Go Back

One Pan Pasta

A simple yet delicious dish that combines pasta, garlic, cherry tomatoes, and spinach cooked all in one pan for a satisfying family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta base
  • 12 ounces your favorite pasta (spaghetti or penne)
  • 4 cups Vegetable Broth (or enough to cover the pasta)
Flavorings
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 2 cups Cherry Tomatoes, halved
  • 2 cups fresh Spinach
  • ½ cup Parmesan Cheese, grated (or a Halal-friendly alternative)
  • Salt and Pepper To taste

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it’s fragrant, about 30 seconds. Don’t let it burn!
  2. Toss in the halved cherry tomatoes and stir gently, letting them soften for about 3 minutes.
  3. Pour in the vegetable broth and bring it to a gentle boil. Add the pasta and let everything simmer, stirring occasionally for about 10-12 minutes to prevent sticking.
  4. Once the pasta is nearly done, add in the fresh spinach and let it wilt for an additional 2-3 minutes. Season with salt and pepper to taste.
  5. Finally, stir in the grated Parmesan cheese until melted and combined.
  6. Serve hot, garnished with additional cheese or fresh herbs if desired.

Notes

For substitutions, you can swap pasta for whole-grain or gluten-free varieties. Check cooking time as it may vary. To avoid mushy pasta, don’t over-stir and taste often to keep it al dente. Store leftovers in an airtight container in the fridge for 3-4 days.