One Pot Pasta
This quick one pot pasta is a great weeknight option. It’s full of flavor, easy to make and uses simple, wholesome ingredients. You’ll love the way it all comes together in a single pot.
Servings: 4 people
Ingredients
- 1 Pound pasta I used gemelli
- 3 Tablespoons olive oil
- 1 onion finely chopped
- 3 Cloves garlic minced
- 2 Cups cherry tomatoes
- 4 ½ Cups vegetable broth
- 3 Cups baby spinach
- ½ Cup black olives pitted
- ½ Cup basil fresh, chopped
- salt and black pepper to taste
Instructions
- In a large pot over medium-high heat, add the olive oil and onion and garlic. Sauté for 5 minutes.
- Add the pasta, tomatoes, and the broth. Season with salt and pepper according to your taste
- Bring to a boil then reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (10 to 12 minutes). Add more water if needed and stir often to prevent the pasta sticking.
- Once the pasta is cooked, mix in the spinach, black olives and cook for 5 minutes for the spinach to wilt. Drain off the excess cooking liquid.
- Garnish with fresh basil and serve immediately.
Notes
Don’t overcook the spinach: Add it at the end to preserve its texture.
Use a large pot: This gives the pasta room to cook evenly.
Taste and season: Adjust salt and pepper to balance flavors.
Add more broth if needed: The liquid can reduce quickly so keep an eye on it.
Use a large pot: This gives the pasta room to cook evenly.
Taste and season: Adjust salt and pepper to balance flavors.
Add more broth if needed: The liquid can reduce quickly so keep an eye on it.
Nutrition
Calories: 197kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1942mg | Potassium: 729mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3754IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 3mg
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