Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared in one pot on the stovetop, the delicious pasta dish is ready in about 30 minutes.
Recipe
One Pot Tomato Spinach Pasta
Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared on the stovetop, the delicious pasta dish is ready in about 30 minutes.
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, sliced
- 3 garlic cloves, sliced
- 2 cups vegetable or chicken broth
- 28 ounces diced tomatoes
- 12 ounces fusilli pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons kosher salt
- 6 ounces fresh baby spinach
- freshly grated Parmesan cheese, for garnish
Instructions
- Slice ½ medium yellow onion and 3 garlic cloves.
- Sauté onion and garlic in a large soup pot for one minute in 1 tablespoon olive oil.
- Add 12 ounces fusilli pasta, 28 ounces diced tomatoes, 2 cups vegetable or chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 2 teaspoons kosher salt1 tablespoon olive oil in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
- Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
- Stir in 6 ounces fresh baby spinach. Cover and let stand 10 minutes.
- Stir just before serving. Serve garnished with with freshly grated Parmesan cheese.
Notes
For an even richer flavor, try substituting fire-roasted tomatoes in this dish.
Vegetable broth and 1 tablespoon Parmesan cheese were used in the nutrition calculation.
Nutrition per serving
Calories: 411 calCarbohydrates: 77 gProtein: 15 gFat: 6 gSodium: 1976 mgFiber: 6 gSugar: 9 g
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Linda
Does this One Pot Tomato Spinach Pasta recipe freeze well?
Mary Ann
HI Linda - I have not tried, but if I were to freeze it, I would prep and freeze everything except the spinach, pasta, and broth. I would label it with the date and the following:
To prepare, recipe needs 2 cups chicken broth, 12 ounces fusilli, 6 ounces fresh baby spinach, and Parmesan cheese (for garnish).
Instructions: Add to a large pot with 12 ounces fusilli and 2 cups chicken broth. Bring to a boil, and cook until pasta is al dente. Add 6 ounces fresh baby spinach and cover for 10 minutes or until spinach wilts. Garnish with Parmesan cheese.
I hope this helps!