Name: Creamy One Pot Spinach Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 14 ounces penne pasta; 2 tablespoons extra virgin olive oil; 4-5 cloves garlic, minced; 1 medium yellow onion, finely diced; 1 pint cherry or grape tomatoes, halved; 1 (14.5 ounce) can diced tomatoes, undrained; 2 tablespoons tomato paste; 5-6 ounces fresh baby spinach; 4 cups chicken stock; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup freshly grated Parmesan or Pecorino Romano cheese (optional); 1/4 cup fresh basil leaves, chopped (optional)

One Pot Spinach Tomato Pasta – prepare to revolutionize your weeknight dinner routine! I am absolutely thrilled to share a recipe that perfectly embodies the trifecta of culinary excellence: delicious taste, undeniable convenience, and minimal cleanup. Imagine a vibrant, flavourful meal that comes together in a single pot, transforming a handful of fresh ingredients into a satisfying dish in mere minutes. This concept, while seemingly modern, echoes the timeless appeal of simple, ingredient-focused cooking found in many cultures, especially Italian cuisine, where fresh pasta and vegetables are often combined with elegant efficiency to create wholesome meals.

People adore this dish for countless reasons. For starters, the robust flavour profile – the bright acidity of ripe tomatoes beautifully complemented by the earthy freshness of spinach and perfectly al dente pasta – is simply irresistible. But perhaps its greatest charm lies in its incredible ease. No separate pots for boiling pasta, no endless scrubbing of pans; just one pot from start to finish. This makes our fantastic One Pot Spinach Tomato Pasta not just a meal, but a genuine lifesaver for busy evenings, proving that wholesome, home-cooked food doesn’t have to be complicated. Get ready to embrace simplicity without sacrificing an ounce of flavour!

Ingredients:

Pasta: 12 ounces (about 340g) your favorite short pasta. I love using penne, rotini, or farfalle for this dish, but even spaghetti broken in half works beautifully!

Extra Virgin Olive Oil: 2 tablespoons. A good quality oil makes all the difference, trust me.
Aromatics:
- Garlic: 4-5 cloves, minced. Don’t be shy with the garlic; it’s a flavor powerhouse here.
- Onion: 1 medium yellow onion, finely diced.
Tomatoes:
- Cherry or Grape Tomatoes: 1 pint (about 2 cups), halved. These burst with sweet flavor as they cook.
- Diced Tomatoes: 1 (14.5 ounce) can, undrained. The liquid from the can contributes to our cooking liquid.
- Tomato Paste: 2 tablespoons. This concentrated goodness deepens the tomato flavor immensely.
Fresh Baby Spinach: 5-6 ounces (about 5-6 packed cups). It might look like a mountain, but it cooks down to a lovely amount!

Vegetable Broth: 4 cups (low sodium preferred). You can also use water, but broth adds an extra layer of savory depth.
Seasonings:
- Dried Oregano: 1 teaspoon.
- Red Pepper Flakes: 1/2 teaspoon, or more if you like a little kick. Omit if you prefer no spice.
- Salt: 1 teaspoon, plus more to taste.
- Black Pepper: 1/2 teaspoon, freshly ground, plus more to taste.

Optional Fresh Garnish & Enrichment:
- Freshly Grated Parmesan or Pecorino Romano Cheese: 1/2 cup, plus extra for serving. This adds a wonderful creamy, salty finish.
- Fresh Basil Leaves: 1/4 cup, chopped or torn, for a final flourish of freshness.

