One-Pot Spinach Tomato Pasta Recipe

Introduction

This one-pot spinach tomato pasta is a creamy, flavorful dish that combines fresh vegetables with rich sun-dried tomatoes and Parmesan cheese. It’s a comforting meal perfect for busy weeknights or casual dinners that doesn’t require multiple pots and pans.

Ingredients

• 5 garlic cloves (minced)
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
• 1/4 cup fresh basil (thinly sliced)
• 4 cups chicken stock
• 14 oz penne pasta
• 1 tsp kosher salt
• 5 oz fresh spinach
• 1 cup heavy cream (room temperature)
• 1/2 cup shredded Parmesan cheese (finely grated for best melting)
• 1/3 cup tomato paste
• 1 cup sun-dried tomatoes (chopped, from a jar)
• 1 medium onion (diced)

Instructions

1. Step 1: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Add the diced onion and cook until slightly browned. Then add the minced garlic and chopped sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to avoid burning the garlic. Stir in the tomato paste and cook for another 2 minutes.
2. Step 2: Slowly pour in the chicken stock to deglaze the pan and blend with the tomato paste. Once combined, add the heavy cream and stir well. Season with black pepper, kosher salt, and red pepper flakes, mixing thoroughly.
3. Step 3: Add the penne pasta to the pot and stir to coat it in the sauce. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently. Check the pasta for doneness; it should be about 75% cooked.
4. Step 4: Add the fresh spinach and sliced basil to the pot, allowing the spinach to wilt. If the sauce thickens too much or the spinach absorbs too much liquid, add a little extra water or chicken stock. Once the spinach is wilted, stir in the Parmesan cheese until melted and evenly distributed.
5. Step 5: Turn off the heat and mix everything well until creamy. Serve the pasta warm in bowls. Optionally, top with grilled chicken for a heartier meal.

Tips & Variations

• Use vegetable stock instead of chicken stock to make this dish vegetarian-friendly.
• For extra protein, stir in cooked shrimp or sausage.
• Freshly grated Parmesan melts best and adds extra flavor compared to pre-shredded cheese.
• Adjust the red pepper flakes according to your preferred heat level.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or water to restore creaminess. Avoid microwaving for long periods to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute penne with other pasta shapes like rigatoni, fusilli, or farfalle. Just keep an eye on the cooking time as it may vary.

Is it possible to make this dish vegan?

To make it vegan, replace chicken stock with vegetable stock, use a plant-based cream alternative, and omit the Parmesan or use a vegan cheese substitute.

One-Pot Spinach Tomato Pasta Recipe

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★★★★★

4.5 from 99 reviews

This creamy One-Pot Spinach Tomato Pasta is a flavorful and easy-to-make dish that combines sun-dried tomatoes, fresh spinach, and a rich tomato cream sauce with tender penne pasta. Perfect for a comforting weeknight meal, it features a balance of savory, spicy, and fresh flavors all cooked in a single pot for minimal cleanup.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Vegetables and Herbs

• 1 medium onion (diced)
• 5 garlic cloves (minced)
• 5 oz fresh spinach
• 1/4 cup fresh basil (thinly sliced)
• 1 cup sun-dried tomatoes (chopped, from a jar)

Liquids and Oils

• 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
• 4 cups chicken stock
• 1 cup heavy cream (room temperature)

Dry Ingredients and Spices

• 14 oz penne pasta
• 1/3 cup tomato paste
• 1/2 cup shredded Parmesan cheese (finely grated for best melting)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp red pepper flakes

Instructions

1. Sauté the Vegetables: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Once the oil is warm, add the diced onion and cook until it begins to turn slightly brown. Next, add the minced garlic and chopped sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to prevent the garlic from burning. Stir in the tomato paste and cook for another couple of minutes, continuing to stir to blend all flavors.
2. Build the Sauce: Slowly pour in the chicken stock, stirring to deglaze the pan and combine with the tomato paste mixture. Once blended, add the heavy cream and mix thoroughly. Season the sauce with black pepper, kosher salt, and red pepper flakes, stirring well to incorporate all the seasonings evenly.
3. Cook the Pasta: Add the penne pasta directly to the pot and stir to combine with the sauce. Lower the heat to medium-low and cook uncovered for about 10 minutes, stirring frequently to prevent sticking. Keep an eye on the pasta and cook until it is approximately 75% done, achieving the desired texture.
4. Add Vegetables and Complete Cooking: Incorporate the fresh spinach and thinly sliced basil into the pot. Allow the spinach to wilt, stirring occasionally. If the mixture appears too thick or the spinach absorbs too much liquid, add a little extra water or chicken stock to maintain sauce consistency. Once the spinach has wilted, stir in the shredded Parmesan cheese until it melts and the sauce becomes creamy and smooth.
5. Finalize and Serve: Turn off the heat and give the pasta a final stir to ensure everything is well combined and creamy. Serve the pasta hot in bowls. Optionally, top with grilled chicken to create a more substantial meal. Enjoy your delicious, creamy tomato spinach pasta!

Notes

• Use finely grated Parmesan cheese for better melting and a creamier sauce.
• If the pasta absorbs too much liquid during cooking, add additional chicken stock or water to keep the sauce creamy.
• Adjust red pepper flakes to your preferred spice level.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Ensure the heavy cream is at room temperature before adding to avoid curdling.

Keywords: one pot pasta, spinach pasta, sun-dried tomato pasta, creamy tomato pasta, easy weeknight meal, Italian pasta dish