Simple One Pan Pasta Recipe

by hbz81250

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Try this easy One-Pan Pasta Recipes today. Easy to make and easy to clean up afterward.

Pasta is available in some form worldwide. Every country has it’s on shape, size, and thickness of pasta and everyone believes theirs is the best. Spaetzle is available in both Germany and Hungary. The version in Greeze, orzo. Poland specializes in pocket-like pierogi. Ashkenazi Jewish people use kreplach dumplings. America has the Italian version and is prepared in the same way. The only exception is the way spaghetti and meatballs are prepared in the U.S. Most people believe that pasta originated in Italy and moved throughout the world but the use of pasta is so ancient that nobody can accurately document the origin.

Pasta history has a number of reasons that make the origin difficult to pinpoint. The dough is made with the same simple components worldwide. Those are dough that is a combination of flour, water, and eggs. Each of these is and has been available throughout the world for centuries. How can we tell if those are different from the ancient forms? Another reason is all the ingredients have been available to people of people regardless of income and a common supply for common people. They are the most basic of food ingredients.

Pasta is one of the most popular foods in the world and here is a way to complete all of your meals with only one pan. This limits cleanup time after you are through creating.

Simple On Pan Pasta Collage

Simple One-Pan Pasta Recipe

Try this easy One-Pan Pasta Recipes today. Easy to make and easy to clean up afterward.
0 from 0 votes
Course: Dinner, Lunch
Cuisine: American
Keyword: easy, one-pan, pasta, simple
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4 People
Calories: 223kcal
Author: Hot Bod Zone Recipes
Cost: $5


  • Large Pot


  • 8 Ounces Linguine
  • 1 Pint Cherry Tomatoes Sliced In Half
  • 3 Ounces Baby Spinach Leaves
  • 1 Small Onion Sliced
  • 1 Clove Galic Sliced and Minced
  • 1 Handful Basil Leaves Chopped
  • 2 Tbsp Virgin Olive Oil
  • 1/2 Tsp Crushed Red Pepper
  • 1/2 Tsp Salt
  • 2 Ounces Grated Parmesan Cheese


  • In a large deep pan, place the linguine 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.
  • Pour 4 cups 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.
  • Remove the pan from heat and stir in parmesan cheese and fresh basil, if desired. Serve immediately and enjoy warm.


Nutritional Information

Total Fat: 9g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 690mg | Carbohydrates: 29g | Fiber: 3g | Sugar: 7g | Protein: 8g |


Calories: 223kcal

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This recipe is adapted from Martha Stewart and the Feel Good Foodie

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