One-Pot Spinach Tomato Pasta

One-Pot Spinach Tomato Pasta is a simple, wholesome, and satisfying meal that I can whip up with minimal effort and maximum flavor. With juicy tomatoes, fresh spinach, garlic, and pasta all cooked together in one pot, cleanup is just as easy as the cooking. It’s my kind of comfort food—fresh, vibrant, and ready in under 30 minutes.

Why You’ll Love This Recipe

I love how convenient and flavorful this dish is. Everything cooks in a single pot, which means less time cleaning and more time enjoying. The tomatoes burst and create a natural sauce that coats the pasta, while the spinach adds color, texture, and nutrients. It’s light but filling, making it a perfect weeknight dinner or a great option for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, spaghetti, or fusilli work well)

• Olive oil

• Garlic, minced

• Onion, chopped

• Cherry tomatoes or canned diced tomatoes

• Vegetable broth or water

• Fresh spinach

• Salt and pepper

• Italian seasoning or dried basil and oregano

• Parmesan cheese (optional, for serving)

• Red pepper flakes (optional, for heat)

directions

1. I heat olive oil in a large pot over medium heat and sauté the onion until soft, about 3–4 minutes.

2. I add the garlic and cook for another 30 seconds until fragrant.

3. I stir in the tomatoes and let them cook for a few minutes to start breaking down.

4. I pour in the pasta and enough vegetable broth to cover it, then season with salt, pepper, and Italian herbs.

5. I bring everything to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the pasta is cooked and the liquid has reduced into a sauce (about 10–12 minutes).

6. I add the spinach during the last couple of minutes of cooking and stir until wilted.

7. I finish by adjusting the seasoning and serving with Parmesan and red pepper flakes if desired.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish.

Variations

When I want more protein, I add canned white beans, grilled chicken, or tofu. I also like using sun-dried tomatoes for a richer flavor, or a splash of cream for a creamy version. For a gluten-free meal, I simply use gluten-free pasta and adjust the cooking time as needed.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove or in the microwave with a splash of broth or water to bring back the sauce. The flavors deepen over time, so it’s just as tasty the next day.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach if fresh isn’t available. I thaw and drain it well before adding to the pasta at the end.

What kind of pasta works best?

Short pasta like penne or fusilli holds up well, but I’ve used spaghetti and linguine too. I adjust the liquid slightly depending on the shape.

Can I make this dish creamy?

Definitely. I stir in a splash of cream or a spoonful of cream cheese toward the end for a creamy twist.

Is it okay to use canned tomatoes?

Yes, canned diced tomatoes or crushed tomatoes work great. I just drain some of the liquid if it’s too watery.

Can I make it ahead of time?

Absolutely. I often make a big batch and store it for lunches throughout the week. It reheats beautifully.

Conclusion

One-Pot Spinach Tomato Pasta is a go-to in my kitchen for when I want something easy, healthy, and satisfying. It’s packed with flavor, needs minimal cleanup, and can be customized to whatever I have on hand. Whether I’m cooking for family or just myself, this pasta always delivers on taste and convenience.

One-Pot Spinach Tomato Pasta

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• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: One-Pot
• Cuisine: Italian
• Diet: Vegetarian

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Description

One-Pot Spinach Tomato Pasta is an easy, wholesome dish that combines pasta, juicy tomatoes, fresh spinach, and herbs in a single pot. It’s perfect for a quick, delicious weeknight meal with minimal cleanup.

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Ingredients

• 12 oz pasta (penne, spaghetti, or fusilli)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth or water
• 4 oz fresh spinach
• 1 teaspoon Italian seasoning or 1/2 teaspoon each dried basil and oregano
• Salt and pepper, to taste
• Parmesan cheese, for serving (optional)
• Red pepper flakes, to taste (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 3–4 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in tomatoes and cook for 2–3 minutes to begin breaking them down.
4. Add pasta and enough broth to cover. Season with salt, pepper, and Italian herbs.
5. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until pasta is cooked and liquid reduces into a sauce (10–12 minutes).
6. Stir in spinach during the last 2 minutes of cooking, until wilted.
7. Adjust seasoning and serve with Parmesan and red pepper flakes if desired.

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Notes

• Add canned beans, grilled chicken, or tofu for protein.
• Use sun-dried tomatoes or a splash of cream for variations.
• Make it gluten-free with gluten-free pasta and adjusted cooking time.
• Store leftovers up to 3 days and reheat with a splash of broth or water.

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Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 6g
• Sodium: 520mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 0mg