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. 👅
Magic the first time… and it DOES come out looking like the picture.
I generally fix a recipe exactly as suggested the first time and then play with it afterwards. But my crew are not vegetarians and I had some leftover roasted chicken breasts. So I did half vegetable broth and half chicken broth, and chunked up the already cooked chicken breasts.
Its like it was made for chicken!
I prepped it a few of hours ahead of time was going to add the pasta just before cooking but quickly realized the pasta DOES have to be on the bottom, and ended up putting it in first. Which made me wonder if it really would end up mushy, but it held together fine.
I served it with a salad and garlic bread and they thought it was a feast!
For starters, Beth: Muchas Muchas Muchas Gracias!!!
I think I’ve tried 4 or 5, maybe more? recipes from your blog now and have enjoyed each one (some a bit more than others) but I’ve found *consistent* success coupled with flavour, nutrition, value and general easy-peasy-ness! And – best and most amazing of all! My finished project turns out looking like your freakin’ professional blog photos! When does that happen with a recipe!?! Usually, never as those many failed-pinterest pix can attest to! But not with Budget Bytes! Turns out great every time!
As a card-carrying member of the working-poor demographic you’re absolutely right when you say a peasant can eat like royalty! (ok, I embellished, but we end up at the same place meaning wise). So, tonight, I made The Wonderpot for my 2nd time. Turned out even better this time! Mind you, I didn’t use fettuccine previously (I used some hi-fibre gluten free soy-bean based spaghettini I found hidden in the cupboard, in the process of ‘decluttering’… not doing that again!) The only tweak I do to your recipes usually is to double the amounts of the spices or herbs. Although my first Wonderpot didn’t have much visual appeal (it was that damn soy-pasta!) I couldn’t believe how tasty it was! Tonight’s version far surpassed my earlier effort.
I just love your blog, discovering new delicious meals that become delightful treats and ‘Go-To’ recipes….I don’t think I can thank you enough! But I’ll try: Thanks again!
I started reading your blog when I noticed so many dairy and egg free meals (we have allergies). I tried this pasta tonight and it was fantastic! I made some changes: I used tomato sauce, not diced tomatoes, chicken base instead of vegetable, 1lb of pasta shells and I used fresh basil from my garden. My three-year-old had three servings! This is a keeper!
Ok so I made this tonight and I must say I was a little skeptical of it. I was afraid it would turn to mush.
I was out of basil which I didn’t know. So I ended up using an Italian spice blend. I also used an entire pound of fettuccine added 2 cups of broth.
As a side since there are meat eaters in this house I grilled some italian sausage to pair with it.
I absolutely loved it. Not mushy at all.
I can’t wait to try the other wonder pot recipes you have posted. I have already bought the ingredients. So tomorrow we’ll be having the spinach and artichoke
umm Helloooo!
You guys…. this recipe was absolutely fantastic!! I made it last night… I was starved but was already getting home late. hm? what to do. I’d had this one “Pin’d” for sometime now. Why didn’t I make this sooner? This is quick easy and soo good people. I’m telling you what! Even my two year old ate it! there was enough for 3 of us and some for lunch the next day… on to the next. This will be a remake and remake again. THANK YOU!
I am never making pasta any other way again. I always used to boil it in a separate pot. So many fewer dishes to wash! Thank you!
making this for a second time and it is quickly becoming a family favorite. I did add turkey meatballs last time and am adding Italian sausage this time. Great base recipe to make your own with little changes.
Grow your own basil Keep it going in the winter on the windowsill…hard to keep healthy but just get seeds and keep more going. Plant several plants outside in the summer, clip blossom spikes to keep strength going to plant instead of blossoms. This recipe looks great
Looks delicious – can’t wait to try it. I picked this post as one of My Friday Favorites this week – you can check it out here: http://wp.me/p2hp9V-12s
Guys I just made this and it is delicious. I used Rotel tomatoes instead of regular diced tomatoes and — BOOM. Yum. Kick in the teeth.
I made this last night and it was devoured! Even my picky 5 yr old gobbled it up! Thank you for this tasty and budget friendly recipe, Im headed over to your other recipes to choose dinner for tonight :)
I discovered this recipe about a year ago and my family loves it. We eat this at least once or twice a month. It’s super easy, super cheap and super healthy. I don’t add the spinach because one out of my four kids is very picky and wouldn’t eat it if I did. I choose to serve a veggie on the side instead. Usually steamed broccoli in the winter and sauteed zucchini in the summer. During the summer I use lots of fresh basil which is nice for color and it’s especially affordable when my tomatoes from the garden are going crazy because I can just sub the diced tomatoes for my own that I blanch and dice beforehand. Makes a fantastic meatless meal and this is definitely my favorite one pot meal. It feeds my family of 6 and we almost always have leftovers for lunch the following day. We sub parmesan for the feta.
I had my doubts about this one… The liquid didn’t totally absorb and it looked like goop, still it tastes really good. I used Parmesan in lieu of feta and fresh basil. This is a great college student dish; wish I had had the recipe 30 years ago!
Great article! We are linking to this great article
on our site. Keep up the good writing.
I also added baby portobella’s and drizzled with olive oil when serving. Huge hit with the family!!