Spinach One-Pot Pasta
Published July 23, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- 12ounces short-shaped pasta, such as orecchiette or fusilli
- 1pound mature spinach, tough ends trimmed, or about 1¼ pounds (two 10-ounce bags) baby spinach
- Olive oil
- 4 to 6oil-packed anchovies, depending on preference
- ¾cup grated Parmesan, plus more for garnishing, if desired
- ¼teaspoon red-pepper flakes
- 1lemon, halved
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
498 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 26 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve ½ cup pasta water.
- Step 2
Place the spinach in a large colander in the sink. Drain the pasta over the spinach. Drizzle with oil and stir to prevent the noodles from sticking.
- Step 3
Wipe out the pot and place over medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies (it might splatter) and stir until they start to dissolve, about 30 seconds.
- Step 4
Pour the pasta and spinach into the pot, add the cheese and red-pepper flakes and stir until a glossy sauce forms and the spinach fully wilts, 1 to 2 minutes. If the pasta looks dry, add the reserved pasta water 1 or 2 tablespoons at a time. Use two forks to separate any spinach clumps, if needed.
- Step 5
Squeeze a lemon half over everything. Taste and season as needed with more salt or lemon. Garnish with more cheese, if desired.
Private Notes
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Cooking Notes
Kathy
Sounds easy & tasty....but I can not eat anchovies. Any suggestions for a substitute?
Name winifred
Delicious! Couldn’t taste the anchovies and I used 6. Total clumpfest with the spinach. What if instead of draining the pasta over the spinach you threw the spinach into the pasta pot before you drain the pasta, gave it a good stir and drained the pasta and spinach together?
tikcuf
capers
Krista
Kathy, ume paste (Japanese fermented plum paste) is my favorite vegetarian anchovy substitute.
Judy
@Kathy. I’m going to sauté mushrooms instead of anchovies and will add chickpeas for protein. When I buy anchovies I’ll try that way also.
Jackie
The anchovies dissolve into the sauce and you really don’t get a fishy flavor. I’ve started putting them in my alio olio, as well. No one seems to detect them in the Caesar salad dressing either. They do add a certain depth to the flavor.
Frank Randazzo
I often encounter anchovy hate. I think it is the anchovy pizza that has scared many. I explain that they dissolve. I tell them all the places that they are hidden. If none of that convinces them, I sub a few drops of fish sauce to get the umami into a dish w/o the hairy fish.
Kathy
I made this tonight and really didn't know what to expect. It was easy and delicious. I added toasted walnuts for a little crunch - really nice. Next time I may chop up the spinach a bit as it clumped up.
Rita
don't add them. I don't care for anchovies either and I make something like this all the time. If you're feeling experimental, try a drop or two of Worcestershire sauce.
Faye
I have the same question. I was thinking about trying miso.
RobW
Kathy, I would leave them out and test for seasoning (you may need more salt) or if you want more umami, maybe try some sautéed mushrooms
James McGrath
Honestly, don’t tell anyone there’s anchovies as they meld seamlessly and add umami to the dish. I use anchovy paste all the time to rave reviews on various dishes. Hide the tube in the butter keeper or other locale and never say the word anchovy. I also sometimes substitute fish sauce. It’s least controversial.
T Ross
I took most of the suggestions made by others to modify this recipe. In skillet I sauteed mushrooms, garlic, shallot, and 1/4 cup chopped walnuts in about 2 Tbsp each of butter & olive oil, then added 1/2 can of white beans and about 3 tbsp Worcestershire sauce (instead of anchovies), & some crushed red pepper. Chopped up the spinach and added that to the pan. In a separate pot, boiled the pasta, drained it, saving some of the pasta water. Added the sauce to the pasta & some Parm. Enjoyed it!
marc Erthein
I didn’t have enough spinach so I added fresh basil, mint & parsley. My wife was surprised that there was anchovy in the dish as it dissolves and adds only a subtle flavor not easily recognized
Jayne
Used mushrooms instead of anchovies. Also did 1/2 parmesan and 1/2 feta cause I didn't have enough parmesan. It was delicious!!
Jnarver
Too fishy tasting, I’d cut back on the anchovies. Dissapointed
RuthT
I add finest sliced garlic and a sprinkle of chili flakes to the oil before the anchovies. I've also used it successfully with rocket, (I'm a UK reader so place your own word for rocket here..)
Martha
Made this the other night and it was a hit and so easy to prepare. I did add some cannelloni beans and if I make it again, would add some grape tomatoes for color and a little extra flavor.
Mary
Can you suggest a vegetarian alternative to anchovies?
Priscilla Feral
I'm making vegan versions of all recipes, and this one is easy with grated vegan Parmesan, and replacing anchovies with caramelized chickpeas, plus a little sauteed shallot.
Vic L
Clumpfest is an apt description. I tried the suggestion to stir the greens into the pasta water before draining but still ended up with large clumps of greens. We are wondering if kale or a more robust green would work better here. On a different note, 12 oz pasta seems light for four people. Two of us ate most of this as a main course. Leftovers, mostly noodles, will make a nice lunch. The sauce is delicious.
PCS
Simple, easy and satisfying dish. I used chard. Didn’t have spinach. I also added 4 cloves of chopped fresh garlic. Mushrooms would be a nice addition too, but it was good just the way I made it. Thanks!
Mary Ann
I have an anchovy allergy and will try this with bacon or pancetta.
Lar
Was looking for delicious easy recipes for mountain camping. Score!
Drew
If you are afraid of anchovies (as I am) use anchovy paste in a tube.
Blake
This was my first time using anchovies. Not bad, but there was a mild fishy smell. Not super noticeable, but I despise the smell of fish so I definitely picked it up. I do like that the anchovies dissolved and pretty much seasoned the dish.
Mick G
Two words. Anchovy Paste. ½ teaspoon = 1 filet. It’ll dissolve almost instantly.
CV
This is a wonderfully versatile dish. Simple and easy to prepare! Add a protein or serve as written. It's a crowd-pleaser. Tonight I served it with Mark Bittman's spicy grilled shrimp. A big hit!
carolyn
Vegetarian option: sliced mushrooms, sautéed separately to substitute for anchovies.
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