One-Pot Linguine with Spinach and Tomatoes
This one-pot pasta throws linguine, tomatoes, spinach, garlic, onion, and Parmesan into one pan and somehow comes out looking like you planned dinner like an adult. It is saucy, cozy, and full of garlicky tomato flavor, which is exactly why this recipe gets away with making cleanup almost suspiciously easy.
EQUIPMENT (PAID LINKS)
- Large Dutch oven or heavy pot with lid
- Measuring cup
- Serving platter
- Box grater
Ingredients
- 1 cup chopped onion
- 6 garlic cloves minced
- 1 tablespoon olive oil
- 1 can diced tomatoes about 14.5 ounces, with juices
- 2 cups chicken stock
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 8 ounces linguine
- 10 ounces fresh spinach
- ¼ cup grated Parmesan cheese
Instructions
- Chop Onion: Dice the onion into small pieces.
- Mince Garlic: Finely mince the garlic cloves.
- Heat Oil: Pour the olive oil into a large Dutch oven or heavy pot. Heat it over medium-high heat.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the hot oil. Cook for about 3 minutes, stirring often, until the onion starts to soften and the garlic smells fragrant.
- Add Tomatoes: Pour in the diced tomatoes with their juices. Stir them into the onion and garlic.
- Add Stock and Seasoning: Pour in the chicken stock, then add the dried oregano and salt. Stir until everything is combined.
- Add Linguine: Add the linguine to the pot. Press the pasta down into the liquid as it softens so it can cook evenly.
- Cook Pasta: Cover the pot and simmer over medium heat for 10 to 12 minutes, stirring every few minutes, until the linguine is tender and most of the liquid has turned into a light sauce.
- Add Spinach: Add the fresh spinach to the pot. Stir for about 2 minutes, until the spinach wilts into the pasta.
- Finish with Parmesan: Transfer the pasta to a serving platter. Sprinkle the grated Parmesan cheese over the top.
- Serve Warm: Serve the pasta right away while it is hot and saucy.