One Pan Pasta with Cherry Tomatoes and Spinach | CookOS

One Pan Pasta

Name: One Pan Pasta with Cherry Tomatoes and Spinach
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces linguine; 1 pint cherry tomatoes (sliced in half); 2 ounces baby spinach; 1 small onion (finely sliced); 3 garlic cloves (finely sliced); 1 handful fresh basil leaves (roughly chopped); 2 tablespoons extra virgin olive oil; 1/2 teaspoon crushed red pepper; 1/2 teaspoon salt; 2 ounces parmesan cheese (grated (optional)); 4 cups water (boiling)

One Pan Pasta is a quick, no-fuss weeknight meal that cooks linguine, cherry tomatoes, spinach, and garlic together in a single pan. It delivers restaurant-quality flavor with minimal cleanup and customizable vegetables.

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🏷️

🏷️Vegan-friendly

Total

25 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Feelgoodfoodie

Ingredients

8 ounces linguine
1 pint cherry tomatoes (sliced in half)
2 ounces baby spinach
1 small onion (finely sliced)
3 garlic cloves (finely sliced)
1 handful fresh basil leaves (roughly chopped)
2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 ounces parmesan cheese (grated (optional))optional
4 cups water (boiling)

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Instructions

1
In a large deep pan, place the linguine in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt.
2
Pour boiling water into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce.
3
Remove the pan from heat and stir in parmesan cheese and fresh basil, if desired. Serve immediately and enjoy warm.

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Tips & Notes

Pro tips

Toast the garlic and onion in olive oil for 1–2 minutes before adding liquid to build deeper flavor and prevent them from being raw.
Stir the pasta every 2–3 minutes while cooking to prevent sticking and ensure even cooking.
Add spinach and fresh basil in the final 2 minutes so they retain color and texture instead of wilting to mush.
If the pan dries out before the pasta finishes, add water 1/4 cup at a time—the dish should have a light, oil-coated sauce, not a thick one.

Substitutions

Linguine → penne, rigatoni, or spaghetti (adjust cooking time slightly)
Cherry tomatoes → diced canned tomatoes or sun-dried tomatoes (if using canned, drain excess liquid)
Baby spinach → arugula, kale, or chard (kale needs an extra 1–2 minutes)
Fresh basil → fresh oregano, parsley, or Italian seasoning (use half the amount if dried)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to restore moisture; do not microwave as pasta can dry out.

Common Questions

Can I cook the pasta without breaking it in half?

Yes. Stand the linguine upright in the pan or nestle it in as it softens—it will gradually bend and submerge into the liquid as it cooks.

How much liquid do I need to cook the pasta?

Use approximately 2–2.5 cups water or broth. The liquid should cover the pasta by about 1 inch at the start; it will reduce as the pasta cooks.

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture first to prevent a watery sauce. Use about 1 ounce frozen spinach (equivalent to 2 ounces fresh).

What vegetables can I swap in?

Zucchini, bell peppers, mushrooms, broccoli, or sun-dried tomatoes all work well. Cut them to similar sizes and adjust cooking time if using harder vegetables.