One-Pot Pasta With Spinach & Tomatoes

Pasta is an easy and flexible way to make a main meal in one-pot. Thanks to our friends at Cooking Light here’s a pasta recipe featuring budget-friendly diced tomatoes and spinach. If you’re not into this combo then try some of these riffs:

Riff 1: Use fresh grape tomatoes instead, and add fresh herbs.

Riff 2: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

Riff 3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

Ingredients for servings

    One-Pot Pasta with Spinach & Tomatoes

  • 1 tablespoon olive oil

  • 1 cup onion chopped

  • 6 garlic cloves garlic finely chopped

  • 1 can unsalted petite diced tomatoes undrained

  • 1.5 cups unsalted chicken stock

  • 0.5 teaspoon dried oregano

  • whole-grain spaghetti or linguine

  • 0.5 teaspoon salt

  • fresh spinach

  • 1 ounce parmesan cheese, grated


  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

  • Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done. Uncover; stir in salt.

  • Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve.

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