Happy Sunday! Hope everyone had a great weekend. If you’re struggling for simple recipe ideas for the upcoming week, I’ve gotcha covered. This is seriously one of the simplest and tastiest week night meals ever! I first saw this and was like “ummmm what? there’s no way you can cook it all together and it doesn’t get gooey and mushy and naaaasty” There were too many good reviews for me to not try it and also the hope that it really would be delicious was too much for me to take- I gave it a try.
I’ve made this multiple times since the first time and I’ve made a few adaptations. First of all, I really did find it a little “gummy” the first time- I’ve found that a good way to help reduce this is to not add all the water right at the beginning and then add more towards the end of the cooking if it needs it. Also one time I made this I had some extra spinach lying around which was close to being not so great anymore, I threw it in right at the end and let it wilt and it really look this to the next level. As you can see in the picture above, you seriously just throw it all together and let it cook. Magical! 🙂
12 ounces whole wheat linguine (or spaghetti, really just a long pasta)
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced
4 cloves garlic, sliced thinly or minced
1/2 -1 teaspoon dried red-pepper flakes
2 sprigs fresh basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 cups water (or chicken or veggie stock for added flavor)
3 oz Fresh Spinach (about half a standard bag)
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and about 3 and a half cups of water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated/soaked into pasta, which takes about about 10-12 minutes. This is where you can add more water if need be.
Remove from heat. Stir in the spinach and let it wilt (like 2 minutes). Then season to taste with extra salt and pepper, plate it up and garnish with basil and Parmesan cheese.
Sooo good. We love this and it’s packed with veggies and nutrients and yet soooo delicious you wouldn’t know it.
I have also made a Spicy Peanut Thai version of the one pot pasta- serisouly ALSO freaking delicious! Look for it in an upcoming post!
Hello! So I started a thing where every week I’ll ask Jake to look at my food Pinterest board and pick a recipe for me to make during the week. I just get so sick of allllllwwaayyys picking what we eat and when I ask Jake he says ” um, I don’t know. Anything.” I mean doesn’t he browse blogs all day long and have a million recipes just floating around in his head? No? Ok then he needs a little inspiration 🙂 This was one that he picked. Clearly didn’t read anything about it since it contains olives which he ‘thinks’ are the spawn of satan but I adapted and only added those to my plate. Honestly this doesn’t have a TON of cheese in it, really you are creating a yummy creamy sauce from the flour and milk- which sort of makes you think it’s all cheese but it’s not too crazy. You can totally adapt and remove items you don’t like or add ones you like better. Enjoy!!!
1 big (14.5 oz) can fire roasted, diced tomatoes, drained
1/3 cup chopped black or kalamata olives (I used about 1 tbsp of capers too!)
1 Tbsp chopped fresh basil, plus more for garnish
1/2 tsp dried oregano
1 box pasta(16oz)
2 Tbsp butter
2 Tbsp extra virgin olive oil
1/2 cup chopped red onion
2 coves garlic, finely minced
3 Tbsp a.p. flour
2 cups milk
6 oz crumbled feta cheese
2 oz shredded mozzarella cheese
Salt and pepper to taste
Preheat oven to 400 degrees. Grease an oven save dish (I used 9×13) & set aside.
In a small bowl, combine drained diced tomatoes, chopped olives/capers, 1 Tbsp basil and dried oregano, set aside.
Boil pasta to al dente according to directions listed on package. Drain pasta well and return to pot.
Meanwhile, melt butter along with olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until soft and lightly golden, about 3 – 4 minutes, adding in garlic during the last minute of sauteing.
Whisk in flour, and cook stirring constantly for 1 minute. While whisking constantly, slowly pour in milk and bring to a boil, don’t stop stirring!
Once mixture reaches a boil reduce heat to medium-low and simmer, stirring constantly until mixture has thickened, about 4 minutes.
Remove from heat, stir in 2 oz feta cheese and the mozzarella cheese then season with salt and pepper to taste.
Pour tomato mixture over drained pasta and toss, then pour sauce over pasta mixture and toss all to evenly coat.
Pour coated pasta mixture into prepared baking dish. Sprinkle top evenly with remaining 4 oz crumbled feta cheese. Bake in preheated oven 20 – 25 minutes until edges are bubbling and top is golden brown.
Serve warm and garnished with basil!
Ok see this is an example of a draft I created before I started my new photography initiative. Please excuse my orange ‘blaaaa’ lighting…I promise that it’s equally as delicious as if I’d taken the picture with my Nikon. Just tryyyyy it!