One-Pot Pasta with Spinach
This One-Pot Pasta with Spinach is quick, delicious, and healthy! Perfect for busy weeknights with minimal cleanup and maximum flavor.
Servings: 4 servings
Ingredients
- 8 oz spaghetti
- 12 oz cherry tomatoes cut in half
- 1 medium onion very thinly sliced
- 2 cloves garlic very thinly sliced
- 4 oz baby spinach
- 1/2 cup chopped parsley
- 2 tbsp extra virgin olive oil
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 tsp red pepper flakes or to taste
- 4 cups water
- 1 cup grated Parmesan cheese optional
Instructions
Preparation
- Begin by slicing your onions and garlic very thinly. Cut the cherry tomatoes in half and chop the parsley.
Cooking
- In your large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the sliced onions and sauté until translucent, about 3-4 minutes.
- Add the thinly sliced garlic and halved cherry tomatoes to the pot. Stir for 2-3 minutes until tomatoes start to soften.
- Add the 8 oz spaghetti, 4 cups water, salt, pepper, and red pepper flakes. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 9-11 minutes or until spaghetti is al dente. Stir occasionally.
- Toss in the baby spinach and chopped parsley when the pasta is nearly done. Stir until the spinach wilts, about 1 minute.
- Remove from heat. Sprinkle grated Parmesan cheese on top if desired. Serve immediately.
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups and Spoons
- Cutting board and knife
Notes
- Use any pasta shape you like; adjust cooking time accordingly.
- To make vegan, omit Parmesan or use vegan cheese.
- Leftovers keep well refrigerated up to 3 days; reheat with a splash of water.
- Add seasonal vegetables for variety and extra nutrition.
- For protein, add grilled chicken, shrimp, or chickpeas at the end.