Tomato Spinach One Pot Pasta

Tomato Spinach One Pot Pasta is a fresh, easy, and flavorful dish made with minimal ingredients and no need to boil the pasta separately. Everything cooks together in one pot, creating a creamy, light tomato-based sauce that’s perfectly balanced by tender spinach and aromatic herbs.

ingredients

Tomato Spinach One Pot Pasta 10 Tomato Spinach One Pot Pasta is a fresh, easy, and flavorful dish made with minimal ingredients and no need to boil the pasta separately. Everything cooks together in one pot, creating a creamy, light tomato-based sauce that’s perfectly balanced by tender spinach and aromatic herbs.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (penne, linguine, or spaghetti)cherry tomatoes (halved)fresh spinach (roughly chopped)onion (thinly sliced)garlic cloves (minced)vegetable broth or waterolive oildried oregano or Italian seasoningsalt and pepperred pepper flakes (optional)Parmesan cheese (grated, for serving)fresh basil (optional, for garnish)

directions

In a large pot or deep skillet, combine the pasta, cherry tomatoes, spinach, onion, garlic, broth (or water), olive oil, dried herbs, salt, and pepper.

Bring everything to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer and cook uncovered, stirring frequently, until the pasta is al dente and most of the liquid is absorbed—about 10-12 minutes.

If the liquid reduces too quickly before the pasta is fully cooked, add a splash more broth or water.

Once the pasta is cooked and the sauce has thickened slightly, remove from heat.

Stir in Parmesan cheese and red pepper flakes, if using.

Garnish with fresh basil and more cheese before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 5 minutesCooking time: 12-15 minutesTotal time: 20 minutes

Variations

Add cooked chicken, sausage, or shrimp for a protein boost.

Use sun-dried tomatoes for a deeper tomato flavor.

Stir in a splash of cream or cream cheese for extra creaminess.

Swap spinach with kale or arugula for different greens.

Use gluten-free pasta if needed.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

FAQs

Can I use canned tomatoes?

Yes, diced canned tomatoes can be used if fresh ones aren’t available—use undrained for extra sauce.

What type of pasta works best?

Short pasta like penne, fusilli, or linguine works well in this recipe.

Can I make it vegan?

Yes, simply omit the Parmesan or use a plant-based alternative.

Can I use frozen spinach?

Tomato Spinach One Pot Pasta
Tomato Spinach One Pot Pasta 11 Tomato Spinach One Pot Pasta is a fresh, easy, and flavorful dish made with minimal ingredients and no need to boil the pasta separately. Everything cooks together in one pot, creating a creamy, light tomato-based sauce that’s perfectly balanced by tender spinach and aromatic herbs.

Yes, thawed and drained frozen spinach can be used if fresh isn’t available.

Does the pasta get mushy?

No, as long as you cook until just al dente and stir frequently to prevent sticking.

Conclusion

Tomato Spinach One Pot Pasta is a fast, wholesome, and flavorful meal that’s perfect for busy nights. With minimal cleanup and simple ingredients, this dish brings together the goodness of fresh veggies and hearty pasta in one easy step. It’s a family favorite that’s as nutritious as it is delicious.

Print
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Tomato Spinach One Pot Pasta

Tomato Spinach One Pot Pasta

  • Author: ChefEmma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: One Pot
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Tomato Spinach One Pot Pasta is a quick, easy, and healthy dish made with fresh spinach, tomatoes, garlic, and pasta all cooked together in a single pot. Perfect for busy weeknights, it delivers great flavor with minimal cleanup.


Ingredients

  • 12 oz pasta (penne, linguine, or spaghetti)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 can (15 oz) diced tomatoes
  • 4 cups fresh spinach
  • 3 cups vegetable broth or water
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional)


Instructions

  1. In a large pot or deep skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent.
  2. Add the garlic and cook for another 1 minute until fragrant.
  3. Stir in the diced tomatoes (with juice), spinach, pasta, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes if using.
  4. Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 10-12 minutes or until the pasta is cooked and the liquid is mostly absorbed.
  5. Remove from heat and stir in Parmesan cheese if using. Adjust seasoning as needed.
  6. Serve hot, garnished with extra cheese or fresh basil if desired.

Notes

  • Add cooked chicken, shrimp, or chickpeas for added protein.
  • Use whole wheat or gluten-free pasta if preferred.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.