One-Pot Spinach Tomato Pasta

One-Pot Spinach Tomato Pasta is my go-to meal when I need something quick, easy, and packed with flavor. Everything cooks in one pot—from the pasta to the sauce—so there’s minimal cleanup and maximum satisfaction. The combination of tender pasta, juicy tomatoes, and fresh spinach creates a vibrant and hearty vegetarian dinner I can make any night of the week.

Why You’ll Love This Recipe

I love how this recipe saves time without sacrificing flavor. The pasta absorbs all the goodness of the tomatoes, garlic, and herbs as it cooks, and the spinach adds color and nutrition. It’s a one-pot wonder that’s comforting, affordable, and endlessly customizable. Plus, I only have one dish to wash afterward, which is always a win.

ingredients

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

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

• Cherry tomatoes or canned diced tomatoes

• Fresh spinach

• Onion, chopped

• Garlic, minced

• Olive oil

• Vegetable broth or water

• Dried oregano or Italian seasoning

• Salt and black pepper

• Red pepper flakes (optional)

• Fresh basil and grated Parmesan (optional, for serving)

directions

1. In a large pot or deep skillet, I heat olive oil and sauté the onion until soft. I then add the garlic and cook for about 1 minute until fragrant.

2. I toss in the tomatoes (fresh or canned), dried herbs, salt, pepper, and a pinch of chili flakes. I stir everything together.

3. I add the dry pasta straight to the pot along with the broth or water. I bring it to a boil, then reduce to a simmer.

4. I cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 10–12 minutes).

5. I stir in the fresh spinach during the last 2–3 minutes of cooking, letting it wilt into the pasta.

6. Once done, I taste and adjust the seasoning. I top it off with fresh basil and Parmesan if I have them on hand.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add a splash of cream or a handful of mozzarella for a cheesy twist. When I want extra protein, I stir in cooked chickpeas, grilled chicken, or sautéed mushrooms. I also switch up the pasta shape depending on what I have in the pantry.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water or broth to bring back the saucy consistency. It tastes just as good the next day.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw and drain it well before adding it to the pasta near the end of cooking.

What type of tomatoes work best?

I use cherry tomatoes for their sweetness, but canned diced tomatoes work great for a saucier texture.

Can I make this dish gluten-free?

Absolutely. I just swap in my favorite gluten-free pasta and keep an eye on the cooking time since it can vary.

How do I keep the pasta from sticking?

I stir it regularly while cooking and make sure there’s enough liquid to allow it to cook evenly.

Is it okay to double the recipe?

Yes, I double everything and use a larger pot to ensure the pasta cooks evenly and doesn’t stick.

Conclusion

One-Pot Spinach Tomato Pasta is one of those meals I rely on when I want something easy, tasty, and nourishing. With simple ingredients and hardly any cleanup, it’s perfect for busy weeknights or relaxed weekend dinners. It’s a recipe I love for its simplicity and flavor—and I know I’ll keep coming back to it.