One-pot tomato and greens pasta recipe
Created by The Tesco Recipes team
Light and fresh, this veg-packed tomato pasta recipe is perfect for spring dinners. The spaghetti is cooked in the pot with the sauce for extra flavour (and to save you washing up!) We've topped it with salad cheese for a little tang, but you could use Parmesan or pecorino if you prefer.
See method- Serves 4
- Takes 30 mins
- 529 calories / serving
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 150g frozen sliced mixed peppers
- 3 garlic cloves, crushed
- 1 lemon, zested and juiced
- 250g cherry tomatoes, halved
- 1 vegetable stock pot, made up to 900ml
- 350g spaghetti
- 250g fresh greens, cored, leaves thinly sliced
- 15g fresh basil, chopped
- 100g salad cheese
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2230kJ 529.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 78.5gProtein 19.1gFibre 8.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Heat the oil in a deep, lidded frying pan over a medium-high heat. Fry the onion and peppers with a pinch of salt for 5-6 mins until softened. Add the garlic and lemon zest, cook for 2 mins. Add the tomatoes; cook for 3-4 mins until just breaking down.
- Stir in the stock and bring to a simmer. Add the spaghetti, cover until boiling, then uncover and simmer for 7 mins, stirring regularly. Stir through the greens, cover and cook for 4-5 mins until the pasta and greens are cooked. Add a little water if it starts to look dry.
- Stir through the lemon juice and half the basil; season to taste. Divide among bowls and top with the remaining basil. Crumble over the cheese and scatter with some fresh black pepper, if you like.
- See more Spaghetti recipes
