Go Back
–+ servings
One-Pot Spinach Tomato Pasta

One-Pot Spinach Tomato Pasta: Easy Comfort in Every Bite

This One-Pot Spinach Tomato Pasta is a quick and creamy vegetarian dish that embodies simplicity.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces penne pasta substitute with rigatoni or fusilli
For the Sauté Base
  • 1 tablespoon sun-dried tomato oil
  • 1 medium onion or shallots
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes chopped
For the Sauce
  • 4 cups chicken stock or vegetable broth
  • 1 cup heavy whipping cream or half-and-half
  • 1 teaspoon black pepper to taste
  • 1 teaspoon kosher salt to taste
  • 1 teaspoon red chili flakes optional
For the Nutritional Boost
  • 4 cups fresh spinach avoid frozen
  • ¼ cup fresh basil chopped
For the Finish
  • 1 cup Parmesan cheese grated, or Pecorino Romano

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, heat sun-dried tomato oil over medium-high heat. Add chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and chopped sun-dried tomatoes, cooking for another 2-3 minutes until fragrant.
  3. Incorporate tomato paste and cook for an additional 2 minutes, stirring well.
  4. Gradually add chicken stock, stirring well to deglaze the pot, and bring to a gentle simmer.
  5. Slowly pour in heavy whipping cream and season with black pepper, kosher salt, and red chili flakes.
  6. Add penne pasta directly into the pot and cook uncovered for about 10 minutes, stirring frequently.
  7. Fold in fresh spinach and chopped basil, stirring gently until spinach wilts, about 2-3 minutes.
  8. If the sauce is too thick, add more stock for desired consistency. Stir in grated Parmesan cheese until melted.
  9. Ladle into bowls and garnish with additional parmesan or fresh basil if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in a sealed container for up to 3 months.

Tried this recipe?

Let us know how it was!