Name: One-Pot Spinach Tomato Pasta – Quick and Easy Recipes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, minced; 1 small yellow onion, diced; 1 (14.5 oz) can diced tomatoes; 2 tablespoons tomato paste; 2 cups vegetable broth; 8 oz dry spaghetti or linguine; 4 cups baby spinach, roughly chopped; Salt and black pepper to taste; Crushed red pepper flakes (optional); Grated Parmesan cheese for serving (optional)

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Let’s be honest—we all need that one trusty recipe in our back pocket that saves us on those nights when dinner feels like a full-blown chore. You know, when the fridge is giving tumbleweed vibes and your motivation has clocked out? That’s where this One-Pot Spinach Tomato Pasta comes to the rescue. I stumbled across this combo while eyeing a lonely bag of spinach and a rogue can of tomatoes on a Tuesday night. It’s hearty, light, and—best part—doesn’t leave a sink full of dishes screaming for attention. It checks all the right boxes: budget-friendly, fast, and delicious without trying too hard. Whether you’re cooking for one or feeding a small crowd, this cozy bowl of pasta doesn’t just fill you up—it kind of hugs you, too. And hey, if you’re into sneaky healthy dinners that don’t taste like they’re trying too hard, this one wins. We’re talking ‘quick and easy recipes’ meets ‘vegetarian easy recipes’ with a side of actual flavor. No weird ingredients, no twenty-step prep, just real food made right. Let’s get into it.

1) Key Takeaways
2) Easy One-Pot Spinach Tomato Pasta Recipe
3) Ingredients for One-Pot Spinach Tomato Pasta
4) How to Make One-Pot Spinach Tomato Pasta
5) Tips for Making One-Pot Spinach Tomato Pasta
6) Making One-Pot Spinach Tomato Pasta Ahead of Time
7) Storing Leftover One-Pot Spinach Tomato Pasta
8) Try these Dinners next!
9) One-Pot Spinach Tomato Pasta
10) Nutrition

1) Key Takeaways

This is a quick and easy recipe that uses simple pantry staples
Only one pot required for cooking and clean-up is a breeze
Ideal for busy weeknights, lazy Sundays, or last-minute meals
Vegetarian and adaptable for vegan or gluten-free preferences

2) Easy One-Pot Spinach Tomato Pasta Recipe

If you’ve ever stood in front of the fridge, arms crossed, debating the dinner dilemma, you’re not alone. We’ve all been there. That’s exactly when I started making this one-pot spinach tomato pasta. The first time I cooked it, I had no plan—just a box of pasta, some lonely spinach leaves, and tomatoes begging for attention.

This dish fits squarely into the category of quick and easy recipes, and I’ll be real with you: I’ve made it twice in the same week without any regrets. The spinach softens just right, the pasta soaks up the tomato broth like it was born for this, and somehow it all feels like a meal made with purpose, even when it’s been a long day.

If you’re after healthy and easy recipes that don’t feel like a punishment, this one’s for you. It takes about 25 minutes, from sauté to simmer, and you don’t need to juggle a sink full of dishes. The flavor? Surprisingly rich. The cleanup? Almost laughably simple. That’s the kind of dinner we all deserve once in a while.

3) Ingredients for One-Pot Spinach Tomato Pasta

Olive Oil – Just a couple tablespoons to coat the bottom of the pot and bring everything to life. It adds a subtle richness that you’ll miss if you skip it.

Garlic – Four cloves, minced. Not negotiable in our kitchen. It’s the base layer of flavor and gives everything a cozy, warm bite.

Yellow Onion – Diced small. One should do the trick. It softens as it cooks and sweetens the tomato base beautifully.

Diced Tomatoes – One can, the kind you keep around for emergencies. The juice brings tang. The chunks bring substance.

Tomato Paste – Just a spoonful or two. It deepens the flavor and thickens the sauce so your noodles have something to cling to.

Vegetable Broth – Two cups. This is your cooking liquid, so make it flavorful. It’s like the backstage crew of the whole dish—unseen but essential.

Dry Spaghetti or Linguine – Break it in half if needed. Eight ounces cooks up perfectly tender in the broth.

Baby Spinach – Four cups, chopped. It wilts down, adds green, and makes the whole meal feel a little more intentional (and nutritious).

Salt and Black Pepper – Season to taste, but don’t skimp. The tomatoes need it to shine.

Red Pepper Flakes – Optional, but I always add a pinch. It lifts the whole dish without taking over.

Grated Parmesan Cheese – Optional, but highly encouraged. Add a snowy sprinkle over each bowl and suddenly dinner feels fancy-ish.

4) How to Make One-Pot Spinach Tomato Pasta

Step 1. Heat olive oil in a large pot over medium. Add the garlic and onion. Stir them around and let them get soft and golden, about 3 minutes.

Step 2. Add the diced tomatoes and tomato paste. Let them bubble while you stir, about another minute. Smell that? That’s dinner getting real.

Step 3. Pour in the vegetable broth and toss in your pasta. Use a spoon to press it into the liquid. It might not look submerged, but it will soften as it cooks.

Step 4. Bring the pot to a boil, then turn the heat to low. Let it simmer without a lid for about 10 to 12 minutes. Stir occasionally so nothing sticks.

Step 5. When the pasta is almost done, stir in the chopped spinach. Let it wilt for 2 or 3 minutes until it becomes part of the sauce.

Step 6. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like it with a little kick.

Step 7. Serve hot, with Parmesan if you’ve got it. Or don’t—it’ll still be delicious without.

5) Tips for Making One-Pot Spinach Tomato Pasta

Here’s a tip: don’t walk away while the pasta simmers. This isn’t a “set it and forget it” kind of meal. Stir once or twice to keep things from clumping and sticking.

If you want the sauce creamier, add a splash of milk or even a spoon of cream cheese right at the end. It gives the broth a little body without stealing the show.

Using whole wheat pasta? Add a minute or two to the cooking time. Want gluten-free? Go for it, but keep an eye on texture. Some break down faster than others in broth.

6) Making One-Pot Spinach Tomato Pasta Ahead of Time

Meal prepping? This dish actually works well. I’ve reheated it twice in a week and still found it tasty. The noodles do absorb more broth overnight, so if you want to save it for later, cook the pasta just shy of al dente.

To keep the spinach bright and fresh, hold off adding it until just before serving if you’re making it ahead. Same goes for cheese—wait to sprinkle until the moment’s right.

This makes the dish hold up better and gives it that fresh-cooked feel even when you’re on day two or three.

7) Storing Leftover One-Pot Spinach Tomato Pasta

Scoop leftovers into a lidded container once they’ve cooled. Keep it in the fridge up to 4 days. Want to reheat it without turning it into mush? Add a splash of broth or water and warm it over low heat.

If you’re storing cheese separately, that’s even better. Just add it fresh before serving. It melts over the hot pasta and brings everything back to life.

It also freezes okay in a pinch, but honestly, it’s best eaten fresh or within the week. Simple, satisfying, and just as good the second time around.

8) Try these Dinners next!

9) One-Pot Spinach Tomato Pasta