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
Units
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 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
