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One-Pot Spinach Tomato Pasta

Delicious One-Pot Spinach Tomato Pasta for Busy Nights

This One-Pot Spinach Tomato Pasta is a quick vegetarian recipe blending fresh ingredients for a delightful dinner in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta substitute with fusilli or rigatoni for variety
For the Flavor Base
  • 2 tablespoons Sun-Dried Tomato Oil or olive oil if needed
  • 1 medium Onion yellow or white onions work beautifully
  • 3 cloves Garlic fresh is best, garlic powder can be used if needed
  • ½ cup Sun-Dried Tomatoes fresh tomatoes can be substituted
  • 2 tablespoons Tomato Paste can be omitted if short on supplies
For the Broth and Creaminess
  • 2 cups Chicken Stock or vegetable stock for vegetarian option
  • 1 cup Heavy Whipping Cream or half-and-half/non-dairy alternatives
For Seasoning
  • ½ teaspoon Kosher Salt adjust to taste
  • ½ teaspoon Black Pepper use according to heat preference
  • a pinch Red Chili Flakes adjust according to spice tolerance
For the Vegetables
  • 4 cups Fresh Spinach or kale as a substitute
  • ¼ cup Fresh Basil or dried basil in a pinch
For the Finish
  • ½ cup Parmesan Cheese or pecorino/non-dairy options

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat the oil in a large pot over medium-high heat. Add the chopped onion and cook until golden brown, about 5 minutes.
  2. Add minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant and soft.
  3. Stir in tomato paste and cook for another 2 minutes, ensuring it is well distributed.
  4. Pour in chicken or vegetable stock, scraping the bottom of the pot. Bring to a gentle simmer.
  5. Stir in heavy whipping cream, kosher salt, black pepper, and red chili flakes. Return to a simmer.
  6. Add penne pasta, reducing heat to medium-low. Cook uncovered for about 10 minutes, stirring frequently.
  7. Mix in fresh spinach and basil for 1-2 minutes until the spinach wilts.
  8. Remove from heat and stir in grated parmesan cheese until melted.
  9. Serve immediately, optionally topped with additional parmesan or grilled chicken.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 12gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently on the stove with a splash of broth or water to maintain creaminess.

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