One-pot pasta

Name: One-pot pasta
Prep time: 1500 s
Total time: 1500 s
Yield: 2 Servings
Cuisine: italian
Ingredients: 250 g long pasta (e.g. spaghetti); 200 g spinach (baby); 200 g cherry tomatoes; 800 ml vegetable stock; 1 onion; 1 clove garlic; 3 sprigs thyme; 10 g basil; 60 g Parmesan cheese (grated); 3 tbsp olive oil; salt; pepper; basil to serve

Based on 494 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

250 g	long pasta (e.g. spaghetti)
200 g	spinach (baby)
200 g	cherry tomatoes
800 ml	vegetable stock
1	onion
1 clove	garlic
3 sprigs	thyme
10 g	basil
60 g	Parmesan cheese (grated)
3 tbsp	olive oil
	salt
	pepper
	basil to serve

Metric

Imperial

How-To Videos

Utensils

pasta tongs
cooking spoon
cutting board
knife
deep pan

Enjoy with

Muscadet, dry, 2007
Characterized by granitic soils, this dry white wine fascinates with its mineral freshness and charismatic, tangy flavors of Melon de Bourgogne grapes. Thanks to its balanced acidity, Muscadet is a wonderful wine for this dish.

Nutrition per serving

Cal
779

Protein
31g

Fat
38g

Carb
347g

Step 1/4

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.

200 g spinach
1 onion
1 clove garlic
200 g cherry tomatoes

cutting board
knife

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.

Step 2/4

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.

1 tbsp olive oil

cooking spoon
deep pan

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.

Step 3/4

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.

250 g long pasta
3 sprigs thyme
10 g basil
800 ml vegetable stock

pasta tongs

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.