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. 👅
Wow!!! Cooked this tonight, easiest dish and delish! I cooked it as a side with chicken parmesan (which is very easy to cook also) my boyfriend told me 3 different times how this is the best meal I’ve cooked yet! I threw all the ingredients together as instructed, covered the pot, brought to a boil, but I forgot to lower the heat and boiled for 10 minutes. My noodles turned out perfect! MUST TRY THIS RECIPE !!!!
Made this tonight and it was sooo good! Sooo easy! I will definitely be making this again.
This was so fast to make, I don’t think it would be necessary to make in the crockpot. Just put everything except the pasta in a pot in the frig, and when you get home from work, add the pasta and turn on the stove.
I really LOVE this pasta! It has become a staple at my house. However, no matter how many times I cook it, some of my pasta always ends up sticking together and becomes hard and inedible. I follow your recipe exactly. Any suggestions as to what I’m doing wrong? Thanks!
Hmm, maybe stir more often to break up those clumps? I’ve never really had that problem. I’m stumped!
This happens to me with gluten free pasta! You basically have to constantly stir it, but don’t just stir it in a lazy way moving it around in a circle, it has to be done in a way that you touch all pieces of pasta. I wouldn’t stop stirring for more than 15-20 seconds :P Also, I make sure my water is boiling before I put the pasta in. I use to just dump it in there with cold water and let it heat up and it always stuck together then :(
Hi! Looking forward to trying this recipe tonight! Would I need to make any adjustments to the water amount if I was using 1pound of pasta vs 12 oz? Thanks!
Yes, you’d probably want an extra cup of broth.
I came across this recipe today and realized that I had everything on hand. I did tweak it a bit but was amazed at the flavor. Even my picky teen liked it.
I used gluten free brown rice pasta, 4 cups chicken broth, as well as 1 can (14.5oz) diced tomatoes with onions and 1 can of Italian style diced tomatoes. I topped it with sauted chicken, grated parmesan and grated mozzarella. Next time I will cut the recipe in half since there is only 2 of us
Truly a “wonder pot!” Everyone in my family loved this–even the kids!! That does not always happen. It was easy and yummy! Thanks!
This brought me back to my Italian grandmother’s kitchen! So perfect for the start of Autumn. I didn’t have any fettuccine so I used spicy sausage tortellini instead and I added a splash of balsamic vinegar and a pinch of brown sugar during the boil. I also substituted maras pepper for the crushed red pepper!
Tried this last night and I was super impressed with the results! I used whole wheat pasta, and it was delicious! Thanks for posting!
Fabulous! I subbed chicken broth (only thing on hand) and fresh chopped spinach and it worked out great. My partner wanted seconds and thirds! Amazing meatless meal!
I wanted to share the joy of this meatless meal… I had been wanting to make this for a week now getting the feta cheese was the last thing…. everything was already in the pantry or freezer…W O W ! !…Such a wonderful meal…I was wondering ,however, if it will taste the same with gluetin free pasta…?
I shared the pot with neighbor she called back to rave as well..really a wonder pot meal… I bet this would be great on a game day as well…just add bread sticks…
I get more great food ideas from this site thank you for this keeper..already printed it three times….
Beautiful. I wonder if this works with gluten free pasta as well?
I just tried this with gluten free multigrain pasta with quinoa tonight. Let me say this “Don’t do it.” It smells wonderful but that pasta, which seems to always hold up in a spaghetti sauce, turned to a glutinous glob of paste in the pot. I was so disappointed. Will try this again with the regular old full gluten nasty GMO stuff to see if the noodles hold up the next time. I need a beer.
Thanks for the gluten free pasta note…I have a cousin who goes gluten free…guess she misses out on this dish…
Made it tonight and loved it! I added peas and used a different pasta since I didn’t have fettuccini. Will do it again soon! Thanks!
I made this tonight for dinner and it was absolutely delicious. I love that I didn’t even need to add sauce! Great recipe, definitely one I will making more often. Thanks!
If you just turn the heat off after it comes to a boil, you won’t have to worry about the pasta overcooking. This is how I always cook my pasta and it is always perfect. It takes about 20 minutes to cook but if you leave it longer (up to an hour or so) it won’t go mushy.
This worked wonderfully for me and the pasta was still good to eat several hours later.
How would you go about making this in the crockpot? Anyone tried that yet?
I don’t think you can do this one in the crock pot because it will all turn to mush.