Getting Organized: Your Prep Work for One Pot Success

Gather Your Tools and Ingredients: Before we dive into the cooking, it’s always a good idea to set yourself up for success. Grab a large, deep pot or a Dutch oven – this is our hero vessel for our glorious One Pot Spinach Tomato Pasta! Make sure it’s large enough to comfortably hold all the ingredients, especially once the pasta expands. Then, gather all your ingredients and place them within easy reach. This is what we call “mise en place” in the culinary world, and it makes the entire cooking process so much smoother and more enjoyable. Trust me, you don’t want to be scrambling for garlic while your onions are browning!
The Chop Shop: Begin by prepping your aromatics and fresh produce. Finely dice your medium yellow onion. The smaller the dice, the more evenly it will cook and meld into the sauce. Next, mince your 4-5 cloves of garlic. If you’re using pre-minced garlic, that’s perfectly fine, but fresh garlic truly elevates the flavor profile. Halve your pint of cherry or grape tomatoes; this allows their natural sweetness to release more readily into the sauce. If you’re using fresh basil for garnish, give it a rough chop or tear it now, and set it aside for later. Having everything chopped and ready will make the cooking steps flow seamlessly.

Building the Foundation: Aromatic Beginnings

Heat Things Up: Place your large pot or Dutch oven over medium heat. Add the 2 tablespoons of extra virgin olive oil. Allow the oil to gently shimmer, indicating it’s ready for the next step. You want it warm enough to sauté, but not smoking, as that can burn the oil and impart an unpleasant taste.
Sauté the Onion: Once the oil is ready, carefully add your finely diced onion to the pot. Stir occasionally, letting the onion soften and become translucent, which usually takes about 5-7 minutes. This initial sautéing step is crucial for developing a sweet, savory base for our dish. Don’t rush this part; patience here truly pays off in flavor. As the onion cooks, you’ll start to smell its wonderful aroma filling your kitchen – a promise of the deliciousness to come!

Introduce the Garlic and Tomato Paste: Once the onion has reached that lovely translucent stage, it’s time to introduce the aromatic star: your minced garlic. Stir it in thoroughly, allowing its fragrant essence to permeate the entire pot. Be careful here, as garlic can burn quickly, so keep a watchful eye and stir continuously for about 60 seconds, or until it becomes wonderfully fragrant and lightly golden. Right after the garlic, add the 2 tablespoons of tomato paste. Stir the paste into the onion and garlic mixture, and let it cook for another 1-2 minutes. This crucial step, known as “cooking out” the tomato paste, helps to deepen its flavor, making it less raw and more robust. You’ll notice it darken slightly in color and take on a richer, more complex aroma. This is a secret weapon for an incredible sauce base for our One Pot Spinach Tomato Pasta.

The Magic Unfolds: One Pot Cooking Phase

Bring on the Tomatoes and Seasonings: Now, let’s get those tomatoes into the mix! Add the halved cherry or grape tomatoes and the entire can of diced tomatoes (undrained!) to the pot. The liquid from the canned tomatoes is vital for our one-pot cooking method. Stir everything together gently. Follow this immediately with your seasonings: the 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes (adjust to your preference!), 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Give it all a good stir to ensure the seasonings are evenly distributed throughout the tomato mixture.

Add the Broth and Pasta: Pour in the 4 cups of vegetable broth (or water, if you prefer). This is the liquid that will cook our pasta to perfection. Give it another thorough stir to combine all the beautiful ingredients. Now, for the star of the show: add your 12 ounces of dry pasta directly into the pot. Make sure the pasta is submerged in the liquid. If you’re using spaghetti, you might need to break it in half to fit, or gently nudge it into the liquid as it softens. The beauty of this “one pot” method is that the pasta cooks directly in the sauce, absorbing all those incredible flavors as it goes.
Simmer and Stir: Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 10 minutes. Crucially, after 10 minutes, remove the lid and stir the pasta thoroughly. This prevents the pasta from sticking to the bottom of the pot and ensures even cooking. Recover and continue to simmer, stirring every 2-3 minutes, until the pasta is al dente and most of the liquid has been absorbed. This usually takes about another 8-12 minutes, depending on your pasta type. Keep an eye on the liquid; if it’s absorbing too quickly and the pasta isn’t quite done, you can add a splash more broth or water, about 1/4 cup at a time. We’re aiming for perfectly cooked pasta enveloped in a rich, flavorful sauce for our ultimate One Pot Spinach Tomato Pasta.
The Spinach Moment: Once the pasta is al dente and there’s still a little bit of saucy liquid remaining (we don’t want it completely dry!), it’s time for the vibrant fresh baby spinach. Add the entire 5-6 ounces (5-6 packed cups) to the pot. It will look like an overwhelming amount, towering over everything else, but don’t worry! Gently fold the spinach into the hot pasta and sauce. The residual heat will quickly wilt it down. Continue to stir gently for just 2-3 minutes, or until the spinach has fully wilted and is beautifully integrated into the dish, lending its gorgeous color and earthy flavor.

