One-pot pasta

One-pot pasta

Cosima, Kitchen Stories


„Bringing delicious pasta to the table has never been easier!“

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g
long pasta (e.g. spaghetti)
200 g
spinach (baby)
200 g
cherry tomatoes
800 ml
vegetable stock
1
onion
1 clove
garlic
3 sprigs
thyme
¼ bunch
basil
60 g
Parmesan cheese (grated)
3 tbsp
olive oil
salt
pepper
basil to serve
Metric
Imperial
  • 250 g long pasta (e.g. spaghetti)
  • 200 g spinach (baby)
  • 200 g cherry tomatoes
  • 800 ml vegetable stock
  • 1 onion
  • 1 clove garlic
  • 3 sprigs thyme
  • 0.25 bunch basil
  • 60 g Parmesan cheese (grated)
  • 3 tbsp olive oil
  • salt
  • pepper
  • basil to serve

Utensils

  • pasta tongs
  • cooking spoon
  • cutting board
  • knife
  • deep pan

Enjoy with

Muscadet, dry, 2007
Characterized by granitic soils, this dry white wine fascinates with its mineral freshness and charismatic, tangy flavors of Melon de Bourgogne grapes. Thanks to its balanced acidity, Muscadet is a wonderful wine for this dish.

Nutrition per serving

Cal
779
Protein
31g
Fat
38g
Carb
347g

Step 1/4

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.
  • 200 spinach
  • onion
  • clove garlic
  • 200 cherry tomatoes
  • cutting board
  • knife

Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.

Step 2/4

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.
  • tbsp olive oil
  • cooking spoon
  • deep pan

Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.

Step 3/4

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.
  • 250 long pasta
  • sprigs thyme
  • 0.25 bunch basil
  • 800 ml vegetable stock
  • pasta tongs

Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.

Step 4/4

Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.
  • 60 Parmesan cheese
  • salt
  • pepper
  • basil to serve
  • pasta tongs

Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.