One-Pot Pasta with Spinach
by Sebi
A creamy, quick one-pot pasta with baby spinach, cherry tomatoes, and a subtle hint of lemon. Perfect for an uncomplicated dinner.
Ingredients
- Red onion 1 piece
- Garlic cloves 3 pieces
- Lemon 1 piece
- Olive oil 2 tbsp
- Thyme (dried) 2 tsp
- Baby spinach (frozen) 350 g
- Tagliatelle 300 g
- Heavy cream 400 ml
- Vegetable broth 800 ml
- Salt to taste
- Pepper to taste
- Cherry tomatoes 15 pieces
- Cream cheese 3 tbsp
- Parmesan (grated) 3 tbsp
Preparation
- 1
Peel 1 red onion and 3 garlic cloves and finely chop them. Wash 1 lemon in hot water and grate the zest.
- 2
Heat 2 tbsp olive oil in a large pot. Sauté the onions for 2-3 minutes until translucent.
- 3
Add the garlic and 2 tsp dried thyme and sauté for another minute.
- 4
Add 350 g frozen baby spinach, 300 g tagliatelle, 400 ml heavy cream, and 800 ml vegetable broth to the pot.
- 5
Season with salt and pepper and bring everything to a boil.
- 6
Simmer over low heat for 12-15 minutes until the pasta is al dente, stirring regularly.
- 7
Meanwhile, wash 15 cherry tomatoes and cut them in half.
- 8
Add the halved cherry tomatoes to the pasta 2 minutes before the end of the cooking time and stir in.
- 9
Remove the pot from the heat. Stir in 3 tbsp cream cheese, the lemon zest, and 3 tbsp grated Parmesan.
- 10
Finally, season to taste with salt and pepper and serve.