One Pot Spinach Tomato Pasta – Pasta Easy Recipes Done Right
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.
Servings: 4 servings
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)
Instructions
- In a large deep skillet or pot, heat the olive oil over medium heat.
- Toss in the garlic and onion. Sauté for about 3 minutes, or until they start to soften and smell amazing.
- Add the halved tomatoes, uncooked pasta, and broth. Bring it all to a boil.
- Once it starts bubbling, drop the heat to medium-low. Let it simmer uncovered for about 10 minutes, stirring often.
- When the pasta’s nearly cooked and the broth’s mostly absorbed, toss in the spinach.
- Give it a few more minutes – the spinach will wilt beautifully and everything will look like you actually planned this.
- Add salt and pepper to taste. Serve with grated Parmesan or vegan cheese if you like living large.