Easy Weeknight Pasta! Throw everything into one pot and within 10 to 12 minutes, you have dinner! Can’t get any easier than that!
Where on earth did the summer go? It’s mid-August and school is in session for some parts of the country! I can’t believe this summer went by so fast but I guess that’s how it always goes. Are you ready? Other than getting my kids back on a regular sleep schedule, I think we are ready! School supplies have been purchased, school photos have been taken and we have Meet The Teacher night on the calendar! I’m having the girls read to me every night and Phoebe and Madeline have been doing math tests together. . yes, I’m not even joking.
I’m working on a new blog post: 25 Healthy Dinners to get you through the school week, which will be posted next week! Stay tuned!
Here is one recipe that I make pretty much all the time. All of my Italian friends and followers get riled up whenever I post this so I thought I would change the recipe name . . to exactly what it is: Easy Weeknight Pasta! Not traditional pasta, not Italian pasta. . this is simply a quick and easy dinner idea that everyone is guaranteed to like! It uses fresh ingredients and is completely versatile.
This recipe was, of course, originally inspired by Martha Stewart’s One Pan Pasta. Since then, I have made this with and added different things and changed the proportions. There are probably 50+ “one pan/pot pasta” recipes out on the internet:
- whole grain pasta (all kinds included penne and elbow)
- gluten free pasta
- a splash of tomato sauce
- more spinach
- any leafy green (kale, chard)
- sautéed eggplant (you can start by sautéing your favorite vegetables in olive oil lightly and then add everything else, including the water)
I hope you give this recipe a try! It’s so good! And if you’ve made this and changed it up, please let us know what you’ve done in the comments below so we all can see and try your variation!
- 1 box (1 lb.) long noodle pasta (like spaghetti, linguine, fettuccine)
- 1 onion, peeled and thinly sliced
- 4 cloves garlic, finely diced
- 3 cups cherry tomatoes (any kind); sliced in half
- 5 to 6 cups fresh spinach, split
- 2 handfuls of fresh basil + more for garnish
- 2 teaspoons kosher salt
- freshly cracked pepper
- ½ teaspoon crushed red pepper flakes + more if desired
- 2 to 3 tablespoons extra virgin olive oil
- 4 cups water
- freshly grated parmesan cheese
- Place everything into your pot or large deep pan: the pasta, onions, garlic, tomatoes, 2 cups of spinach, basil, salt, pepper and crushed red pepper flakes. Add in the olive oil and then add in the water.
- Bring everything to a high boil and then, turn down the heat to medium and begin mixing everything up together using tongs. Continue mixing and stirring constantly the entire time the pasta is cooking so your pasta noodles don't stick together.
- Let the pasta cook for about 10 to 12 minutes (depending on what type of pasta you are using). During the last few minutes of cooking, add the remaining 3 to 4 cups of spinach and mix to combine. Taste, season with more salt and pepper if desired and garnish with some freshly grated parmesan cheese. Serve and enjoy.
I am beyond honored to be included in a “Mommy Bloggers to The Rescue” feature in this week’s People Magazine! People selected one blogger to highlight a different category to help parents with back to school stuff. There’s organization, style, kindness, food (that’s me!), travel, home, and “me” time. Be sure to pick up the August 27th issue of People Magazine! We’re on page 72.