Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step
Add shrimp, chicken, tofu, or broccoli florets or kale for some more protein and variation on this delightfully easy dish.
Things I loved about this recipe: it's a true one pot, it's very easy and inexpensive, and full of garlic and spinach.
Things I disliked: my cooking time was the same as the recipe did require more liquid, I used more chicken stock. It lacked oomph in flavor. The basil should be added with the spinach not in the beginning of cooking as written- my basil was dull in flavor and color. I'll make this again but add basil with the spinach and other tweaks like add some wine or another flavor booster- capers, seafood, artichokes, etc. the magazine offers the twist if adding shrimp, which would be good.
I had high hopes for this dish, but it turned out just OK. It did not have much flavor at all. We could not taste any garlic, even though I put in 4 big cloves. Boiling the garlic slices took all the flavor out of them. There was not enough oregano or basil flavor. I even put the basil in at the end with the spinach. I don't think this dish is any easier than boiling pasta in one pot, and making a quick tomato sauce in another, besides one less pot to wash. Will not make again.
Wonderfully delicious. Like other posters, I added the basil with the spinach at the end. I thought it was pretty salty, so I would reduce the salt next time. I had a question about the 12 oz pasta - was that 1.5 cups in a liquid measuring cup, or was it supposed to be 2/3 of a 16-oz box of pasta? I did the 1.5 cups in a measuring cup, and it was delightfully liquidy at the end, but I wasn't sure that was the desired outcome. What did the rest of you do?
I read through the reviews and everything seemed to indicate that this would be really good, but it turned out nasty. Idk what kind of food you're used to eating, but this was horrible. The pasta was chewy and gooey and not appetizing at all. None of the spices stood out.
I 4-starred because it honestly could use a tad more liquid but I reduced the amt of spinach instead. I was light on the salt because I know how salty spinach naturally is. I thought it was delish. A real keeper. Thank you!
Love this! So much flavor. Can even substitute vegetable broth for vegetarians and still tastes great. Just keep and eye on noodles as this time frame will allow for them to easily over cook. Mine did and I even took the dish off the oven early. So tasty though.. will cook again and again. Makes a lot of food and the leftovers are delish!