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One-Pot Pasta With Spinach and Tomatoes Made Easy

One-Pot Pasta With Spinach and Tomatoes Made Easy

This simple one-pot dinner cooks pasta directly in a tomato and vegetable broth sauce with onion, garlic, Italian seasoning, and fresh baby spinach. Serve it immediately with Parmesan for a fast, cozy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 small Small yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 1 28-ounce can Diced tomatoes, undrained
  • 4 cups Vegetable broth
  • 12 ounces Dry spaghetti or linguine
Seasonings
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Crushed red-pepper flakes, optional
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 5 ounces Baby spinach
  • 1/4 cup Finely grated Parmesan cheese, for serving

Method
 

Step-by-Step
  1. Heat the olive oil in a large, wide skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened, then stir in the minced garlic and cook for about 30 seconds.
  2. Stir in the undrained diced tomatoes, vegetable broth, Italian seasoning, optional crushed red-pepper flakes, kosher salt, and black pepper. Bring the mixture to a boil so the cooking liquid is hot before the pasta goes in.
  3. Add the dry spaghetti or linguine, pressing it down into the liquid as it softens. Reduce the heat to a steady simmer and cook uncovered for approximately 10–12 minutes, stirring frequently, until the pasta is tender and most of the liquid has been absorbed.
  4. Stir in the baby spinach during the final 1–2 minutes of cooking. Continue stirring just until the leaves wilt and blend into the pasta.
  5. Taste the pasta and adjust the seasoning with more salt or pepper if needed. Serve immediately with finely grated Parmesan cheese.

Notes

Use a wide skillet and stir often to help the pasta cook evenly and prevent sticking. Keep the canned tomato liquid because it is part of the cooking broth. If the pasta is tender but the sauce is too loose, simmer for another 1–2 minutes; if the pan becomes dry before the pasta is done, add a small amount of hot broth or water.