Description
This One-Pot Spinach Tomato Pasta is a quick, flavorful, and nutritious meal perfect for busy weeknights. Combining fresh spinach, savory tomatoes, and perfectly cooked pasta all in one pot, this recipe delivers a satisfying and wholesome dish with minimal cleanup. Ready in just 30 minutes, it’s ideal for anyone looking for an easy, comforting vegetarian pasta meal.
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta (penne or fusilli work well)
- 2 cups fresh spinach, chopped
- 1 can (14 oz) diced tomatoes, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper, to taste
Optional Toppings
- Grated Parmesan cheese, for serving
Instructions
- Heat Olive Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat to prepare for sautéing.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until the onions become translucent and aromatic.
- Add Pasta: Stir in the uncooked pasta, ensuring it is evenly coated with the olive oil before adding liquids.
- Combine Ingredients: Pour in 4 cups of vegetable broth, the drained diced tomatoes, chopped spinach, and 1 teaspoon of Italian seasoning. Stir thoroughly to combine all ingredients.
- Bring to Boil: Increase heat to high and bring the mixture to a vigorous boil, allowing the pasta to start cooking.
- Simmer and Cook Pasta: Once boiling, reduce heat to low and cover the pot. Let the pasta simmer for about 15 minutes, stirring occasionally until it is al dente and most of the liquid is absorbed.
- Season to Taste: Taste the pasta and adjust seasoning with salt and pepper according to preference.
- Serve: Remove from heat and serve the pasta hot, topped with grated Parmesan cheese if desired.
Notes
- You can substitute penne or fusilli with other similar shaped pasta types like rigatoni or rotini.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Keep stirring occasionally while simmering to prevent the pasta from sticking to the bottom of the pot.
- If you prefer a thicker sauce, cook uncovered for the last few minutes to reduce liquid.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
