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One-Pot Spinach Tomato Pasta

Creamy One-Pot Spinach Tomato Pasta for Quick Comfort Meals

Enjoy this easy One-Pot Spinach Tomato Pasta, a delightful vegetarian meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Penne Pasta or substitute with rigatoni, fusilli, or farfalle
  • 4 cups Chicken Stock or vegetable broth for a vegetarian option
For the Sauce
  • 2 tablespoons Sun-Dried Tomato Oil use regular olive oil if unavailable
  • 1 medium Onion diced, yellow or white onions work best
  • 3 cloves Garlic minced
  • 0.5 cup Sun-Dried Tomatoes chopped, can substitute with fresh tomatoes in the same quantity
  • 2 tablespoons Tomato Paste no substitutes recommended
  • 1 cup Heavy Whipping Cream or half-and-half as a lighter alternative
  • to taste Black Pepper season to taste
  • to taste Kosher Salt season to taste
  • to taste Red Chili Flakes optional for heat
For the Finishing Touches
  • 4 cups Fresh Spinach must be added at the end to avoid overcooking
  • 0.25 cup Fresh Basil chopped, can substitute with dried basil if necessary
  • 0.5 cup Parmesan Cheese freshly grated, use pecorino for a sharper taste

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for One-Pot Spinach Tomato Pasta
  1. Heat 2 tablespoons of sun-dried tomato oil in a large pot over medium-high heat. Once hot, add 1 diced onion and sauté for about 5 minutes, stirring occasionally until it turns golden and fragrant.
  2. Stir in 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes into the pot. Cook for 2-3 minutes until the garlic is aromatic.
  3. Add 2 tablespoons of tomato paste, stirring to combine. Cook for about 1 minute, then pour in 4 cups of chicken stock.
  4. Gradually whisk in 1 cup of heavy whipping cream, season with salt and black pepper, and a pinch of red chili flakes. Simmer gently for 5 minutes.
  5. Add 12 ounces of penne pasta, stirring to coat. Reduce heat to low-medium and cook uncovered for about 10 minutes.
  6. Fold in 4 cups of fresh spinach and ¼ cup of chopped fresh basil. Cook for an additional 2-3 minutes until the spinach wilts.
  7. Remove from heat and mix in ½ cup of freshly grated Parmesan cheese until melted and combined.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Check for doneness during cooking to prevent overcooking the pasta. Always use fresh ingredients for the best flavor.

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