Spinach, tomato and lemon one pot linguine

Save washing up with this tasty vegetarian one pot pasta.

  • 25 mins cooking
  • Serves 4
  • Print
All cooked in one pot with flavours of tomato, olives, lemon and capers for a tasty weeknight meal.
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  • 1 litre (4 cups) water
  • 500 grams linguine pasta
  • 400 grams cherry tomatoes, halved
  • 2 teaspoons finely grated lemon rind
  • ½ cup (125ml) extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 2 tablespoons drained baby capers
  • ⅓ cup (50g) pitted Kalamata olives
  • 2 tablespoons extra virgin olive oil, extra
  • 150 grams baby spinach leaves
  • 1 cup (80g) coarsely grated parmesan cheese


  • 1
    Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, rind, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook over high heat for 8 minutes, turning the pasta regularly with a pair of tongs to stop the pasta sticking to the base of the frying pan.
  • 2
    Meanwhile, combine capers, olives and extra oil in a small bowl.
  • 3
    Remove pan from the heat. Add spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.
  • 4
    Top with the caper mixture and the remaining parmesan. Serve immediately.

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