Spinach One-Pot Pasta Recipe
Introduction
This Spinach One-Pot Pasta is a quick and flavorful meal that combines tender pasta with fresh spinach and a savory anchovy-infused sauce. Perfect for busy weeknights, it’s both hearty and easy to prepare with minimal cleanup.
Ingredients
- Salt
- 12 ounces short-shaped pasta, such as orecchiette or fusilli
- 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
- Olive oil
- 4 to 6 oil-packed anchovies, depending on preference
- 3/4 cup grated Parmesan, plus more for garnishing, if desired
- 1/4 teaspoon red-pepper flakes
- 1 lemon, halved
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup pasta water.
- Step 2: Place the spinach in a large colander in the sink. Drain the pasta over the spinach. Drizzle with olive oil and stir gently to prevent the noodles from sticking.
- Step 3: Wipe out the pot and place over medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies (be cautious as it might splatter) and stir until the anchovies start to dissolve, about 30 seconds.
- Step 4: Pour the pasta and spinach into the pot. Add the grated Parmesan and red-pepper flakes. Stir until a glossy sauce forms and the spinach fully wilts, about 1 to 2 minutes. If the pasta looks dry, add the reserved pasta water a tablespoon or two at a time. Use two forks to separate any spinach clumps as needed.
- Step 5: Squeeze a lemon half over everything. Taste and season with more salt or lemon if needed. Garnish with additional Parmesan cheese, if desired, before serving.
Tips & Variations
- For a vegetarian version, omit the anchovies and add a splash of soy sauce or a little extra salt to deepen the flavor.
- Try swapping spinach for other greens like kale or Swiss chard for variation.
- Use freshly grated Parmesan for the best texture and taste.
- If you like a bit more heat, increase the amount of red-pepper flakes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and keep the pasta moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it well before adding to avoid excess moisture diluting the sauce.
What type of pasta works best for this recipe?
Short-shaped pasta like orecchiette, fusilli, or penne works best as it holds the sauce well and combines nicely with the spinach.
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Spinach One-Pot Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy Spinach One-Pot Pasta recipe that combines tender pasta, fresh spinach, anchovies, and Parmesan cheese for a quick and satisfying meal with minimal cleanup.
Ingredients
Scale
Ingredients
- Salt, to taste
- 12 ounces short-shaped pasta, such as orecchiette or fusilli
- 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
- 2 tablespoons olive oil, plus extra as needed
- 4 to 6 oil-packed anchovies, depending on preference
- 3/4 cup grated Parmesan cheese, plus more for garnishing, if desired
- 1/4 teaspoon red-pepper flakes
- 1 lemon, halved
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook the pasta until just shy of al dente, about one minute less than the package instructions indicate. Reserve 1/2 cup of the pasta cooking water before draining.
- Drain Pasta Over Spinach: Place the spinach in a large colander in the sink. Drain the pasta directly over the spinach to start wilting it. Drizzle with olive oil and stir gently to prevent the noodles from sticking together.
- Prepare Anchovy Base: Wipe out the pot used for boiling. Place it over medium-high heat and add 2 tablespoons of olive oil. Carefully add the oil-packed anchovies; the oil may splatter. Stir continuously until the anchovies begin to dissolve into the oil, about 30 seconds.
- Combine Ingredients: Pour the pasta and spinach mixture back into the pot with the anchovy oil. Add the grated Parmesan cheese and red-pepper flakes. Stir constantly until a glossy sauce forms and the spinach is fully wilted, about 1 to 2 minutes. If the pasta looks dry, incorporate the reserved pasta water a tablespoon or two at a time to achieve desired sauce consistency. Use two forks to separate any spinach clumps if necessary.
- Finish and Serve: Squeeze one lemon half over the pasta mixture and toss to combine. Taste and adjust seasoning as needed with additional salt or lemon juice. Garnish with extra Parmesan cheese if desired before serving.
Notes
- Use short pasta shapes like orecchiette or fusilli to hold more sauce and spinach.
- If preferred, substitute anchovies with capers or olives for a vegetarian-friendly version, though the flavor profile will change.
- Adjust red-pepper flakes quantity to control the spice level.
- Reserving pasta water is key to creating a silky sauce that binds the ingredients.
- For a creamier texture, add a splash of heavy cream or a dollop of ricotta cheese at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spinach pasta, one-pot pasta, quick pasta dinner, Italian pasta recipe, anchovy pasta, easy weeknight meal
