Name: One-Pot Spinach Tomato Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz spaghetti or linguine; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 can (14 oz) diced tomatoes (with juice); 2 cups cherry tomatoes, halved; 4 cups fresh spinach leaves; 4 cups vegetable broth (or chicken broth); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); Salt and pepper, to taste; 1/2 cup grated Parmesan cheese (plus more for serving)

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A quick and hearty dish that comes together in just one pot, this One-Pot Spinach Tomato Pasta is everything I need when I’m craving something flavorful, light, and fuss-free. Juicy tomatoes, tender spinach, aromatic garlic, and pasta all simmer together with herbs in a single pot for an easy weeknight dinner that's both satisfying and wholesome.

One-Pot Spinach Tomato Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti or linguine

2 tablespoons olive oil

4 cloves garlic, minced

1 can (14 oz) diced tomatoes (with juice)

2 cups cherry tomatoes, halved

4 cups fresh spinach leaves

4 cups vegetable broth (or chicken broth)

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

½ cup grated Parmesan cheese (plus more for serving)

Directions

I combine the pasta, olive oil, garlic, canned tomatoes, cherry tomatoes, spinach, broth, oregano, basil, red pepper flakes, salt, and pepper in a large pot.

I bring everything to a boil over medium-high heat, stirring occasionally to prevent sticking.

I cook it until the pasta is al dente and most of the liquid is absorbed—this takes about 10 to 12 minutes.

I stir in the Parmesan cheese until it’s melted and creates a creamy coating.

I taste and adjust the seasonings, then serve it warm with extra Parmesan sprinkled on top.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 350 kcal per serving

Variations

I sometimes swap out the spinach for kale or arugula for a different green.

For extra protein, I stir in cooked chicken or white beans toward the end.

To make it vegan, I skip the Parmesan or use a plant-based alternative.

If I want a richer flavor, I add a splash of cream or a bit of cream cheese.

I’ve also tried this with whole wheat pasta, and it adds a nuttier depth to the dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to loosen it up. It also microwaves well in 30-second intervals, stirring between each, until heated through.

FAQs

What type of pasta works best for this recipe?

I usually use spaghetti or linguine, but short pasta like penne or rotini works just as well. Just make sure to adjust the cooking time accordingly.

Can I make this dish ahead of time?

Yes, I can make it a few hours ahead and reheat it before serving. The flavors deepen a bit as it sits, which I actually love.

How do I keep the spinach from getting too mushy?

I add it with the other ingredients at the start, but if I prefer it just wilted, I stir it in during the last 2 minutes of cooking.

Is this dish freezer-friendly?

I don’t recommend freezing it, as the pasta can become mushy when thawed. It’s best enjoyed fresh or within a couple of days.

Can I make this recipe gluten-free?

Absolutely! I just use my favorite gluten-free pasta and keep an eye on the texture, as some gluten-free varieties cook faster.

Conclusion

This One-Pot Spinach Tomato Pasta has become one of my go-to recipes when I want something comforting, fresh, and easy to clean up. It's packed with flavor, endlessly adaptable, and perfect for busy nights when I need something quick but satisfying. With just a handful of ingredients and a single pot, this dish proves that simple can still be delicious.

Recipe:

One-Pot Spinach Tomato Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A quick, hearty, and flavorful one-pot pasta dish made with fresh spinach, juicy tomatoes, garlic, herbs, and Parmesan. Perfect for a fuss-free, weeknight meal.

Instructions

Combine the pasta, olive oil, garlic, canned tomatoes, cherry tomatoes, spinach, broth, oregano, basil, red pepper flakes, salt, and pepper in a large pot.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
Cook until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes.
Stir in the Parmesan cheese until melted and the pasta is coated.
Taste and adjust seasonings as needed, then serve warm with extra Parmesan on top.