PREP TIME: 15 mins | COOK TIME: 10 mins | TOTAL TIME: 25 mins | SERVINGS: 4
This easy and quick one-pan family meal is a must try and to keep. With ingredients that you can easily substitute, you can throw this together in no more than twenty-five minutes! A no-fuss meal that you can make in just one pan. No more pre-cooking the pasta as it cooks with the sauce and vegetables in a single pan. Not your usual way of cooking pasta but an effective way to easily and quickly put meals on your dinner table. This process guarantees a tender pasta that soaked up all the flavours! A fail-proof recipe to include in your weekly menu rotation.
INGREDIENTS
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8 oz. linguine
1-pint cherry tomatoes sliced in half
2 oz. baby spinach leaves
1 small onion finely sliced
3 garlic cloves finely sliced
A small handful of basil leaves roughly chopped
2 tbsp extra virgin olive oil
1/2 tsp crushed red pepper
1/2 tsp salt
2 oz. Parmesan cheese grated (optional)
How to make One-Pan Pasta
Step 1: Place the linguine in a large deep pan along with cherry tomatoes, spinach, sliced onions, garlic, and basil. On top, drizzle the olive oil, then season with crushed red pepper and salt.
Step 2: Into the pan, pour 4 cups of boiling water or vegetable/chicken stock. Bring to a boil and cook for about 8 to 10 minutes over medium heat, occasionally stirring with tongs until all liquid has evaporated.
Step 3: Turn the heat off, then if desired, stir in the Parmesan cheese and fresh basil. Serve warm.
NOTES:
In an airtight container, place any leftovers and store them in the fridge for up to 4 to 5 days.
I suggest following the recipes as is for the best results. If needed, here are some substitutes that will work great, too:
Use your preferred gluten-free pasta to make this dish gluten-free.
Omit the Parmesan cheese to make this vegan and simply add in nutritional yeast or a vegan Parmesan substitute.
Feel free to add more milk instead of more water to make the sauce creamier.
For the veggies, use whatever you like.
NUTRITION FACTS:
Calories: 367kcal | Carbohydrates: 51g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 551mg | Potassium: 526mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2095IU | Vitamin C: 33.7mg | Calcium: 217mg | Iron: 2.1mg
Ingredients
- 8 oz. linguine
- 1-pint cherry tomatoes sliced in half
- 2 oz. baby spinach leaves
- 1 small onion finely sliced
- 3 garlic cloves finely sliced
- A small handful of basil leaves roughly chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 2 oz. Parmesan cheese grated (optional)
Instructions
Step 1: Place the linguine in a large deep pan along with cherry tomatoes, spinach, sliced onions, garlic, and basil. On top, drizzle the olive oil, then season with crushed red pepper and salt.
Step 2: Into the pan, pour 4 cups of boiling water or vegetable/chicken stock. Bring to a boil and cook for about 8 to 10 minutes over medium heat, occasionally stirring with tongs until all liquid has evaporated.
Step 3: Turn the heat off, then if desired, stir in the Parmesan cheese and fresh basil. Serve warm.
Notes
In an airtight container, place any leftovers and store them in the fridge for up to 4 to 5 days. I suggest following the recipes as is for the best results. If needed, here are some substitutes that will work great, too: Use your preferred gluten-free pasta to make this dish gluten-free. Omit the Parmesan cheese to make this vegan and simply add in nutritional yeast or a vegan Parmesan substitute. Feel free to add more milk instead of more water to make the sauce creamier. For the veggies, use whatever you like.