The Grand Finale: Finishing and Serving Your Delicious One Pot Spinach Tomato Pasta

The Cheesy Embrace (Optional, but highly recommended!): Remove the pot from the heat. If you’re opting for a creamy, cheesy finish (and I highly suggest you do!), stir in the 1/2 cup of freshly grated Parmesan or Pecorino Romano cheese. Stir until the cheese is completely melted and distributed, creating a wonderfully silky texture. This step adds an incredible depth of umami and a lovely richness that truly elevates the dish. Taste the pasta now and adjust the seasonings – you might need a little more salt or pepper, depending on your preference and the saltiness of your broth and cheese.
A Burst of Freshness: Ladle generous portions of your perfectly cooked One Pot Spinach Tomato Pasta into bowls. For a final touch of brightness and a pop of color, scatter your freshly chopped or torn basil leaves over each serving. The aroma of fresh basil perfectly complements the robust tomato and savory spinach.

Serve and Enjoy: Serve immediately, perhaps with an extra sprinkle of Parmesan cheese on top for those who love it. This dish is truly a revelation – minimal cleanup, maximum flavor, and so incredibly satisfying. It’s perfect for a weeknight meal or a cozy dinner in. I hope you and your loved ones enjoy every delicious bite of this simple yet profoundly flavorful creation!

Conclusion:

And there you have it, my friends! We’ve reached the end of our culinary journey, but truly, it’s just the beginning of countless delicious meals for you. If there’s one recipe I could implore you to try this week, it’s this sensational One Pot Spinach Tomato Pasta. Seriously, it’s not just a meal; it’s a revelation, a weeknight warrior, and a testament to the fact that incredibly flavorful, satisfying food doesn’t need a mountain of dishes or hours in the kitchen. I promise you, once you experience the sheer joy of tossing everything into a single pot, watching it transform into a vibrant, comforting dish, and then cleaning up in a mere matter of minutes, you’ll wonder where this recipe has been all your life. It’s perfect for those busy evenings when you crave something wholesome and homemade but are utterly exhausted, or even when you just want to impress without all the fuss. The way the pasta perfectly cooks in the flavorful broth, absorbing every nuanced note of the garlic, onion, and herbs, creates a depth that belies its simplicity. And let’s not forget the star players: the sweet burst of fresh tomatoes combined with the earthy goodness of spinach, all coming together in a harmonious, creamy sauce that truly coats every strand of pasta beautifully.

My favorite way to enjoy this magnificent dish is straight from the pot, possibly with a little extra fresh black pepper and a generous sprinkle of grated Parmesan cheese. A simple side salad, perhaps dressed with a light vinaigrette, provides a refreshing contrast, or a slice of crusty garlic bread is absolutely divine for soaking up every last bit of that incredible sauce. But the beauty of this One Pot Spinach Tomato Pasta lies in its remarkable versatility. Feel free to get creative and make it your own! For those who love a bit of protein, consider adding cooked shredded chicken, browned Italian sausage, or even a can of rinsed cannellini beans or chickpeas during the last few minutes of cooking for an extra hearty meal. If you want to amp up the vegetable content, sliced mushrooms, diced bell peppers, or even some zucchini noodles could be tossed in. For a touch of heat, a pinch of red pepper flakes adds a delightful kick, while a squeeze of lemon juice at the end can brighten all the flavors beautifully. You could also experiment with different herbs – fresh basil, oregano, or a mix of Italian herbs would all work wonderfully. For a creamier finish, a dollop of cream cheese or a splash of heavy cream stirred in at the end takes it to another level of indulgence.

