Introduction
I’ve been experimenting more with pasta lately—for someone I was seeing for a little bit—and this one genuinely surprised me.
It started as one of those low-effort, one-pan recipes you see everywhere and think, “there’s no way that actually turns out good.” But it did. Like…really did.
I found multi-colored cherry tomatoes at Whole Foods and have been fully obsessed with them ever since. Something about the mix of reds, yellows, and oranges just makes the whole thing feel brighter. Colors are fun. Food should be fun.
This recipe ended up being simple, cozy, and way more forgiving than it had any right to be. The kind of meal that doesn’t ask much from you but still delivers.
Ingredients
- 1 tbsp olive oil
- 1 cup multi-colored cherry tomatoes, halved
- ½ onion, chopped
- 2 cloves garlic, minced
- 1½ cups chicken broth
- 8 oz pasta (angel hair or spaghetti)
- 2 cups spinach
- Handful fresh basil
- ½ tsp garlic powder
- ½ cup cream
- ½–1 cup shredded mozzarella
- ¼ cup grated Parmesan
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add the cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
- Add the chopped onion and cook for 2 minutes, then stir in the garlic and cook for about 30 seconds.
- Pour in the chicken broth. Add garlic powder, salt, and pepper, and stir to combine.
- Add the dry pasta directly into the pan along with the spinach and basil.
- Cover and simmer on medium-low heat for 10–12 minutes, stirring occasionally to prevent sticking. Add additional broth or water, ¼ cup at a time, if needed.
- Once the pasta is tender and most of the liquid has absorbed, stir in the cream.
- Add the mozzarella and Parmesan, stirring until melted and smooth.
- Let sit for 2–3 minutes to thicken. Taste and adjust seasoning as needed.
Results
The first time I made this, I absolutely goofed and threw the pasta in too early—but it worked out anyway. Which feels very on brand for my life lately.
I used angel hair for the guy I was seeing, but I think I’d love this even more with regular spaghetti. Something a little sturdier to hold onto that creamy sauce.
It’s one of those meals that shouldn’t be as good as it is. Minimal effort, one pan, and somehow it still feels like you did something.
Storage
Refrigerator:
- Store in an airtight container.
- Keeps up to 3–4 days.
- Reheat on the stove or in the microwave with a splash of broth or milk to loosen the sauce.
Freezer:
- Let cool completely before storing.
- Store in freezer-safe containers.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating.
Still simple. Still cozy. Still doing exactly what it needs to do.
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