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One-Pot Tomato Spinach Pasta in 30 Minutes

One-Pot Tomato Spinach Pasta

A weeknight tomato pasta cooked in one pot with diced tomatoes, garlic, and fresh spinach, with no separate pasta-boiling pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dry penne or rotini
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup water plus a splash if needed
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • 5 oz fresh baby spinach
  • 1/3 cup finely grated Parmesan optional, for serving
  • 1/2 tsp fine salt start with less if broth is salted
  • 1/4 tsp black pepper

Equipment

  • Wide, deep pot with lid
  • Wooden spoon
  • Measuring jug

Method
 

  1. Warm the olive oil in a wide, deep pot over medium heat. Cook the diced onion 3–4 minutes until softened.
  2. Add minced garlic and cook about 30 seconds until fragrant, taking care not to scorch it.
  3. Add dry pasta, tomatoes and their juices, broth, water, Italian seasoning, pepper flakes, salt, and black pepper. Stir and bring to a gentle boil.
  4. Reduce to a lively simmer, stirring often so the pasta does not stick. Cook uncovered 11–15 minutes or according to the pasta shape, until tender and most liquid has thickened into sauce. Add warm water in small splashes if it looks dry before the pasta is done.
  5. Stir in spinach in two batches and cook 1–2 minutes until wilted. Taste and adjust seasoning.
  6. Rest the pot 2 minutes to allow the sauce to cling, then serve with Parmesan if desired.

Notes

Use a wide pot and stir regularly because the starch cooks into the sauce. Liquid needs vary with pasta shape and pot width. Start checking 2 minutes before the package time; add small amounts of hot water if needed. Do not substitute fresh stuffed pasta without adjusting the method.