I genuinely cannot recommend this recipe enough. It’s become a staple in my own kitchen, saving me countless hours and delivering consistent deliciousness every single time. It’s proof that simple ingredients, cooked with a little love and a clever technique, can create something truly extraordinary. So, please, don’t just read about it – try it! Give this fantastic One Pot Spinach Tomato Pasta a whirl tonight. I am incredibly eager to hear about your experience. Did you add your own unique twist? What did your family think? Did it become your new go-to weeknight meal? Please, please, share your thoughts, your photos, and your modifications in the comments below. Your feedback and creativity inspire not only me but countless other home cooks looking for easy, satisfying meals. Let’s build a community around delicious, no-fuss cooking! I’m confident this recipe will earn a permanent spot in your rotation, simplifying your cooking life without ever compromising on flavor. Happy cooking, everyone!

FAQs (People Also Ask):

Can I use fresh tomatoes instead of canned for this One Pot Spinach Tomato Pasta?

Absolutely! While canned diced tomatoes provide a convenient and consistent flavor, fresh tomatoes can certainly be used. If you opt for fresh, I recommend using about 3-4 medium-sized ripe tomatoes, diced, or about 1.5-2 cups of cherry or grape tomatoes, halved. Keep in mind that fresh tomatoes might release more liquid, so you might need to slightly reduce the initial amount of broth by about 1/4 cup, or be prepared to simmer a little longer if the sauce seems too thin. The flavor profile will be slightly brighter and fresher, which can be lovely in season!

What type of pasta works best for a one-pot dish?

For one-pot recipes like this One Pot Spinach Tomato Pasta, short pasta shapes tend to work best. Think penne, rotini, farfalle (bow-tie), fusilli, or even macaroni. These shapes cook more evenly in the limited liquid and are easier to stir without breaking. Long, delicate pastas like spaghetti or fettuccine can clump together and require more liquid and frequent stirring, making them less ideal for the “set it and forget it” nature of a true one-pot dish. Just ensure your chosen pasta cooks in about 8-12 minutes for best results.

How do I prevent my one-pot pasta from becoming sticky or mushy?

The key to perfect one-pot pasta is the right balance of liquid, heat, and timing. Firstly, use the exact amount of liquid specified in the recipe. Too little, and your pasta won’t cook; too much, and it will be watery or mushy. Secondly, maintain a steady simmer (medium-low to medium heat) once the liquid is boiling. Don’t let it boil too aggressively, as this can cause the liquid to evaporate too quickly before the pasta is fully cooked. Thirdly, stir occasionally (every 2-3 minutes) to prevent the pasta from sticking to the bottom of the pot and to each other, ensuring even cooking. Finally, don’t overcook it! Start checking for doneness a minute or two before the package directions suggest. Al dente pasta (cooked but still firm to the bite) is always best for texture.

Can I make this One Pot Spinach Tomato Pasta ahead of time or freeze it?

While this One Pot Spinach Tomato Pasta is best enjoyed fresh, right off the stove, you can certainly prepare it ahead for meal prep. Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. When reheating, you might find the pasta has absorbed more of the sauce and become a bit drier; simply add a splash of vegetable broth or water to loosen it up and restore some creaminess. I generally don’t recommend freezing cooked pasta dishes, as pasta can become mushy and the spinach can lose its texture upon thawing. However, if you absolutely must, freeze it in individual portions in airtight containers, and expect a slight change in texture when reheating.