One-Pot Pasta with Spinach
If you are looking for a quick, tasty, and filling meal, this One-Pot Pasta with Spinach is just what you need! Minimum cleanup and prep work – maximum flavor!
Servings: 4 servings
- 8 oz. spaghetti
- 12 oz. cherry tomatoes cut in half
- 1/2 medium onion very thinly sliced
- 2 garlic cloves very thinly sliced
- 4 oz. baby spinach
- 1/3 cup chopped parsley
- 2 tbsp. extra virgin olive oil
- 3/4 tsp. salt or to taste
- 3/4 tsp. pepper or to taste
- 1/4 tsp. red pepper flakes or to taste
- 4 cups water
- 1 cup grated Parmesan optional
In a large pot or a Dutch oven, combine all of the ingredients (excluding the Parmesan) and add 4 cups of water.
Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the pasta is cooked through and the liquid has reduced, about 8-10 minutes. Stir in the Parmesan.
Serve immediately. Garnish with more Parmesan and a drizzle of olive oil.
HELPFUL TIPS AND TRICKS
Stir the pasta while cooking. Stir the pasta every few minutes to make sure it doesn’t get stuck together, since there is no extra water used in this recipe.
Adjust the seasonings to your taste. Skip the red pepper flakes, if you are not a fan. Add a bit of your favorite seasoning, if you wish.
Add more water, if necessary. There are some types of pasta that tend to cook longer and may require some extra water to fully cook. If you feel that the pasta needs more cooking, just keep adding more water until it cooks through.
Add proteins. You can also add some chicken, sausage, or kielbasa pieces with the rest of the ingredients.
Calories: 418kcal | Carbohydrates: 51g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 797mg | Potassium: 561mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3803IU | Vitamin C: 35mg | Calcium: 351mg | Iron: 3mg