy cherry tomatoes, vibrant spinach, and fragrant basil make every bite delightful.
- Time-Saver: Ready in about 25 minutes, perfect for busy weekdays or last-minute dinners.
- Customizable: You can easily swap veggies or add your favorite protein to make it your own.
Ingredients You’ll Need
This One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe is all about simple, fresh ingredients that work together effortlessly. You’ll want to pick ripe cherry tomatoes and fresh basil for that burst of flavor—and a good quality olive oil makes all the difference here.
- Linguine: I love using linguine because it holds the sauce nicely, but feel free to use spaghetti or your favorite pasta shape.
- Cherry Tomatoes: Look for plump, glossy tomatoes for that sweet juiciness that brightens the whole dish.
- Baby Spinach: Fresh baby spinach wilts beautifully into the pasta, adding color and a mild, earthy flavor.
- Onion: A small onion sliced thin adds subtle sweetness and depth.
- Garlic: Minced or sliced garlic brings that essential punch – don’t skimp on it!
- Fresh Basil: The star herb—aromatic and fresh, it really elevates the pasta.
- Extra Virgin Olive Oil: Drizzling this over the ingredients adds richness and helps marry flavors.
- Crushed Red Pepper: Just a pinch gives the pasta a gentle kick without overpowering.
- Salt: Enhances all the other flavors—season well but remember you can adjust later.
- Parmesan Cheese (Optional): Adding freshly grated parmesan at the end makes this dish downright irresistible.
- Water: Boiling water to cook the pasta right in the pan with the veggies—no extra pots to clean!
Variations
One of the things I love about this One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe is how easy it is to tweak it. Whether you want to make it vegan, gluten-free, or jazz it up with extra veggies, this recipe is super flexible and forgiving.
- Vegan Variation: Skip the parmesan and add nutritional yeast or vegan parmesan for that cheesy flavor without dairy—I do this often when friends visit!
- Gluten-Free Version: Use any gluten-free pasta you prefer—just adjust cooking times slightly since gluten-free pasta can vary.
- Add Protein: Toss in grilled chicken, shrimp, or crispy tofu for a heartier meal. I sometimes add cooked chickpeas for a quick vegetarian boost.
- Extra Creamy: I discovered that adding a splash of milk or cream near the end creates a lovely silky sauce if you’re craving something richer.
How to Make One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe
Step 1: Toss All Ingredients in the Pan
Start by grabbing a large, deep pan—a wide skillet with a lid works perfectly. Place the uncooked linguine into the pan along with halved cherry tomatoes, baby spinach, thinly sliced onion, garlic, and a handful of roughly chopped basil. Drizzle the olive oil over the top, then sprinkle in the crushed red pepper and salt. This handy trick means the pasta will cook right alongside the fresh veggies, soaking up all the flavors from the get-go.
Step 2: Pour in Boiling Water and Cook
Pour in four cups of boiling water—using boiling water helps jumpstart the cooking process and prevents the pasta from sticking. Bring everything to a boil over medium heat, then cook for about 8-10 minutes. Use tongs to stir occasionally so the pasta cooks evenly and the tomatoes break down to form a natural, tasty sauce. You’ll know it’s done when most of the water has evaporated, leaving a deliciously saucy coating on your pasta.
Step 3: Finish with Parmesan and Fresh Basil
Remove the pan from heat and stir in freshly grated parmesan cheese if you’re using it, along with a few extra basil leaves for that fresh herby pop. Taste and adjust seasoning with a bit more salt or red pepper if you like. Serve immediately, and get ready for some serious compliments from anyone lucky enough to share this dish.
Pro Tips for Making One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe
- Use Boiling Water: Always pour boiling water over the pasta and veggies to speed up cooking and avoid mushy results.
- Stir with Tongs: I like to use tongs to gently move the pasta around—this helps prevent sticking and distributes the sauce evenly.
- Adjust Liquid as Needed: If you want a saucier pasta, don’t be afraid to add a splash of water or broth during cooking.
- Watch Your Heat: Keep the heat on medium to avoid burning the bottom while the pasta cooks through perfectly.
