One Pan Pasta
Updated Aug 15, 2026
This easy one pot pasta cooks the linguine, tomatoes, spinach, onion, basil, and garlic all in the same pan.
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The main idea of one pan pasta is that you don’t have to pre-cook the pasta! The pasta cooks with the sauce and vegetables all together in one pan. It’s one less pan you have to use, which means quicker dinner on the table, and quicker clean-up. I know this is not the authentic way to cook pasta but when I learned how to make this one pan pasta from Martha Stewart, I loved how quick, delicious and fail-proof the idea was!
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this One Pan Pasta recipe.
Testing Cold vs. Boiled Water: I retested this one-pan pasta to see if starting with pre-boiled water was really necessary. When I used bronze-cut linguine and started with cold water, the pasta took much longer to cook and released so much starch that the broth became gummy and unappetizing.
When I retested with regular spaghetti and started with cold water, I had more success. Once the water came ot a boil, the pasta cooked in about 8 to 10 minutes and the broth stayed much lighter and saucier. It’s easier to start with pre-boiled water since different pasta shapes and brands can release starch differently. But it definitely works to start with cold water.
I also found that adding the spinach at the very end worked better. It only needs a minute or two to wilt, and adding it later helps it keep its brighter green color and prevents it from becoming overly cooked.
Happy Cooking!
– Yumna
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One Pan Pasta Ingredients
- Pasta: I use spaghetti for this one pan pasta, but any long pasta like linguine, fettuccine, or angel hair works. Break the noodles in half if they don’t fit in your pan. Short pasta like elbow macaroni, rotini, or bow tie works, too, but keep an eye on the liquid, since different shapes can absorb water differently. I haven’t tested making pasta in one pan using gluten-free pasta but I think it may need more water.
- Veggies: Cherry tomatoes, baby spinach, a yellow or white onion, and garlic. Slice the tomatoes in half so they release their juices as they cook.
- Olive oil: You can use regular olive oil but I prefer extra-virgin olive oil for more flavor since it’s essentially the creating the pasta sauce.
- Herbs and seasonings: Fresh basil, salt, and crushed red pepper. Keep the basil leaves whole, no need to chop them. You’ll also need some freshly grated parmesan cheese for serving.
How to Make One Pan Pasta
These photos show exactly how I make this One Pan Pasta. For the full ingredient list and detailed instructions, head to the recipe card below, or jump straight to the → One Pan Pasta Recipe below.
1. ADD INGREDIENTS TO THE PAN
Place the spaghetti in a large deep pan, then arrange the tomatoes, spinach, onion, garlic, and basil around it. Drizzle the olive oil over everything and sprinkle with the crushed red pepper and salt. Make sure you add the seasonings before adding the liquid so the spaghetti can absorb the full flavor while it cooks.
2. POUR IN THE WATER
Carefully pour the boiling water into the pan and bring it to a boil. As the pasta begins to soften, use tongs to gently move the noodles around so they separate and mix with the vegetables.
3. TOSS UNTIL TENDER
Keep stirring occasionally as the pasta cooks. The tomatoes will start to break down, the spinach will wilt, and the onions will soften while the cooking liquid reduces into a light sauce.
4. STIR IN THE PARMESAN
Once the pasta is tender and most of the liquid has been absorbed, remove the pan from the heat. Don’t drain the liquid! Stir in the Parmesan cheese until it melts into the sauce, if using. Serve warm with more basil and Parmesan, if desired.
Full One Pan Pasta Recipe
One Pan Pasta Recipe
Video
Ingredients
- 8 ounces spaghetti
- 1 pint cherry tomatoes
- 1 small onion thinly sliced
- 3 garlic cloves thinly sliced
- ¼ cup chopped basil
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning optional
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- 4 cups water
- 2 ounces baby spinach
- ¼ cup grated parmesan cheese grated
Instructions
- In a large deep pan, place the spaghetti, cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with italian seasoning (if using), crushed red pepper and salt.
- Pour the water 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 is nearly evaporated, creating a sauce.
- Stir in the spinach until it is wilted. Remove the pan from the heat and stir in Parmesan cheese. Serve immediately and enjoy warm.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try one pot ground turkey pasta: Brown 1 pound of ground turkey (or ground chicken) in the pan before adding the pasta and vegetables, then transfer it to a plate. Continue with the recipe as written, then stir the cooked turkey back in during the last few minutes of cooking.
- Use broth: Substitute boiling vegetable broth or chicken broth instead of water for more flavor.
- Make the sauce creamier: Replace some or all of the boiling water with milk. Stir the pasta often as it cooks so the milk doesn’t stick to the pan!
Recipe Tips
- Use a wide, deep skillet or sauté pan. The pasta needs enough room to soften and spread out as it cooks. If the pan is too small, the noodles can clump together and cook unevenly.
- Watch the liquid as you’re cooking. I prefer to use 1 cup of liquid for every 2 ounces of pasta. But this may vary depending on the type of pasta and vegetables you use. If the sauce is drying up before the pasta is fully cooked, add more water or broth to the pan.
Serving Ideas
- Serve it with chicken. When I want to make this meal a little more filling, I usually add a simple protein on the side. Try it with my Grilled Chicken Tenders, Air Fryer Chicken Breasts, or Oven Baked Chicken Breasts.
- Pair it with seafood. The light tomato and basil sauce works really well with seafood. I like serving it alongside Garlic Butter Shrimp, Air Fryer Salmon, or Oven Baked Cod.
- Serve it with bread. Scoop up leftover sauce with a slice of Air Fryer Bread, Garlic Cheese Bread, or Rosemary Focaccia.
Troubleshooting
Long noodles naturally stick together as they soften. Stir frequently during the first few minutes of cooking, especially before the pasta is fully submerged in the liquid. Using tongs makes it easier to separate the strands.
The sauce will continue to thicken as the pasta sits and absorbs more liquid. If it still seems thin, let it simmer for another minute or two while stirring frequently. Remember that this One Pan Pasta recipe should have a light sauce, not a thick Alfredo-style consistency.
Comments
One of my favorite pasta dishes to make! I do think it would be better to add the spinach toward the end though because it gets quite wilty and mushy and sad looking if you put it in the beginning with everything else
I’m so glad this is one of your favorite pasta dishes! If the spinach is getting too mushy, you can definitely add it toward the end. Thanks for sharing!
Winner winner!! Soooo easy, and hubby shovelled it down (not the best imagery but you get the point).
I made one alteration/addition to assuage the carnivore and pan fried some bacon bits to add in the final step.
Thank you:)
Love it! I’m so glad the recipe was a winner for you both!
Love this recipe! I’ve made it a few times and wanted to let you know it is one of my favorite easy dinners! Thank you so much.
Aww, so happy you love it!! Thank you, Francine!
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