Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and uses ingredients I usually have on hand. The pasta absorbs the tomato juices and seasoning as it cooks, giving every bite a burst of flavor. The spinach adds freshness and color, and everything comes together in just one pot, making cleanup a breeze. It’s comforting, light, and perfect for busy nights.

Ingredients

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

Pasta (penne, fusilli, or spaghetti)
Cherry tomatoes or diced canned tomatoes
Fresh spinach
Onion, chopped
Garlic, minced
Olive oil
Vegetable broth or water
Italian seasoning
Salt and black pepper
Optional: red pepper flakes, grated Parmesan, fresh basil

Directions

I start by heating olive oil in a large pot and sautéing the chopped onion until it’s soft and translucent.
I add the garlic and cook for about 30 seconds until fragrant.
I stir in the tomatoes and season with salt, pepper, and Italian seasoning.
I pour in the broth and add the uncooked pasta. I bring it to a boil, then reduce the heat and simmer, stirring occasionally.
As the pasta cooks and absorbs the liquid, I add more broth if needed.
When the pasta is nearly done, I stir in the spinach and let it wilt.
I finish with red pepper flakes or Parmesan if I want a little extra kick or richness.

Servings and timing

This recipe makes 4 servings and takes about 25–30 minutes total from start to finish.

Variations

Sometimes I toss in a can of white beans or chickpeas for extra protein. I’ve also added grilled chicken or shrimp to make it heartier. When I want a creamy version, I stir in a splash of plant-based milk or a spoonful of cream cheese. Whole wheat or lentil pasta works great for extra fiber and nutrition.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet or microwave, adding a splash of water or broth to loosen it up. It reheats well and the flavors deepen over time.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw it and squeeze out the excess water before adding it to the pot at the end of cooking.

What’s the best pasta shape for this recipe?

I like short pasta like penne or fusilli because they cook evenly and soak up the sauce well, but spaghetti also works fine.

Can I make this dish gluten-free?

Definitely. I use gluten-free pasta and make sure the broth and other ingredients are gluten-free as well.

Is this dish good for meal prep?

Yes, I portion it into containers and store it for easy lunches or dinners throughout the week.

How do I keep the pasta from sticking?

I stir occasionally as it cooks, especially in the early minutes, and make sure there’s enough liquid in the pot.

Conclusion

This One-Pot Spinach Tomato Pasta is one of those meals I rely on when I want something fast, flavorful, and comforting without a lot of mess. It’s fresh, versatile, and satisfying enough to enjoy on its own or paired with protein. I love how easy it is to make and how delicious it turns out every single time.

One-Pot Spinach Tomato Pasta