Name: One Pot Spinach Tomato Pasta – Pasta Easy Recipes Done Right
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 oz spaghetti or linguine; 2 cups cherry tomatoes, halved; 3 cups baby spinach; 4 garlic cloves, minced; 1 small onion, thinly sliced; 2 tbsp olive oil; 3½ cups vegetable broth; Salt and black pepper to taste; Parmesan or vegan cheese (optional)

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Ever come home so tired that the thought of boiling water feels like a personal insult? Same. That’s why I swear by this One Pot Spinach Tomato Pasta. It’s not just easy – it’s ridiculously forgiving, packed with flavor, and doesn’t leave your sink looking like a war zone. I started making this on those nights when delivery felt like too much work (yes, that lazy). Everything cooks in one pan – pasta, spinach, tomatoes, and garlic all get cozy together. You’ll get warm, rich, garlicky comfort, but you’ll only have one pot to clean. One. I repeat, one. The ingredients are humble, the method is foolproof, and the taste? It somehow manages to hit that sweet spot between rustic and fresh. If you’ve got 20 minutes, a box of pasta, and zero patience, this is your new weeknight ritual.

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

Everything cooks in a single pot—less mess, less stress
Uses simple, fresh ingredients you probably already have
Ready in 20 minutes flat, and it actually tastes amazing
The main keyword pasta easy recipes naturally fits here

2) Easy One Pot Spinach Tomato Pasta Recipe

When I say this recipe is easy, I mean you could make it while balancing a toddler on one hip and fielding a phone call from your dentist. This pasta easy recipes winner requires zero culinary gymnastics. Just one pot, a spoon, and maybe a little bit of sass.

Start by tossing dry pasta into a pot with broth, spinach, tomatoes, garlic, and onion. No draining needed. No second pan for sauce. It’s one of those meals that feels like a cheat code for weekday cooking.

What really sells this dish for me is the flavor payoff versus effort. The garlic sings. The spinach melts down just enough. And the tomatoes burst into sweet-tart pockets that surprise you with every bite. This kind of pasta easy recipes go-to meal is what turns hangry evenings into happy ones—quickly.

3) Ingredients for One Pot Spinach Tomato Pasta

8 oz spaghetti or linguine – I like mine with a bit of bite. Go for whole wheat or gluten-free if that’s your jam.

2 cups cherry tomatoes, halved – Juicy little flavor bombs. You want them sweet and firm.

3 cups baby spinach – Toss it in toward the end so it wilts gently into the pasta.

4 garlic cloves, minced – Don’t skimp. Garlic brings the magic here.

1 small onion, thinly sliced – Adds depth and that little something-something to the base.

2 tbsp olive oil – Just enough to coat things with a silky sheen and help the garlic release its soul.

3½ cups vegetable broth – Skip water. Broth pulls everything together with savory flavor.

Salt and black pepper to taste – A little goes a long way when everything simmers together.

Parmesan or vegan cheese (optional) – For when you want to sprinkle a little extra love on top.

4) How to Make One Pot Spinach Tomato Pasta

Step 1. Grab your biggest skillet or pot. Warm the olive oil on medium heat, then add onion and garlic. Let them soften and fill the room with that “I’m-cooking-something-amazing” smell.

Step 2. Drop in the cherry tomatoes and dry pasta. Pour the broth right over everything. Bring to a boil.

Step 3. Once it bubbles, turn down the heat. Let it simmer, uncovered, for 10 minutes. Stir often so the pasta doesn’t stick to the bottom like that one friend who never leaves the party.

Step 4. Add the spinach when the noodles are almost done. Stir until it wilts and wraps around the pasta like it belongs there.

Step 5. Add salt and pepper. Taste. Nod your head. Taste again. Maybe add cheese.

5) Tips for Making One Pot Spinach Tomato Pasta

First, use a wide pot. Trust me. You want room for the pasta to stretch out and for your spoon to stir freely. No one likes broken noodles.

Second, keep the lid off. The goal is to let the broth reduce so it creates that silky sauce. Covering it traps too much steam, and you end up with soup. We’re not making soup.

Finally, don’t overcook the pasta. It’s tempting to let it sit longer, but those last few minutes matter. You want it al dente—firm, not mushy. That’s how pasta easy recipes keep their bite.

6) Making One Pot Spinach Tomato Pasta Ahead of Time

If you’re like me and believe leftovers are gifts from your past self, this dish is gold. It keeps beautifully. Just let it cool and store it in an airtight container.

Reheat on the stove with a splash of broth or water. The pasta will rehydrate, and the spinach holds up better than you’d think. No sad soggy greens here.

If you plan to serve it to guests later, skip the cheese and add it fresh at the table. It gives the dish a just-made feel. One pot, one plan, one peaceful evening.

7) Storing Leftover One Pot Spinach Tomato Pasta

I keep it in a lidded glass container for up to four days. It reheats well, which is rare for pasta. That’s one of the joys of this recipe.

You can microwave it, but a skillet gives better texture. Add a splash of water if it looks dry. No oil needed.

Great for lunches or lazy Sunday suppers when you want pasta easy recipes without effort. Plus, it tastes even better on day two. Win-win.

8) Try these Dinners next!

9) One Pot Spinach Tomato Pasta