One Pot Pasta With Spinach And Tomatoes Recipes
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY
Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach
Provided by Pierce Abernathy
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
- To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
- Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
- Store the leftovers in the fridge for the rest of the week.
- *Vegan/Vegetarian Substitution: Omit the shredded chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 56 grams, Fat 14 grams, Fiber 5 grams, Protein 33 grams, Sugar 8 grams
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ONE-POT PASTA WITH SPINACH & TOMATOES - MYFITNESSPAL
One-Pot Pasta with Spinach & Tomatoes. by MyFitnessPal's Featured Recipes. July 13, 2015. Share it: 4.22/5 (9) Sample rating item. …
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Estimated Reading Time 2 mins
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ONE-POT PASTA WITH SPINACH AND TOMATOES | COOKING LIGHT
From cookinglight.com
Total Time 29 minsCalories 333 per serving
- Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
ONE-POT PASTA WITH SPINACH AND TOMATOES RECIPE | …
ONE-POT PASTA WITH SPINACH AND TOMATOES - RASA MALAYSIA
From rasamalaysia.com
4.4/5 (59)Total Time 20 minsCategory American RecipesPublished 2020-10-23
- Heat oil in a wide skillet, pan or Dutch oven over medium heat. Add onion and garlic, saute 3 minutes or until they start to brown. Add tomatoes, chicken broth, oregano and spaghetti. Press the spaghetti with a spatula to submerge the pasta in the liquid. If your skillet, pan or Dutch oven is not wide enough, you might break the spaghetti into halves before cooking. Cover with the lid and reduce heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not cooked after 8 minutes, add a little bit more chicken broth, cover the lid and cook for another 1 to 2 minutes.
- Uncover the lid and add salt. Add the spinach, stirring until the leaves wilt. Turn off the heat and top the pasta with Parmesan cheese. Serve immediately.
ONE-POT BACON, SPINACH AND TOMATO PASTA - BBC FOOD
From bbc.co.uk
- Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)
- Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.
- Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.
ONE POT PASTA WITH SPINACH AND BASIL + A VIDEO!
From hipfoodiemom.com
- Place everything into your pot: the pasta, onions, garlic, tomatoes, spinach, basil, salt, pepper and crushed red pepper flakes. Add in the olive oil and then add in the water, starting with 3 cups and adding more (1 cup at a time) as you need it. 4 1/2 cups of water seems to work for me! You want your pasta to be covered in water. Don't worry about covering the spinach and basil, they will wilt down and cook just fine.
- Bring everything to a high boil and then, turn down the heat to medium and begin mixing everything up together using tongs. You need to continue mixing and stirring constantly, as the pasta is cooking so your pasta noodles don't stick together.
- Let the pasta cook for about 10 to 12 minutes (depending on what type of pasta you are using). Feel free to add more basil at this point if you'd like. Most of the water should be absorbed by the end of the cooking time and you should end up with a lovely pasta dish with amazingly great flavor! If you have a little liquid left, let cook for 1 to 2 minutes longer on low heat and feel free to add in some freshly grated parmesan cheese and stir together. Turn off the heat and mix together one last time. By the time you serve the pasta, all of the liquid should be gone completely. Season with more salt and pepper if desired and serve immediately. Enjoy!
ONE POT TOMATO BASIL PASTA - SLENDER KITCHEN
From slenderkitchen.com
- Add the olive oil to a large pot over medium heat. Add the cherry tomatoes. Cook for 6-8 minutes, stirring often, until the tomatoes burst and release their juices. Add the garlic, salt, pepper, and red pepper flakes. Cook for 2 minutes until fragrant.
- Continue to cook the pasta, stirring often, until the sauce has reduced and is thick and almost evaporated. This should take between 12-14 minutes.
ONE POT PASTA WITH SPINACH AND TOMATOES - XOXOBELLA
From xoxobella.com
- In a medium sized pan, combine the cherry tomatoes, green beans, walnuts, olive oil and garlic. Cook over medium heat until soft.
ONE POT PASTA - RECIPES BY CARINA
From recipesbycarina.com
- Slice the onion, garlic and cherry tomatoes. Place into the frypan along with the basil leaves. Pour in the oil, balsamic vinegar and water.
- Place the frypan over medium heat and cook for about 10 minutes, stirring occasionally until the pasta is al dente and the sauce has thickened.
VEGAN ONE POT PASTA WITH SPINACH AND TOMATOES
From veganheaven.org
- Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic and cook for one more minute.
- Cook for about 13 minutes, then add the cherry tomatoes and the spinach and cook for two more minutes. Season with salt and black pepper. Enjoy!
ONE-POT PASTA WITH GROUND TURKEY & SPINACH - FOODIECRUSH
From foodiecrush.com
- Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
- Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
- Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
PASTA RECIPES - ONE POT PASTA - RASA MALAYSIA
From rasamalaysia.com
- Heat oil in a wide skillet, pan or pot over medium heat. Add the onion and garlic, saute 3 minutes or until they start to brown. Add tomatoes, chicken broth, Italian basil and spaghetti.
- Press the spaghetti with a spatula to submerge the pasta in the liquid. If your skillet, pan or pot is not wide enough, break the spaghetti into halves before cooking. Cover with the lid and reduce heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not cooked after 8 minutes, add a little bit more chicken broth, cover the lid and cook for another 1 to 2 minutes.
- Uncover the lid and add salt. Turn off the heat and top the pasta with Parmesan cheese and parsley. Serve immediately.
