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. 👅
Added some goat cheese and sundried tomatoes I had on-hand. What a great dish and so easy!
We were very impressed with the first bowl, but not as much with the leftovers. Maybe we were just really hungry when we sat down for dinner. None the less it was tasty and has great potential. Next time I think I will use half as much tomatoes and increase the broth. Thanks! It was good.
Thanks So much!! heres what it looks like close up!! hahah!! Smells and looks______!
A little fish sauce works pretty good in it
I only have a red onion on hand, do you think it would be ok? I’ve made this before and my fiance loved it so I would like to make it again tonight but I won’t be able to get to the market.
Love your recipes! I’ve made so many and they’ve really helped us cut down on our grocery bills since you use so many of the same ingredients in a lot of your recipes.
Red onion is a little more spicy, but I think the flavor will still be okay.
Hi Beth – I just noticed the Rouses R on your feta! So you’re here in Louisiana too. I move around a lot and I love spotting the local brands in other people’s posts. But back to the good stuff here, I’ve made a few of your recipes and loved them! Thanks for making and sharing real food options for people with limited time and money.
Has anyone tried this recipe with a different kind of stock? I have beef stock I need to use up…? :)
Works just fine with beef stock.
This was so easy! I can even make it in a pinch on a school night. Thanks!
AGAIN… delish!!!! The whole family loved it. My 5 year old said is was spicy, but kept eating! Thanks again for another keeper!
I have made this twice now but instead of adding all of the individual spices, I use Creole seasoning and garlic with parsley with the pepper flakes. Gives it a good kick! Very delicious, my husband asks for it now every week!
Hi Beth, i love your recipes! I have a a question though. I live with my mom so we share meals, and this sounds delicious to me but she doesn’t like tomatoes in any form, is there a way to make this without the tomato? Thank you!
Yep, this recipe is very flexible. You can just increase the broth to to five cups to make up for the liquid that is in the can of tomatoes, like I did for this Spinach & Artichoke Wonderpot.
I’m concerned about the lack of salt. Would you recommend an amount of salt to add? Looks good otherwise.
It really depends on the type of broth you use. Mine has a good amount of salt, so no extra is needed. You can taste it at the end to determine if it needs more salt. I think that’s been the issues with other reviews that have said it’s bland. :)
This was sooo yummy! I made this using the basil/oregano seasoned diced tomatoes and it was perfect. I forgot to buy the feta and we didn’t have parm. cheese but it was still good. I might add grilled/marinated cooked chicken or perhaps cooked Italian sausage to it to satisfy the meat lovers in my house but it was really tasty meatless. Will definitely make this again!
I’ve made it with Italian sausage and it’s fantastic. I just cook it in the pot first, drain it and add everything else per the recipe. Making it again right now!
Hello–this looks great–perfect for a Meatless Monday meal…Have you ever made this using fresh spinach ?? if so, when would be the time to add it to the pot ? Also, what other Cheese(s) could be used rather than feta ??? thanks so much !
If you prefer to use fresh spinach, add it at the very end when everything is done cooking. Just stir the spinach in and let the residual heat wilt it. :) Parmesan would be a really great replacement for feta.
Excellent recipe! Quick, easy and delicious! Thanks for sharing it.