One Pot Greek Pasta
I love one pot pasta dinners. If you haven’t made them before, the premise is brilliant: cook the pasta in less water WITH the other ingredients, and you’ll find up with a starchy, perfect sauce base that a small bit of cheese or cream will flavor wonderfully.
One pot pasta is awesome for busy dinners, and it’s something I know my kids will love. I just make sure to chop my vegetables fairly small so it’s harder to pick them out, and the kids haven’t complained yet.
[Side bar: that adorable custom spoon is from Oak & Embers]
This pasta features some sausage I found at my grocery store. I was skeptical because chicken sausage seems to me like soy milk: it’s a nice idea but not for me. But, lo and behold, it was delicious. This sausage is organic and antibiotic free, and it’s flavored with feta and spinach, which inspired this recipe. When you buy your sausage, look for some that has ingredients you can easily pronounce. This one had about 7 ingredients, and my kindergartner could’ve said what they all are – I think that’s a pretty good litmus test for whether or not food is a science experiment or, in fact, edible.
Besides the chicken, this recipe has spinach, red bell pepper, tomato, and feta. You could stir in some pine nuts or kalamata olives, too – the sky’s the limit.
Let’s get started!
Grab some pasta and put it in a pot with 4 1/2 cups of water.
Add the tomatoes, onion, sausage, and garlic.
If you want the spinach gently wilted, stir it in at the very end just before serving. If you want it more integrated in the dish, cook it with the rest of the ingredients.
Stir in the feta, rosemary, and a drizzle of olive oil and serve immediately.
Yield: 6-8 servings
Prep Time: about 5 minutes
Cook Time: about 15 minutes
Total Time: about 20 minutes
One Pot Greek Pasta
Perfect for busy weeknights, this flavorful and healthy one pot pasta dinner comes together in a snap!
1 pound uncooked linguine pasta
4 1/2 c. water
1 12 oz. package of chicken sausage, sliced thin*
1 1/2 c. quartered or halved cherry tomatoes
1/2 large red onion, diced
3 cloves garlic, peeled and minced
1 long sprig of rosemary, minced
1 box of spinach, rinsed and chopped
1 c. feta plus more for crumbling
drizzle of extra virgin olive oil
salt and pepper to taste
*I found organic, antibiotic free chicken sausage with feta and spinach at my supermarket. It was perfect for this.
- Pour the water in a large pot and add the pasta. It will look like there's not enough water, but trust the process. If you add more water, this method will not work.
- Add the tomatoes, onion, garlic, and sausage. Bring to a rolling boil and reduce heat to a low, gentle boil, stirring every now and then so the pasta cooks evenly and nothing sticks.
- As the pasta cooks, the water will be absorbed and a thick, starchy sauce left behind. When you notice most of the water is gone, reduce the heat and stir frequently. Add the remaining ingredients at this point. Keep stirring until the spinach wilts and the sauce is to your desired consistency. Add salt and pepper to your taste and top with a bit of crumbled feta.
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