Equipment
Method
- In a large deep pan, place the linguine, cherry tomatoes, spinach, sliced onions, garlic, and basil. Drizzle the olive oil on top and season with crushed red pepper and salt.
- Pour boiling water into the pan and bring the mixture to a boil. Cook for 8 to 10 minutes on medium heat, stirring occasionally with tongs, until the liquid has nearly evaporated, creating a sauce.
- Remove the pan from heat and stir in parmesan cheese and fresh basil, if you are using them. Serve immediately and enjoy warm.
Nutrition
Notes
Store any leftovers in an airtight container. They will last about 4 to 5 days in the fridge. If you need a gluten-free option, use gluten-free pasta. To make this vegan, skip the Parmesan cheese or use a vegan substitute. You can add some milk instead of some of the water if you want a creamier sauce. Feel free to substitute any vegetables you do not like.