ONE-POT PASTA WITH SPINACH - COOKTORIA
From cooktoria.com
- In a large pot or a Dutch oven, combine all of the ingredients (excluding the Parmesan) and add 4 cups of water.
- Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the pasta is cooked through and the liquid has reduced, about 8-10 minutes. Stir in the Parmesan.
ONE POT CAJON CHICKEN PASTA RECIPE - CHEFDEHOME.COM
From chefdehome.com
- Heat oil in a deep, heavy bottom dutch oven. Add diced chicken, season with 1 tbsp of cajon seasoning. Saute for 2-3 or until chicken is no longer pink.
- Add sliced onion, minced garlic, diced tomatoes, tomato paste, with 1 tbsp more cajon seasoning. Saute for 1 more minute. Add crushed bouillon cube, spinach, pasta, generous 2 pinch of salt and 3 and 1/2 cups of water.
- Bring to boil on medium heat and continue cooking until pasta is al-dente (about 10-12 minutes). Once pasta has cooked, mix in heavy cream. Taste and adjust cajon seasoning, salt and lemon juice.
VEGAN ONE-POT PASTA WITH TOMATOES AND SPINACH - PLANT ...
From plantbasedjess.com
- In a large pan or pot, combine all the ingredients except for the spinach (everything raw, including the noodles!).
- On medium-high heat, bring to a simmer and then reduce the heat to medium-low. Keep cooking, covered, for about 12 minutes. Stir frequently to make sure the noodles don't stick together or to the bottom of the pot.
- When the noodles are cooked al dente, turn off the heat, add the spinach and combine well. The spinach should wilt quickly. If most of the water evaporated and you want the noodles to cook longer, then add a splash of water, cover and cook until the noodles are done to your taste.
ONE POT TOMATO SPINACH PASTA – ADD SALT & SERVE
From addsaltandserve.com
- Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
- Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
ONE POT PASTA RECIPE - COOKING CLASSY
From cookingclassy.com
- Heat 2 Tbsp extra virgin olive oil in a 5 or 6 quart pot over medium heat. Add pancetta and saute 2 minutes.
- Pour in vegetable broth, tomatoes, Italian seasoning, red pepper flakes and season with salt and pepper to taste.
PASTA WITH TOMATOES AND SPINACH - THE CLEVER MEAL
From theclevermeal.com
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you’re waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
VEGAN ONE POT PASTA WITH SPINACH, TOMATOES AND BROCCOLI
From fromthecomfortofmybowl.com
- Add all the ingredients to a large pot, except nutritional yeast, coconut milk, broccoli and spinach.
- Partially cover the pot and boil pasta on medium heat for 15-20 minutes. Stir twice during cooking to prevent them from sticking together.
ONE-POT PASTA WITH SPINACH, BASIL AND TOMATOES
From today.com
- In a Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until the onion is tender and begins to brown, about 5 minutes. Add the garlic and cook, stirring frequently, for 1 minute.
- Add the tomatoes and their juices, chicken stock, 1/2 cup water, Italian seasoning and red pepper flakes and stir to combine. Add the bucatini or spaghetti, breaking to fit if necessary and stirring to separate the noodles.
ONE POT 30 MINUTE CREAMY TUSCAN CHICKEN PASTA
From onepotonly.com
- In a large pot or dutch oven, coat the bottom of the pot with olive oil over medium heat and add in the diced onions and garlic. Stir and let the onions sweat for a minute.
- Add in the sun dried tomato and mushrooms. Stir, then make a “hole” in the middle of the pot and add the chicken cubes with dried basil and paprika.
- Quickly brown the chicken on each side for 1-3 minutes each. Depending on the thickness of the chicken.
ONE POT PASTA - HIP FOODIE MOM • A FRESH FOOD RECIPE BLOG
From hipfoodiemom.com
- Place everything into your pot: the spaghetti, sliced onion, garlic, mushrooms, tomatoes, spinach, basil, salt, pepper and crushed red pepper flakes. Add in the olive oil and then add in 4 1/2 cups of water. Bring everything to a high boil and turn it down just slightly after the water starts boiling if you need to. Then, you are literally just mixing everything up together using tongs.
- Let the pasta cook for about 8 to 9 minutes. All of the water should be absorbed and you should end up with a lovely pasta dish with amazingly great flavor! If you have a little liquid left, cook for 1 to 2 minutes longer on low heat. Turn off the heat and mix together. By the time you serve the pasta, all of the liquid should be gone. Season with more salt and pepper and serve immediately.
EASY ONE-POT PASTA RECIPE WITH SPINACH AND TOMATOES RECIPE
From mashed.com
- In a Dutch oven or a large, tall-sided saute pan, heat the butter over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they're golden brown and softened, about 8 minutes.
- Add the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook, stirring frequently, for an additional 2 minutes, until the garlic is fragrant.
- Add the tomatoes and their juices, chicken broth, and spaghetti. You may need to break the spaghetti in half, depending on the size of your pot. Bring the mixture to a boil before reducing the heat to a simmer.
ONE-POT PASTA WITH SPINACH AND TOMATOES - HEALTH.COM
Packed with tomatoes and healthy spinach, this one-pot recipe is perfect for a weeknight dinner. Watch this Cooking Light video to see how to make this quick, simple, and delicious pasta in minutes.
From health.com
Estimated Reading Time 3 mins
From health.com
Estimated Reading Time 3 mins
ONE-POT PASTA WITH SUN-DRIED TOMATOES AND SPINACH
In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente. Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken.
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CROCK-POT TOMATO & SPINACH PASTA - CROCK-POT LADIES
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