Recipe

One Pot Pasta

by everydaygracedesigns

One Pot Pasta

This is one of my favorite weeknight dinners. It is so simple and delicious, and a bonus is that it is easy clean-up.
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 6 garlic cloves finely chopped
  • 1 14.5-ounce can unsalted petite diced tomatoes, undrained or 3 handfuls cherry tomatoes
  • 1 1/2 cups unsalted chicken stock such as Swanson
  • 1/2 teaspoon dried oregano
  • 8 ounces whole-grain spaghetti or linguine such as Barilla
  • 1/2 teaspoon salt
  • 10 ounce fresh spinach
  • 2 cups mushrooms optional
  • 1 ounce Parmesan cheese grated (about 1/4 cup)
  • Handful fresh basil

Method
 

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
  2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
  3. Add tomatoes (cook until they burst), stock, oregano, and pasta, in that order. Bring to a boil.
  4. Stir to submerge noodles in liquid.
  5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
  6. Uncover; stir in salt.
  7. Add mushrooms if using and then add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
  8. Sprinkle with cheese and basil.
  9. Enjoy!

Notes

*Use fresh grape tomatoes instead of canned and add fresh herbs.
*Swap out spaghetti for any short pasta shape, such s elbow macaroni, rotini, or shells.

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