One Pot Pasta – Easiest Recipe Ever

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One Pot Pasta – Easiest Recipe Ever :-  It’s no surprise that this is one of our most well-liked recipes. Our first-ever one-pot pasta recipe was sparked by a meal that one of our culinary editors had while visiting Puglia, Italy. It employs a novel cooking method in which every component is cooked simultaneously in a single pan (a skillet with straight sides). Boiling water beforehand is not even necessary.

One Pot Pasta – Easiest Recipe Ever

 

For this dish, you can use cherry or grape tomatoes. Add onion, garlic, fresh basil (dried basil is not appropriate here), and extra virgin olive oil. All are added to the pan along with the linguine. The water reduces as the pasta cooks, and the starchy pasta turns the leftover water into a creamy sauce. To finish the dish, don’t forget to add extra fresh basil and Parmesan cheese!

 

INGREDIENTS

  • 8 ounces linguine
  • 1 pint cherry tomatoes sliced in half
  • 2 ounces baby spinach leaves
  • 1 small onion finely sliced
  • 3 garlic cloves finely sliced
  • A small handful of 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

 

INSTRUCTIONS

Place the linguine, cherry tomatoes, spinach, chopped onions, garlic, and basil in a big, deep skillet. Add the linguine to the pan. Salt and crushed red pepper should be sprinkled on top, and the olive should be drizzled on top.

To bring the mixture to a boil, pour boiling water into the pan and bring it to a boil. To make a sauce, cook the mixture for eight to ten minutes over medium heat, stirring it regularly with tongs, until the liquid in it has almost completely evaporated.

Also see :- The Best Honey Soy Salmon Recipe – Easiest Recipe Ever

 

The skillet should be removed from the heat and, if preferred, parmesan cheese and fresh basil may be stirred in. Immediately serve, and enjoy while still warm.

 

NUTRITION

  • Calories: 367kcal
  •  Carbohydrates: 51g
  • Protein: 14g
  •  Fat: 12
  • Saturated Fat: 3g
  •  Cholesterol: 10mg
  • Sodium: 551mg
  • Potassium: 526mg
  •  Fiber: 4g
  • Sugar: 6g
  •  Vitamin A: 2095IU
  • Vitamin C: 33.7mg
  •  Calcium: 217mg
  •  Iron: 2.1mg

 

NOTES

Martha Stewart is the source of this recipe, which has been modified. For storage, any leftovers should be placed in a container that is airtight. They can be stored in the refrigerator for approximately four to five days.
The recipe should be followed exactly as written for the best possible outcomes.

Nevertheless, the following are some conventional alternatives that would be suitable for use in this recipe.
You can use any gluten-free pasta of your choosing to make it gluten-free instead of using regular spaghetti.
Doing away with the Parmesan cheese or substituting it with nutritional yeast or a vegan parmesan replacement is all that is required to make it vegan.

It is possible to substitute some of the water with milk in order to achieve a more velvety texture in the sauce.
Do not hesitate to substitute any vegetables that you do not enjoy eating.
Size of a Serving: One serving is around two ounces of pasta for each individual.

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