Description
One-Pot Spinach Tomato Pasta is a quick, flavorful vegetarian meal where everything—pasta, sauce, and veggies—cooks in one pot. Juicy tomatoes, garlic, and herbs infuse the pasta with bold flavor, while fresh spinach adds color and nutrition.
Ingredients
- 12 oz pasta (spaghetti, penne, or linguine)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 4 cups fresh spinach
- 3 1/2 cups vegetable broth or water
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil and grated Parmesan (optional, for serving)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Sauté the chopped onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add tomatoes, herbs, salt, pepper, and red pepper flakes. Stir to combine.
- Add dry pasta and vegetable broth or water. Bring to a boil, then reduce to a simmer.
- Cook for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Stir in spinach during the last 2–3 minutes of cooking until wilted.
- Taste and adjust seasoning. Serve with fresh basil and grated Parmesan if desired.
Notes
- Frozen spinach can be used—thaw and drain it first.
- Add a splash of cream or shredded mozzarella for a cheesy version.
- Stir in cooked chickpeas, chicken, or mushrooms for added protein.
- Use gluten-free pasta to make this dish gluten-free.
- Double the recipe in a large pot if feeding a crowd.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
