3 Must-Try One Pot Pasta Dinners: You'll Never Guess How Quickly You Can Make 'Em!
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Recipes in this Video
4 recipes
vegetarian
Ingredients
- ●8 oz pasta (fettuccine or penne)
- ●2 cups fresh spinach
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/4 cup chopped fresh basil (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 5Pour in the heavy cream and stir to combine with the spinach and garlic.
- 6Add the grated Parmesan cheese, salt, black pepper, and nutmeg. Stir until the cheese is melted and the sauce is creamy.
- 7Add the cooked pasta to the skillet and toss to coat the pasta in the creamy spinach sauce.
- 8If using, stir in the chopped fresh basil for added flavor.
- 9Serve immediately, garnished with extra Parmesan cheese if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
One Pot Pasta is a modern Italian-American dish that simplifies traditional pasta cooking by combining all ingredients in one pot. This approach not only saves time on cleanup but also allows the pasta to absorb the flavors of the broth and vegetables. It's a popular choice for busy weeknights and has inspired various adaptations worldwide, making it a beloved comfort food for many.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●onion
- ●bell pepper
- ●zucchini
- ●cherry tomatoes
- ●vegetable broth
- ●basil
- ●parmesan cheese
- ●salt
- ●black pepper
- ●red pepper flakes
- ●spinach
- ●lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until translucent, about 2-3 minutes.
- 3Stir in diced bell pepper and zucchini; cook for another 3-4 minutes.
- 4Add cherry tomatoes and cook until they start to soften, about 2 minutes.
- 5Pour in vegetable broth and bring to a boil.
- 6Add pasta, ensuring it's submerged in the broth.
- 7Reduce heat to a simmer and cover; cook until pasta is al dente, stirring occasionally, about 10-12 minutes.
- 8Stir in spinach until wilted, about 1-2 minutes.
- 9Season with salt, black pepper, and red pepper flakes to taste.
- 10Remove from heat and stir in lemon juice and fresh basil.
- 11Serve topped with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
pasta
Healthier: whole grain pasta
Cheaper: pasta made from semolina
Whole grain pasta adds fiber and nutrients.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is heart-healthy and has a high smoke point.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
Homemade stock can be lower in sodium and more flavorful.
Techniques
sautéingsimmering
Equipment
large potwooden spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Lowglutendairy
Also Known As
One-Pot PastaOne-Pot Italian Pasta
Ingredients
- ●12 oz refrigerated ravioli (cheese or spinach-filled)
- ●2 cups fresh spinach, chopped
- ●1 cup ricotta cheese
- ●1 cup mozzarella cheese, shredded
- ●1/2 cup grated Parmesan cheese
- ●1 cup marinara sauce
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp olive oil
- ●Salt and pepper to taste
- ●Fresh basil for garnish (optional)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped spinach and sauté until wilted, about 2-3 minutes.
- 4Stir in the ricotta cheese, garlic powder, onion powder, salt, and pepper until well combined.
- 5Add the marinara sauce and mix until the spinach is evenly coated.
- 6Layer the ravioli on top of the spinach mixture in the skillet.
- 7Sprinkle the mozzarella and Parmesan cheese over the ravioli.
- 8Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 20 minutes.
- 9Remove the cover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 10Let it cool for a few minutes before garnishing with fresh basil and serving.
Equipment
large skilletlid or aluminum foiloven
Ingredients
- ●1 lb ground beef
- ●2 cups cherry tomatoes, halved
- ●1 cup tortellini (fresh or frozen)
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 cup beef broth
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●Fresh basil for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and minced garlic, sauté until onion is translucent.
- 3Add ground beef to the skillet, cook until browned, breaking it apart with a spoon.
- 4Stir in halved cherry tomatoes, beef broth, Italian seasoning, salt, and pepper.
- 5Bring the mixture to a simmer, then add tortellini.
- 6Cover and cook for about 10-12 minutes, or until tortellini is cooked through.
- 7Stir occasionally to prevent sticking, adding more broth if necessary.
- 8Once cooked, remove from heat and sprinkle with grated Parmesan cheese.
- 9Garnish with fresh basil before serving.
Equipment
large skilletspoonmeasuring cupsmeasuring spoons
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