July 12, 2019 at 03:01AM by CWC
A trip to the farmers’ market to stock up on fresh produce is one of the best things about summer. But when mealtime rolls around, one constant remains no matter the season: Nobody wants to do the dishes—especially on a hot summer night. There’s an easy way to have your seasonal produce and eat it, too, all without the cleanup. This one-pot pasta recipe is proof.
You might think one-pot cooking is best for fall and winter fare, dishes that keep you warm and cozy like hearty stews and potato curries. Well, I’m here to tell you that one-pot recipes have a place in summer cooking, too. And if there’s anyone who knows a thing or two about that, it’s Yumna Jawad, the blogger behind Feel Good Foodie, who just published a light and refreshing one-pot pasta recipe perfect for weeknights.
This meal looks like it belongs in a fancy Italian restaurant, but it’s so easy you could practically do it with your eyes closed. “One-pan pasta with as little effort as humanly possible—that’s the kind of weeknight dinner that makes me feel good,” writes Jawad on Instagram. And minimal effort it is.
The best part about this one-pot pasta recipe is the brevity of the ingredients list: linguine, cherry tomatoes, baby spinach, onion, garlic, basil, parmesan cheese, and a few seasonings from your pantry. After putting everything into one pot with some boiling water and cooking it for 8 to 10 minutes, it’s ready to eat. And anytime I can make a cozy meal without having to turn on the oven—or do the dishes!—I’m all in.
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One pan pasta with as little effort as humanly possible 😬🍝 – that’s the kind of weeknight dinner that makes me feel good! #onepanmeal #onepanpasta #feedfeed #weeknightdinner #summerrecipes #howisummer ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 8 ounces linguine 1 pint cherry tomatoes, sliced in half 2 ounces baby spinach leaves 1 small onion, finely sliced 3 cloves garlic, finely sliced A small handful of basil leaves, roughly chopped 2 tablespoons extra virgin olive oil 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 2 ounces parmesan cheese, grated INSTRUCTIONS 1. In a large deep pan, place the spaghetti in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt. 2. Pour 4 cup of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce. 3. Remove the pan from heat and stir in parmesan cheese and fresh basil. Serve immediately and enjoy warm.
There are plenty of other quick meal options you can make during the week, too, like this speedy stir-fry. Or just go for these healthy meals that require zero cooking whatsoever.