Last weekend I got an email from Robyn with a link to this really cool recipe over at Apron Strings. I love cooking pasta and rice in liquids other than water, so this idea for a one pot pasta dish (which is originally from Martha Stewart Living Magazine) was right up my alley!
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This dish is incredibly easy and super flavorful. The pasta cooks in a mixture of broth, herbs, and aromatics, like onion and garlic, which really ramp up the flavor. The starch that dissolves off of the pasta as it cooks helps create a thick sauce right in the pot. It’s magic! So fast, so easy, and SO flavorful. I do want to mention, though, that if you’re the type of person that can’t handle pasta any other way than al dente, you may not like this one. The pasta can get a little soft, if you let it cook even just a little too long.
I made a few changes to the original recipe, as usual, to fit my needs. First, instead of using fresh basil, which can cost an arm and a leg, I used frozen spinach for a pop of green and increased the dried basil to make up for the flavor. Second, I wanted more “stuff” in my pasta, so I used a larger can of diced tomatoes and reduced the amount of vegetable broth to compensate. Lastly, I added a light sprinkle of shaved Parmesan over top. Other great ideas for add-ins: mushrooms, parmesan, artichoke hearts, or olives.
I think next time I’ll save adding the frozen spinach until the end so that it will defrost and heat quickly from the pasta’s residual heat. That way the spinach will stay bright green and pretty, and it will not darken the pasta as it cooks. But hey, either way it tasted fantastic!
Tomato Spinach One Pot Pasta
Servings 6Ingredients
- 4 cups vegetable broth ($0.52)
- 2 Tbsp olive oil ($0.22)
- 12 oz. fettuccine ($0.75)
- 8 oz. frozen chopped spinach ($0.72)
- 1 28oz. can diced tomatoes ($1.68)
- 1 yellow onion, sliced ($0.42)
- 4 cloves garlic, sliced ($0.32)
- 1/2 Tbsp dried basil ($0.15)
- 1/2 Tbsp dried oregano ($0.15)
- 1/4 tsp crushed red pepper ($0.03)
- freshly cracked black pepper to taste ($0.05)
- 2 oz. shaved Parmesan ($1.25)
Instructions
- Add four cups of vegetable broth to a large pot. Break the fettuccine in half and add it to the pot along with the canned tomatoes (with juices), olive oil, frozen spinach, onion, garlic, basil, oregano, red pepper, and some freshly cracked black pepper.
- Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to medium.
- Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky.
- Sprinkle with shaved Parmesan just before serving.
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Nutrition
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How to Make One Pot Pasta – Step by Step Photos
Start with four cups of vegetable broth. The flavor intensity and salt content of your broth will make a big difference in the end flavor of the pasta. If you use a low sodium broth, the pasta will taste bland. I use Better Than Bouillon soup base for all of my broths because it is really flavorful, much less expensive than boxed or canned broths, and I can mix up any amount needed. These little jars last forever in the refrigerator, too, so it’s there whenever you need it. And no, I am not being paid to endorse it. :)
Add the four cups of broth to a large pot along with 12 oz. fettuccine, 2 Tbsp olive oil, 8oz. frozen spinach, a 28oz. can diced tomatoes (with the juices), 1 sliced onion, 4 cloves garlic (minced or sliced), 1/2 Tbsp dried basil, 1/2 Tbsp dried oregano, 1/4 tsp red pepper flakes, and some freshly cracked pepper. Although I show the fettuccine whole here, it’s best to break the pasta in half to help it fit in the pot and make it easier to stir later.
Briefly stir the pot and make sure all the pasta is submerged. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a full boil, remove the lid, turn the heat down to medium, and give it a stir. Make sure it’s still bubbling away when you turn the heat down. It needs to continue boiling for this to work.
Let it boil for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed or evaporated. Only stir once every few minutes to keep the pasta from sticking. Over stirring it can make the pasta overly mushy and sticky.
And then it’s done and it tastes amazing! Cool, huh? Sprinkle a little shaved Parmesan over top just before serving. This Tomato Spinach One Pot Pasta deserves a cape for being so amazing. That bowl was gone in 60 seconds. 👅
I’m just wondering if you put the BTB in with the cold water since the directions say add to boiling water. Making this tonight and not sure what to do about that.
I usually just stir the BTB into warm water. Warm enough to help it dissolve, but it doesn’t need to be super hot. If there are a few chunks or a little sediment left, it’s okay because as the pot boils it will all mix together. :)
Made it and loved it! Wasn’t sure how I’d like it without any meat but it was very filling. I ended up not adding feta cheese, I don’t really like it. But the dish was great though!
yummers! I saved a little more money by using my own veggie broth – I just toss my (clean) kitchen scraps or vegetable leftovers in a freezer bag and when it’s full, boil it up into an awesome and low sodium vegetable broth. Then I separate it into portions and freeze it till I’m ready to use it. It’s a great way to avoid waste and stay on budget too!
Made this dish per the recipe last night; however, I chopped the onion and garlic in the food processor rather than slicing it. It was delicious and I have enough leftovers for lunch all week.
I’ve made this a few times already and it is a hit! My hubby was complaining about acid reflux though and I figured out it was the canned tomatoes. So, I am using the boxed tomatoes now and problem solved! I am so glad to have found a solution because I love how this comes together!
I made this tonight for my husband and it was way too spicy. Don’t think I will be making it again!
Hi Abby:
I make this without the red pepper flakes because I have little ones and we generally do not add spicy ingredients to pasta since it is a kids favorite. I’ve also made this adding frozen peas which are a bit sweet and it works.
I loved this recipe, so easy and quick. I just used twice the spinach on the recipe.
Made this to the recipe tonight, the kids LOVED it, and I loved how easy it was to make. I can see potential in so many of the variations listed by others. Look forward to trying them.
Love your site, found it a few weeks ago.
Since you used the Better than Bullion, did you just add like 2 tbsp and then 4 cups of water?
The ratio for BTB is one teaspoon + 1 cup water = 1 cup broth. :)
Could you use broccoli instead of spinach? It all sounds so good so can not wait to try.
Oooh, sounds good! Let me know how it turns out.
Beth, thanks so much for this recipe. Made it tonight and there are NO leftovers. Truly a simple and delicious meal. Can’t wait to get your cookbook. Loved all of your recipes I have tried.
What a great looking recipe! I will definitely try this out, have shared it on my new Facebook page too http://www.facebook.com/justamumnz. I cannot wait to make a Wonderpot!
I just tried this and it was a huge hit! Simple and delicious, will definitely make it again!
I *swear* by Better Than Bouillian. I buy the LARGE jars at Costco for $6.49. It’s the 16 oz jar for a little more than the 8 oz. Love, love, love it! Oh yeah… I totally need to make a wonderpot!
I made this last night, with just a few items changed (just because I was working with only what I had in my pantry). It was AWESOME!
For pasta I used whole wheat elbow macaroni.
In place of spinach I used chopped frozen collard greens.
In place of one large can of diced tomatoes, I used two small cans one with green chilis.
(Therefor I didn’t add the red pepper flakes)
And instead of vegetable broth I used 2 knorr chicken boullion cubes dissolved in 4 cups of hot water)
As for the fresh basil and garlic, I used the frozen herb cubes from Dorot (mydorot.com). It’s great to always have those two on hand in the freezer (as well as their ginger and cilantro)
This dish will definitely become a go-to supper in my rotation. I can’t believe how super easy and delicious it is.
Thanks!!!