One-Pot Spinach Tomato Pasta – Quick and Easy Recipes
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.
Servings: 4 servings
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)
Instructions
- Heat the olive oil in a large pot over medium heat. Add garlic and onion, and sauté for 2–3 minutes until fragrant and translucent.
- Stir in the diced tomatoes and tomato paste. Let them bubble for a minute while you pretend you’re hosting a cooking show.
- Pour in the broth and add the dry pasta. Gently push the pasta down to submerge it as best as possible.
- Bring the whole thing to a boil, then reduce the heat and simmer uncovered for about 10–12 minutes. Stir now and then so it doesn’t glue itself to the pot.
- When the pasta is just about done, stir in the chopped spinach. Cook for another 2–3 minutes until the spinach wilts into delicious green ribbons.
- Season with salt, pepper, and a pinch of red pepper flakes if you're feeling bold. Serve warm with Parmesan on top—because cheese.