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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
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. 👅
Made this tonight and although I had the spinach, I was curious how it would work with fresh kale and topped off with a couple of spoons of navy beans from a can. As a plant based eater I skipped the feta and it was still really good. It did not disapoint . I will make this a regular, thanks a bunch!
This recipe is so flexible! I just toss in whatever veggies I need to use up. Today I stirred some greek yogurt and fresh basil in at the end. Delicious.
Can you tell me how much fresh basil was in the original? I have a bunch because I grow it :)
They listed one bunch, or 10-12 leaves. There’s a link to the original recipe in the beginning of the post, if you want to check out their version. :)
I’ve been wanting to try this recipe for ages and last night was finally the night! Amazing.
I made this tonight and it is awesome! I loved it! So easy. I didn’t have any vegetable broth so I used what I had on hand, which was beef broth. I also used fresh spinach and added the last 10 minutes of cooking, also because that’s all I had on hand. Super good!!!
I LOVE THIS! It’s a trifecta of wonderfulness: easy, delicious and cheap.
Additional bonus points because you can keep the ingredients on hand for a night when you when you aren’t sure what to have for dinner.
I used chicken broth because that’s what I have on hand. My Husband loves this.
The leftovers heat up really well the next day. Feta tastes great with this, but parmesan or mozeralla work well too. Love this blog!!
Getting ready to try this recipe! Can’t wait!
Btw… Rouses? Do you live in New Orleans?
Yes, I do! :)
I live in New Orleans too. Rouses is having a huge sale right now
I recently made this and was impressed with how delicious it was! I added italian sausage and didn’t use any cheese. The best thing about it was how well it reheated! I took this to work for lunch all week. Next time I make this, I will probably use the “no salt added” tomatoes, it was just a little on the salty side.
Made this Friday night and was real apprehensive about Hubby’s reaction since he had nixed the idea of this dish once before. Ended up being a HUGE hit. He couldn’t stop eating it. This is another recipe that he can’t wait for me to make again. Thanks!
I tried this last night and it was so good and so easy to make. I accidentally got beef broth instead of vegetable and it was still amazing – we plan on adding Italian sausages next time!
So easy and delicious
This recipe is awesome.
So quick and very satisfying. Frozen spinach and fettucine will now become staples in my house so I can make a delicious meal in a pinch.
I added thin sliced chicken breast after the pot came to a boil.
The whole family devoured it.
Thank you!
Just made this tonight, exactly as the recipe described. Yum. Very filling and it’s made enough to feed our family of four tonight & tomorrow night plus my lunch at work tomorrow. In Australian dollars that’s nine serves for about $2.50. Bargain.
I made this tonight.
Added some baby kale in with my spinach (I had it in the fridge) and subbed the feta for some really good quality parm.
And I added a can of diced chicken, and I also think either sweet Italian sausage or some shrimp (YUM!) would also be heavenly.
My 3 yr old gobbled it right up! Will def make it again!!
This was the easiest and tastiest meal I have made in a long time! Followed the recipe to a “T” – the feta is a MUST! Added some chopped rotisserie chicken from the fridge – yummy! Made a ton, way too much for just 2. Also, next time I will reduce the cooking by a minute or two because I prefer more el dente. Thank you!