Can I use other types of pasta in this recipe?

Absolutely! While linguine works perfectly here, you can swap it with spaghetti, penne, or any long pasta you like — just adjust the cooking time slightly to taste.

Is this recipe suitable for vegans?

Yes! Simply omit the Parmesan cheese or substitute it with nutritional yeast or a vegan cheese alternative. The dish stays delicious and bright without dairy.

How do I make sure the pasta doesn’t stick together while cooking?

Stir the pasta frequently during cooking so it doesn’t clump together. Also, adding the pasta and vegetables with enough boiling water helps them cook evenly and prevents sticking. Using a deep pan with plenty of liquid is key.

Can I add cream or milk to this recipe?

Definitely! If you prefer a creamier sauce, replace some of the water with milk or cream towards the end of cooking. Just remember to gently heat it so it doesn’t curdle.

Tomato Spinach Pasta: Easy One-Pan Weeknight Dinner

Description

A quick and flavorful one-pan linguine pasta recipe with fresh cherry tomatoes, baby spinach, garlic, and basil cooked together for a simple, easy dinner with minimal cleanup. Optional Parmesan cheese adds a savory finish.

Ingredients

Scale

Pasta and Vegetables

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

Seasoning and Finishing

2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 ounces parmesan cheese, grated (optional)

Liquids

4 cups boiling water

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Instructions

Combine Ingredients: In a large deep pan, place the linguine along with the cherry tomatoes, baby spinach, sliced onion, garlic, and basil. Drizzle the extra virgin olive oil on top and season with crushed red pepper and salt.
Add Boiling Water and Cook: Pour the boiling water into the pan, then bring the mixture to a boil over medium heat. Cook the pasta for 10 minutes, stirring occasionally with tongs to prevent sticking and to combine ingredients, until most of the liquid has evaporated and formed a light sauce.
Finish and Serve: Remove the pan from heat and stir in the grated parmesan cheese and additional fresh basil if desired. Serve the pasta immediately while warm and enjoy.

Notes

This recipe is adapted from Martha Stewart's one-pan pasta technique.
Store leftovers in an airtight container and refrigerate up to 4-5 days.
To make gluten-free, substitute linguine with any gluten-free pasta.
For a vegan version, omit the Parmesan cheese or replace with nutritional yeast or vegan parmesan.
To create a creamier sauce, substitute part of the boiling water with milk.
Feel free to swap out vegetables to suit your preferences.
One serving is approximately 2 ounces of pasta per person.

Nutrition

Serving Size: 1 serving
Calories: 367 kcal
Sugar: 6 g
Sodium: 551 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 10 mg