Easy One Pot Pasta (Ready In 15 Minutes)
This one-pot pasta is as simple as throwing all of your ingredients into a pan and letting them cook together until the pasta is done. There is no need to boil the pasta first or sautéing ingredients beforehand. This is a pasta dump-and-go dish, ready in under 15 minutes, and perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 8 oz pasta any type, can sub gluten-free*, 225 g
- 1 15-oz can fire roasted tomatoes 425 g
- ½ medium onion yellow or white, diced or cut into strips
- 4 cloves garlic sliced
- ½ tsp each salt, pepper, crushed red pepper flakes
- 3 cups boiling water 700 mL
- 2 cups fresh spinach 2 big handfuls, roughly chopped
- ½ cup grated parmesan cheese 50 g
- ¼ cup heavy cream 60 mL
- ¼ cup fresh basil roughly chopped
Instructions
- Combine: Add 8 oz pasta, 1 15-oz can fire roasted tomatoes, ½ medium onion, 4 cloves garlic, ½ tsp each salt, pepper, crushed red pepper flakes, and 3 cups boiling water to a pot.
- Cook: Cover and cook at a gentle simmer over medium heat for 10 to 15 minutes, stirring occasionally, until pasta is tender. If you notice pasta is almost cooked and there is still a lot of liquid, remove the lid and continue cooking until pasta is done.
- Serve: Remove from heat and stir in 2 cups fresh spinach, ½ cup grated parmesan cheese, ¼ cup heavy cream, and ¼ cup fresh basil. Serve hot!
Video
Notes
If using a gluten-free pasta, add 1 additional cup of water.
Storage: You can keep this pasta in the fridge in an airtight container for up to 4 days. Just reheat it with a splash of broth to rehydrate it.
Nutrition
Serving: 1serving (¼ of the recipe) | Calories: 524kcal | Carbohydrates: 82.3g | Protein: 25.7g | Fat: 10.6g | Saturated Fat: 3.7g | Cholesterol: 20mg | Sodium: 631mg | Potassium: 272mg | Fiber: 9g | Sugar: 6.6g | Calcium: 188mg | Iron: 6mg
