Basil-Kissed Tomato Linguine with Spinach
A delightful one-pot pasta dish featuring linguine cooked directly in a flavorful tomato broth with fresh basil and spinach, creating a simple yet robust meal.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.56/serving
Dietary
- Dairy-Free
- Egg-Free
- High-Fiber
- Nut-Free
- Pescatarian
- Vegan
- Vegetarian
Tags
- one-pot
- quick
- savory
- comfort food
- healthy
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (chopped)
- 2 clove garlic (minced)
- 1 can crushed tomatoes
- 3 cup vegetable broth
- 8 ounce linguine pasta
- 0.5 cup fresh basil leaves (roughly chopped)
- 5 ounce fresh baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (for serving)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 0.5 chopped yellow onion and cook until softened, about 3-4 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 1 can crushed tomatoes and 3 cups vegetable broth. Bring to a boil. Add 8 ounces linguine pasta, stirring to ensure it's fully submerged.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a splash more broth or water.
- Remove from heat. Stir in 1/2 cup roughly chopped fresh basil leaves and 5 ounces fresh baby spinach until the spinach wilts. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Serve immediately, optionally topped with red pepper flakes for a bit of heat.
Notes
If reheating, add a small amount of vegetable broth to loosen the sauce as the pasta will absorb more liquid overnight. Pasta can sometimes become softer when reheated, but the flavor remains excellent.
Nutrition (per serving)
- Calories: 420
- Protein: 14 g
- Carbohydrates: 75 g
- Fat: 7 g
- Fiber: 9.5 g
- Sodium: 650 mg
- Saturated Fat: 1 g
- Sugar: 10 g