Dosage liquid
One-pot-pasta needs enough broth to cook, but not too much. It's better to add to it in the end.
Mediterranean Recipe
Mediterranean one-pot pasta with tomatoes and spinach
This one-pot pasta recipe combines short pasta with cherry tomatoes, garlic, vegetable broth, olive oil, baby spinach and parmesan or feta. The noodles take on the sauce while cooking and are creamy with some pasta water logic without being cooked separately.
Total time
25 min
Calories
545 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Mediterranean one-pot pasta with tomatoes and spinach
In one-pot pasta, the amount of liquid is determined. The pasta should cook in broth and tomato juice, but not swim in soup. Stir regularly, check the bite early and add the spinach only at the end. Thus, it remains green and the sauce binds to the pasta.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Mediterranean one-pot pasta with tomatoes and spinach
Mediterrane One-Pot-Pasta succeeds when pasta, tomatoes, broth and spices are boiled together and the spinach is only submerged at the end. Thus the sauce remains ally and the vegetables fresh.
Ingredients
4 servings
Method
-
1
Sweat base
Heat olive oil in a large saucepan. Sweat onion and garlic glass for 2 to 3 minutes without darkening.
-
2
Garnish pasta
Add pasta, cherry tomatoes, oregano and hot broth. Boil and simmer open for 10 to 12 minutes, stirring regularly.
-
3
Check liquid
If the pasta is still too firm, add water or broth in the mouth. The sauce should become ally and stick to the pasta.
-
4
Lower Spinach
Pull the pot from the stove, add baby spinach and let it collapse for 1 to 2 minutes. Season with salt and pepper.
-
5
Serving
Add Parmesan or feta and basil. Serve immediately so that the pasta does not continue to follow.
Kitchen know-how
Tips for Mediterranean one-pot pasta with tomatoes and spinach
Add spinach near the end
Baby spinach is only submerged. Long cooking makes it dark and takes freshness.
Stir regularly
starch settles on the bottom of the pot. Stir and make the sauce creamier.
Variations
How to adapt this recipe
Replace Parmesan with feta and add black olives. This makes the pasta saltier and stronger Mediterranean.
Bake diced chicken shortly before the onion and cook it with the pasta.
Nutrition per serving
545kcal
76.0 gCarbohydrates
19.0 gProtein
17.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mediterranean one-pot pasta with tomatoes and spinach
Short pasta such as Penne, Fusilli or Rigatoni is good because it can evenly cook and absorb sauce.
Then there was too much liquid in the pot or the pasta was cooked too long. Check early and complement liquid only as needed.
Yes, Rucola, Mangold or small cut kale work. Add tender leaves only at the end.
Yes, but with some water or broth. Pasta absorb liquid while standing and otherwise becomes dry.
Keep cooking