u003cstrongu003eCan I use other types of pasta for this recipe?u003c/strongu003e

Yes! While linguine works best because it cooks evenly and absorbs sauce well, you can substitute with spaghetti, fettuccine, or even penne. Just keep in mind cooking times may vary slightly.

u003cstrongu003eIs it okay to skip the Parmesan cheese?u003c/strongu003e

Absolutely! Skipping Parmesan makes this dish vegan-friendly, and you can add nutritional yeast or a vegan cheese substitute if you want to keep the cheesy flavor without dairy.

u003cstrongu003eHow do I prevent the pasta from sticking while cooking?u003c/strongu003e

Stirring regularly with tongs helps keep the noodles separated. Also, making sure there’s enough water to cover the pasta initially will keep it from sticking too much as it cooks.

u003cstrongu003eCan I add other vegetables to this recipe?u003c/strongu003e

Yes, you can easily customize it with your favorite veggies. Sliced mushrooms, bell peppers, or zucchini work great and add a nice variety to the dish. Just slice them thin to cook in the same time frame as the pasta.

Tomato Spinach Pasta: Easy, Flavorful One Pan Dinner

Name: One Pan Tomato Spinach Pasta Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces linguine; 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 boiling water

Description

One Pan Pasta is a quick and easy Italian-inspired meal combining linguine, fresh vegetables, herbs, and a light sauce made directly in a single pan. Perfect for busy weeknights, it's flavorful, minimal cleanup, and can be customized to fit dietary preferences.

Ingredients

Scale

Pasta and Vegetables

8 ounces linguine
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

Seasonings and Cheese

2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 ounces parmesan cheese, grated (optional)
4 cups boiling water

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Instructions

Combine Ingredients: In a large deep pan, place the linguine along with the cherry tomatoes, baby spinach, sliced onion, garlic, and basil leaves. Drizzle with olive oil and season with crushed red pepper and salt.
Add Boiling Water and Cook: Pour 4 cups of boiling water into the pan. Bring the mixture to a boil over medium heat. Cook for 10 minutes, stirring occasionally with tongs, until the liquid mostly evaporates and creates a flavorful sauce.
Finish and Serve: Remove the pan from heat and stir in the grated parmesan cheese and some additional fresh basil if desired. Serve immediately while warm and enjoy.

Notes

This recipe is adapted from Martha Stewart.
Store any leftovers in an airtight container in the refrigerator for 4-5 days.
To make it gluten-free, substitute linguine with gluten-free pasta.
To make it vegan, omit the parmesan cheese or use nutritional yeast or vegan cheese substitutes.
For a creamier sauce, replace some of the water with milk or plant-based milk.
You can swap out vegetables according to preference or availability.
One serving equals about 2 ounces of pasta per person.

Nutrition

Serving Size: 1 serving (2 ounces pasta with vegetables and sauce)
Calories: 367 kcal
Sugar: 6 g
Sodium: 551 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 10 mg