How to Serve One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe
Garnishes
I love topping this dish with extra fresh basil leaves and a sprinkle of parmesan to amp up the flavor. Sometimes I drizzle a little more olive oil or add some toasted pine nuts for a lovely crunch. If you like spice, a few red pepper flakes sprinkled on top just before serving never disappoint.
Side Dishes
This pasta pairs beautifully with a crisp green salad or simple garlic bread. When I want to keep things light, I’ll throw together a quick arugula salad with lemon vinaigrette for some zing alongside the creamy pasta.
Creative Ways to Present
For special occasions, I like to serve this pasta in individual shallow bowls garnished with whole basil leaves and edible flowers—makes it feel fancy yet approachable. Another fun idea is to add a dollop of ricotta or burrata on top for extra creaminess that guests rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — which might not happen often! — store them in an airtight container in the fridge. They stay fresh for about 4-5 days. Make sure to cool the pasta completely before refrigerating to keep it tasting fresh.
Freezing
I haven’t personally frozen this pasta often because it’s so quick to make fresh, but if you want to freeze it, leave out the parmesan cheese until reheating. Freeze in meal-sized portions and thaw overnight in the fridge before reheating.
Reheating
When reheating leftovers, I add a little splash of water or broth to loosen up the sauce and warm it gently on the stovetop. You can also microwave it covered in short bursts, stirring in between to keep it from drying out.
FAQs
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Can I use other types of pasta for this recipe?
Absolutely! While linguine works wonderfully here, feel free to swap in spaghetti, fettuccine, or even penne. Just note that cooking times may vary slightly depending on the shape and thickness.
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Is this recipe suitable for a vegan diet?
Yes! Simply omit the parmesan cheese, or use nutritional yeast or a vegan parmesan substitute. The pasta is still flavorful and satisfying without any dairy.
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How do I know when the pasta is perfectly cooked?
The pasta is done when it’s tender but still has a slight bite (al dente), and most of the water has evaporated, creating a natural sauce. Stir occasionally to prevent sticking and taste test a strand to be sure.
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Can I add protein to make this meal more filling?
Definitely! Cooked chicken, shrimp, tofu, or beans pair beautifully with the flavors here and help turn the pasta into a more substantial meal.
Final Thoughts
This One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe has become such a comforting go-to for me when I want something tasty without all the fuss. It hits that perfect balance between fresh, light, and satisfying, but still feels like a real, home-cooked meal. I’m excited for you to try it in your kitchen—you’ll love how it brings together simple ingredients into something truly special with minimal effort. Come back and let me know how it goes—I’m always here to swap tips or hear your favorite twists!
Print
One Pan Pasta with Cherry Tomatoes, Spinach, and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One Pan Pasta recipe is a quick, flavorful, and effortless meal that combines linguine with fresh vegetables and herbs, all cooked together in a single pan to create a delicious, saucy pasta dish. Perfect for busy weeknights, it requires minimal cleanup and can be customized to fit various dietary preferences.
Ingredients
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 Others
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 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 fresh basil leaves. Drizzle the olive oil over the ingredients and season with crushed red pepper and salt.
- Cook the Pasta: Pour the boiling water into the pan over the ingredients. Bring the mixture to a boil over medium heat, stirring occasionally with tongs to prevent sticking and ensure even cooking.
- Simmer to Create Sauce: Continue to cook for approximately 8 to 10 minutes, stirring occasionally until the liquid has nearly evaporated, leaving behind a flavorful, thick sauce coating the pasta and vegetables.
- Finish and Serve: Remove the pan from heat, stir in the grated parmesan cheese and extra fresh basil if desired. Serve immediately and enjoy your warm, delicious one pan pasta.
Notes
- Recipe is adapted from Martha Stewart.
- Store leftovers in an airtight container; they will keep for 4-5 days in the refrigerator.
- For gluten-free, substitute linguine with any gluten-free pasta.
- Make vegan by omitting parmesan cheese or using nutritional yeast or a vegan parmesan substitute.
- For a creamier sauce, replace some of the water with milk.
- You can substitute or add any vegetables you prefer to customize the dish.
- One serving is approximately 2 ounces of pasta per person.
Nutrition
- Serving Size: 2 ounces of pasta with vegetables and sauce
- Calories: 367 kcal
- Sugar: 6 g
- Sodium: 551 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg
