One Pot Pasta with Spinach and Tomatoes
One pot pasta with spinach and tomatoes makes a wonderful dinner. I love making this easy spinach pasta. You will love all the fresh ingredients for this baby spinach and cherry tomatoes dinner. Read on for how to make this fresh green vegan pasta dinner!
Servings: 4 people
Ingredients
- 1 Lb. pasta I used gemelli
- 3 Tbsp. olive oil
- 1 onion finely chopped
- 3 garlic finely chopped
- 2 Cup cherry tomatoes
- 4 1/2 Cup vegetable broth
- 3 Cup baby spinach
- 1/2 Cup black olives
- 1/2 Cup basil chopped, fresh
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; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (about 10 to 12 minutes). Add more water if needed
- Once the pasta is cooked, add the spinach, black-olives, mix and reserve 5 minutes for the spinach to soften.
- Garnish with fresh basil and serve immediately.
Notes
- It is important to mix often during cooking to prevent the pasta from sticking.
- This dish can be kept in the fridge for up to 3 days.
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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