This comforting one-pot pasta is perfect for a busy weekday. Cooking the pasta in a small amount of water speeds up cooking time and no draining is required. And not only does this come together in a breeze—it also boasts 2 servings of vegetables per portion. For a boost of protein, add some shredded rotisserie chicken or top with a sunny side up egg.
Prep Time
5 minutes
Cook Time
20 minutes
Makes
6 servings
Ingredients
3 cups cherry tomatoes
¼ teaspoon salt
1 pound spaghetti
1 tablespoon extra-virgin olive oil
12 ounces baby spinach, washed and ready-to-eat
Grated parmesan cheese, black pepper, and red pepper flakes to taste
Preparation:
- Bring 4 ½ cups of water to a boil in a large pot (6 or 8 quart).
- Wash and cut the cherry tomatoes in half.
- When the water reaches a boil, add ¼ teaspoon salt and add pasta to boiling water. Set a timer for 10 minutes.
- Stir the pasta continuously to keep it from sticking together.
- When there are 5 minutes left on the timer, add the cherry tomatoes, and continue stirring.
- When the timer rings, drizzle the pasta with the extra-virgin olive oil and add the baby spinach. Mix well and cover the pot.
- Remove the pot from the heat and let it rest covered for 5 minutes. This will allow the spinach to wilt.
- Sprinkle with a generous amount of parmesan cheese and black pepper or red pepper flakes and serve.
- Store in an air-tight container in the refrigerator and eat within 3 days. Add 1 teaspoon of water per serving before reheating in the microwave. Freezing leftovers is not recommended.
Nutrition Information
Serving Size: 1 bowl (1/6 of recipe)
Calories: 327, Fat: 2.9g, Protein: 11.7 g, Carbohydrates: 65g, Fiber: 2.2g, Sodium: 147mg
Adapted from: https://cooking.nytimes.com/recipes/1018322-one-pot-spaghetti-with-cherry-tomatoes-and-kale
Categories: Plant-Based
