Description
A vibrant and easy-to-make one-pan pasta dish that combines fresh cherry tomatoes, baby spinach, garlic, and basil into a flavorful meal cooked entirely in one pot. Perfect for quick weeknight dinners with minimal cleanup.
Ingredients
Dry Ingredients
8 ounces linguineVegetables
1 pint cherry tomatoes sliced in half2 ounces baby spinach
1 small onion finely sliced
3 garlic cloves finely sliced
1 handful fresh basil leaves roughly chopped
Liquids & Oils
2 tablespoons extra virgin olive oil4 cups boiling water
Seasonings
1/2 teaspoon crushed red pepper1/2 teaspoon salt
Cheese (optional)
2 ounces parmesan cheese gratedInstructions
- Prepare the ingredients: Gather and slice the cherry tomatoes, onion, garlic, and chop the basil leaves. Measure out the pasta and seasonings.
- Add everything to the pan: In a large deep skillet or wide saucepan, combine the linguine, cherry tomatoes, spinach, sliced onions, garlic, basil, olive oil, crushed red pepper, and salt.
- Cook with water: Pour the boiling water into the pan. Bring the mixture to a boil over medium heat, stirring occasionally. Let it cook for 8-10 minutes, or until most of the water has evaporated, forming a sauce, and the pasta is cooked al dente.
- Finish the dish: Remove from heat. Stir in grated parmesan cheese and additional fresh basil if desired. Serve immediately while warm.
Notes
- Recipe is adapted from Martha Stewart.
- Storing leftovers in an airtight container for 4-5 days in the fridge works well.
- Use gluten-free pasta to make it gluten-free; skip cheese or use vegan cheese for vegan version; add milk to make it creamier; swap vegetables based on preference.
Nutrition
- Serving Size: 2 ounces of pasta per person
- Calories: 367 kcal
- Sugar: 6 g
- Sodium: 551 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg
