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