One Pot Parmesan Pasta with Spinach, Mushrooms, and Tomatoes
This hearty pasta recipe is filling without being overly heavy. A great choice for a summer evening; one pot Parmesan pasta uses just one burner on your stove and can be on your table in under half an hour.
Servings 6
Ingredients
- 1 tablespoon olive oil
- ½ of a medium red or yellow onion, thinly sliced
- 3 cloves garlic, chopped
- 8 oz mushrooms, sliced
- Pint of grape or cherry tomatoes
- 16 oz box spaghetti
- 4 cups water
- ½-1 teaspoon crushed red pepper (depending on how much heat you like in your pasta)
- 1 teaspoon basil
- ½ teaspoon thyme
- Black pepper, to taste
- Kosher salt, to taste
- 5 oz fresh baby spinach
- 1 cup shredded Parmesan
- 1 tablespoon butter
Instructions
- Heat olive oil over medium-high heat in large pot or Dutch oven until shimmering. Add onion and garlic and saute for two minutes, then add tomatoes and mushrooms and continue sauteing for another three minutes, stirring occasionally.
- Stir in pasta, 4 cups of water, crushed red pepper, basil, thyme, salt, and pepper, then bring pasta to a boil over medium-high heat. (It will take a few minutes.) Once water is boiling, continue to cook pasta and veggies over medium-high heat, stirring occasionally, until most of the liquid has evaporated and pasta is fully cooked (about 11-12 minutes).
- Stir in spinach, Parmesan, and butter. Reduce heat to medium-low and continue to simmer for another couple of minutes until cheese is melted and spinach is wilted. Serve immediately, garnished with fresh chopped parsley (optional).
Notes
I used five cups of water in the original recipe, but commenters had better luck with less -- so I've reduced to four when repeating the recipe and modified the directions to indicate four.