Description
A quick and easy one-pan pasta recipe that is bursting with flavors from cherry tomatoes, spinach, and fresh basil. This dish comes together in no time and is perfect for a busy weeknight dinner.
Ingredients
Units
Scale
Pasta:
- 8 ounces linguine
Additional Ingredients:
- 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
Instructions
- Prepare the Pasta: In a large deep pan, combine linguine, cherry tomatoes, spinach, sliced onions, garlic, and basil. Drizzle olive oil, season with crushed red pepper and salt.
- Cook the Pasta: Pour boiling water into the pan. Bring to a boil and cook for 8-10 minutes on medium heat, stirring occasionally, until the liquid is nearly evaporated, creating a sauce.
- Finish and Serve: Remove from heat, stir in parmesan cheese and fresh basil. Serve immediately.
Notes
- Recipe: This recipe is adapted from Martha Stewart.
- Storage: Store leftovers in an airtight container for 4-5 days in the fridge.
- Substitutes: For a gluten-free option, use gluten-free pasta. To make a vegan version, skip Parmesan or use a vegan substitute. For a creamier sauce, consider adding milk instead of water. Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving (about 2 ounces of pasta)
- Calories: 367 kcal
- Sugar: 6g
- Sodium: 551mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg
