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- 12 oz spaghetti or your favorite pasta - 3 cups fresh baby spinach, roughly chopped - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup grated Parmesan cheese - 1 tablespoon olive oil When choosing pasta, I love using spaghetti, but you can use any pasta you enjoy. The fresh spinach adds a nice touch, giving the dish color and nutrition. Cherry tomatoes bring sweetness and juiciness. Garlic gives depth and a warm aroma that fills your kitchen. - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish (optional) For a little heat, consider adding red pepper flakes. Adjust the salt and pepper to your liking. The Parmesan cheese is key for creaminess and flavor. If you like a bit of freshness, add some basil leaves on top when serving. This meal is simple yet packed with flavor and nutrients. Start by heating a large pot or Dutch oven over medium heat. Pour in the olive oil and let it warm up. Add the minced garlic and sauté for about one minute. You want the garlic to smell great but not brown. This step brings out its flavor. Next, pour in four cups of vegetable broth. Turn up the heat until it boils. Once the broth is boiling, add 12 ounces of spaghetti or your favorite pasta. Stir it well and cook according to the package instructions, which is usually around eight to ten minutes. Keep an eye on it. When the pasta is almost done, add three cups of roughly chopped fresh spinach and one cup of halved cherry tomatoes. Cook for an extra two to three minutes. The spinach should wilt, and the tomatoes will soften. Take the pot off the heat. Now, stir in one cup of grated Parmesan cheese. Mix until the cheese melts and makes the pasta creamy. If you like a bit of heat, sprinkle in one teaspoon of red pepper flakes. Taste the pasta and add salt and pepper as needed. If it seems dry, add a splash more broth to get the right texture. Serve hot, and if you want, garnish with fresh basil leaves. Enjoy your meal! For one-pot dishes, you want pasta that cooks well and absorbs flavors. Spaghetti is a great choice. It cooks evenly and mixes well with sauce. You can also use penne or fusilli. These shapes hold sauce and bits of spinach well. To get that creamy texture, add cheese at the end of cooking. Turn off the heat before adding Parmesan. This helps it melt smoothly. Stir gently to mix it in. If you find it too thick, add a splash of broth. This keeps the dish creamy, not dry. You can boost flavor with herbs and spices. Fresh basil brings a nice touch. Try adding dried oregano or thyme for warmth. For a kick, include red pepper flakes. Just a pinch can make a big difference. Experiment with what you like best! {{image_2}} You can add more fun to your One-Pot Spinach Parmesan Pasta. Try adding other veggies like bell peppers or zucchini. They bring color and crunch. Just chop them into small pieces. Add them with the garlic to let them cook well. Want to make your meal heartier? Think about adding protein. Chicken, shrimp, or even beans work great. Cook them in the pot first if they need more time. If using cooked chicken or shrimp, add them when you mix in the spinach and tomatoes. If you need a gluten-free option, no problem! Use gluten-free pasta. Many brands offer great choices. Just follow the package directions for cooking times. This way, everyone can enjoy the dish. To store leftovers, let the pasta cool down. Place it in an airtight container. You can keep it in the fridge for 3 to 4 days. Make sure to cover it well to avoid drying out. The best way to reheat this dish is on the stove. Add a splash of broth or water to keep it moist. Heat it over low heat, stirring gently. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the pasta creamy. Yes, you can freeze One-Pot Spinach Parmesan Pasta! To freeze, let it cool completely first. Then, place it in a freezer-safe container. It can last up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as described above for the best results. Making One-Pot Spinach Parmesan Pasta is quick. It takes about 10 minutes to prep. The cooking time is around 10 minutes. In total, you need just 20 minutes. You can enjoy a delicious meal in no time! Yes, you can use frozen spinach. Frozen spinach is already cooked and chopped. It saves time, but it may change the texture. Fresh spinach wilts nicely and adds color. If using frozen, add it when the pasta is almost done. This helps keep the dish vibrant and tasty. If you don’t have Parmesan, try other cheeses. Pecorino Romano is a great option. It has a similar taste but is saltier. You can also use nutritional yeast for a vegan option. It gives a cheesy flavor without dairy. Another choice is cheddar or mozzarella for a milder taste. In this article, we explored how to make One-Pot Spinach Parmesan Pasta. We covered key ingredients, step-by-step instructions, and helpful tips. You can choose the right pasta and enhance flavors easily. We also discussed variations for different diets and how to store leftovers. Cooking should be fun and simple. With these tips and tricks, you can create a tasty meal that fits your needs. Enjoy your cooking adventure!

One-Pot Spinach Parmesan Pasta

Savor the simplicity of One-Pot Spinach Parmesan Pasta with this easy and delicious recipe! In just 20 minutes, you can bring together spaghetti, fresh spinach, cherry tomatoes, and creamy Parmesan for a comforting meal that bursts with flavor. It’s perfect for busy weeknights or a cozy dinner. Click through to discover how to make this tasty dish and impress your loved ones with minimal effort!
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Ingredients
  

12 oz (340 g) spaghetti or your favorite pasta

3 cups fresh baby spinach, roughly chopped

1 cup cherry tomatoes, halved

3 cloves garlic, minced

4 cups vegetable broth

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

    Add the vegetable broth and bring to a boil. Once boiling, stir in the pasta and cook according to package instructions, usually around 8-10 minutes.

      When the pasta is nearly cooked, add the chopped spinach and cherry tomatoes to the pot. Continue cooking for about 2-3 minutes until the spinach wilts and the tomatoes soften.

        Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy. If you prefer a bit of a kick, add the red pepper flakes at this point and mix well.

          Season with salt and pepper to taste. If the pasta seems dry, you can add a splash more vegetable broth to achieve your desired consistency.

            Serve immediately while hot, garnished with fresh basil leaves if desired.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4