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A close-up of spaghetti with cherry tomatoes and spinach, being lifted with a wooden spoon, showcasing perfect pasta recipes.

One-Pot Linguine with Tomatoes and Spinach

This one-pot linguine recipe is a quick and easy meal perfect for weeknights. It combines pasta, fresh vegetables, and simple seasonings for a flavorful dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 367
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 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
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 2 ounces parmesan cheese grated (optional)
  • 4 cups water boiling

Equipment

  • large deep pan

Method
 

  1. In a large deep pan, place the linguine, cherry tomatoes, spinach, sliced onion, garlic, and basil. Drizzle with olive oil and season with crushed red pepper and salt.
  2. Pour the boiling water into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat, stirring occasionally, until the liquid has nearly evaporated, creating a sauce.
  3. Remove the pan from heat. Stir in parmesan cheese and fresh basil, if using. Serve immediately.

Nutrition

Calories: 367kcalCarbohydrates: 51gProtein: 14gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 551mgPotassium: 526mgFiber: 4gSugar: 6gVitamin A: 2095IUVitamin C: 33.7mgCalcium: 217mgIron: 2.1mg

Notes

This recipe is adapted from Martha Stewart. Store leftovers in an airtight container for 4-5 days in the fridge. For a gluten-free version, use gluten-free pasta. For a vegan version, omit the Parmesan cheese or use a vegan substitute. To make the sauce creamier, substitute some of the water with milk. Feel free to substitute vegetables as desired.

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