One evening, after a day that stretched longer than I expected, I found myself staring blankly at the fridge. The clock was ticking, and the last thing I wanted was to spend hours prepping dinner. That’s when this One Pot Spinach and Tomato Pasta came to the rescue. The aroma of garlic and sautéed onions filled the kitchen, mixing with the earthy scent of fresh spinach wilting gently in the pot. Somewhere between stirring and checking the simmering pasta, I realized how this simple meal felt like a warm hug after a day full of distractions and half-finished to-do lists.
It’s not fancy, but it’s honest and quick—just the kind of dish I needed. The burst of juicy tomatoes paired with the tender pasta and subtle parmesan created a comforting balance. I’ll admit, I forgot to chop the spinach finely one time, so the leaves were a bit chunky, but honestly, it didn’t matter much. It’s the kind of recipe that welcomes little imperfections.
Why You’ll Love It:
- Minimal cleanup thanks to just one pot — because who wants to wash more dishes after a long day?
- Bright, fresh ingredients give you a quick hit of wholesome flavor without complicated steps.
- It’s simple — and that’s kind of the point. No fuss, no frills, just satisfying comfort food.
- Ready in about 25 minutes, making it perfect for busy weeknights or last-minute plans.
- It leans on fresh produce, so the taste can vary slightly with the season, which keeps things interesting.
If you’re ever hesitating about trying a new pasta recipe because it seems too involved, this one might just surprise you with how easy and rewarding it is.
PrintOne Pot Spinach and Tomato Pasta
A quick and easy one pot pasta recipe featuring fresh spinach and ripe tomatoes, perfect for a healthy and flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
12 ounces dry penne pasta
4 cups fresh spinach leaves, washed and roughly chopped
2 large ripe tomatoes, diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
Instructions
Heat olive oil in a large deep skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Stir and cook for 2 minutes.
Pour in the vegetable broth and bring to a boil.
Add the dry penne pasta to the boiling broth and stir to prevent sticking.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 10 minutes or until the pasta is al dente and most of the liquid is absorbed.
Add the chopped spinach to the pot and stir until wilted, about 2 minutes.
Remove from heat and stir in the grated Parmesan cheese until melted and combined.
Serve immediately, garnished with additional Parmesan if desired.
Kitchen Notes: I usually use a sturdy pot with a thick bottom to keep the heat even. It’s a relief knowing you don’t need anything fancy—just your usual cookware will work fine. Serving it up with a side of crusty bread or a simple green salad turns this into a fuller meal. Sometimes I toss in a handful of toasted pine nuts or a sprinkle of chili flakes for a little extra texture or heat, though I haven’t tested all those tweaks extensively. Also, if spinach isn’t your thing, baby kale might work, but it’ll take a bit longer to wilt down.
FAQ:
Can I use other pasta shapes? Definitely! I find penne holds sauce well, but fusilli or farfalle could be fun too.
Is this recipe suitable for vegans? You can skip or replace the Parmesan with a vegan alternative or nutritional yeast to keep it plant-based.
How should I store leftovers? Just pop them into an airtight container and refrigerate for up to three days. Reheat gently with a splash of water or broth to loosen things up.
Ready to make dinner feel a little less complicated tonight? Grab your pot, and let’s get cooking.