One Pot Pasta

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.
Course Main Course
Servings 4


  • 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


  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
  • Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
  • Add tomatoes (cook until they burst), stock, oregano, and pasta, in that order. Bring to a boil.
  • Stir to submerge noodles in liquid.
  • Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
  • Uncover; stir in salt.
  • Add mushrooms if using and then add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
  • Sprinkle with cheese and basil.
  • *Use fresh grape tomatoes instead of canned, and add fresh herbs.
  • *Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

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