Tomato-Basil Pasta Skillet
A comforting one-pan pasta dish featuring ripe tomatoes, fresh basil, and creamy mozzarella, all cooked together for a flavorful and easy weeknight meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.09/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Fiber
Tags
- quick
- comfort food
- savory
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 2 clove garlic (minced)
- 1 can crushed tomatoes
- 2 cup vegetable broth
- 1 pound spaghetti (broken in half)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 5 ounce fresh spinach
- 1 cup cherry tomatoes (halved)
- 1 cup mozzarella cheese (shredded)
- 0.25 cup fresh basil (chopped, for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and 2 cups vegetable broth. Add the broken spaghetti, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine, making sure the pasta is mostly submerged.
- Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Remove the lid and stir in the fresh spinach and halved cherry tomatoes. Cook for 2-3 minutes, until the spinach has wilted.
- Stir in the shredded mozzarella cheese until melted and gooey. Serve immediately, garnished with chopped fresh basil if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon standing; add a splash of vegetable broth when reheating if needed.
Nutrition (per serving)
- Calories: 420
- Protein: 17.5 g
- Carbohydrates: 64.2 g
- Fat: 11.5 g
- Fiber: 8 g
- Sodium: 650 mg
- Saturated Fat: 5.8 g
- Sugar: 8.1 g
- Cholesterol: 23 mg