Happy saturday!
I’ve been MIA the past few weeks but now I’m back!
I just got my brand OXO Non-Stick Pro Sauté Pan and I had to make a one pan recipe with it. It’s HUGE and super heavy with hard-anodized aluminum which ensures superior heat retention and even cooking. It also has Angled side walls help liquids evaporate quickly and rounded bottoms facilitate efficient stirring, and a helper handle provides extra leverage for easy lifting and carrying.
So I decided to make a nice big batch of pasta to eat over the weekend. This pasta is so easy to make and cooks in less than 10 minutes. It’s as easy as tossing everything into the pan, covering it with the lid and walking away… 10 minutes and dinner is ready!
Quick One Pan Spinach and Zucchini Pasta
Print RateIngredients
- 1 package 8-ounces Fettuccine Pasta ( or any other type of pasta)
- 2 to 4 cups packed fresh spinach leaves
- 1 cup zucchini sliced about 1 large zucchini
- 1 cup thinly sliced onion optional
- 4-1/2 cups water
- 1 cup tomatoes diced
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon dry italian spices
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- parmesan cheese
- salt and fresh ground pepper to taste
Instructions
- Combine pasta, zucchini, tomatoes, onion, garlic, italian spices, olive oil,1 teaspoon salt, 1/2 teaspoon garlic powder, and water in a large straight-sided skillet. Bring to a boil over high heat (leave spinach until the end).
Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 8 minutes. Add spinach, stir and turn off heat.
Top with freshly grated parmesan cheese and olive oil, serve hot.
Thank you, OXO friends, for sending me the Non-Stick Pro Sauté Pan + Cover and allowing me the chance to review it. As always, all opinions are 100% my own. #oxocookware
Judy Nativio
I halved the reCipe and used cellaNtani pastA. I Added a little Water to cook The whole thing until pasta was tender and water evaporated. Great idea for LEFTOVER tomato,spinach and zucchini. The flavors were there. Thank you.
Joe
I just read the comments after this dish came out horrible who writes out 2 cups of water as 4-1/2 cups at least it could of been worded 4 of 1/2 cups.
Charon Adams
I will be trying this with vegetable pasta thanks the presentation looks great
Andrea C
Just tried it, very good but I still found after using 4 cups of water that there was at least 1/2 inch water at the bottom of the pan. Definitely recommend a good parmesan cheese on top and the olive oil drizzle, it makes it.
Anna Carini
I love this idea and just made it, but I’m wondering if I got the water measurement wrong. I thought 4-1/2 cups water was 4 and a half cups of water, but the water never evaporated after a while of cooking, and it came out much more soupy than the picture. I realized that’s probably more water than I need – how much water do you put in?
Alejandra Brandicourt
I used 4 cups and it was almost about right. But I used rotini instead of linguini pasta. I also added oregano and a little bit of jalapeno for a kick. This was a great recipe.
Jocelyn (Grandbaby cakes)
I love how delicious this looks and how it only takes a little time to make!
Layla
Thanks so much!