Tomato Spinach Pasta is a one-pot wonder. Yes, it's hearty, but the diced fire-roasted tomatoes, sautéed onions, and fresh spinach also bring a burst of vitamins and color to your table—all that in about 30 minutes, with one pot to wash.
Plus, is there anything better than a dish that begins with sautéing garlic and onions in olive oil? That part—the sautéing part that makes you feel like a real cook—is followed by easy add-ins.
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Tasty pasta with tomatoes and spinach with only five minute prep and just one pan? Yes, please! Like my super quick and easy Mexican Spaghetti and shortcut Potato Soup with Hash Browns, this Tomato Spinach Pasta recipe is all about ease.
If you are looking for a creamy tomato pasta, you definitely will want to try my Creamy Tuscan Chicken with Sun-Dried Tomatoes—it is a deliciously creamy tomato spinach pasta.
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What you need to make Tomato Spinach Pasta
- Fresh spinach. The fresh spinach gives a nice bright color to the finished dish along with a pleasing texture, but if you need to substitute frozen spinach you can. Thaw it and drain it thoroughly (press between paper towels), and add it before removing the pan from the heat.
- Yellow onion.
- Chicken broth. Vegetable broth can be used for a vegetarian or vegan version of Tomato Spinach Pasta.
- Fire-roasted diced tomatoes. Regular diced tomatoes can be used, but fire-roasted tomatoes have a richer flavor and deeper color. You could use halved cherry tomatoes or grape tomatoes if your prefer.
- Rotini. I love pasta spirals in this tomato pasta recipe, but if you have penne pasta or ziti, those will work too.
- Garlic cloves. Fresh garlic is always worth the effort.
- Olive oil. I always use either olive oil or avocado oil because it has a high smoke point.
- Kosher salt. If you substitute regular salt for kosher salt, you will need to decrease the amount.
- Dried oregano & basil. Fresh herbs can be substituted if you have them on hand, but dried oregano and basil work just fine.
- Garnishes (not pictured): Parmesan cheese and fresh basil strips. Omit the Parmesan or substitute non-dairy cheese or pine nuts for a vegan version.
See recipe card for quantities.
How to make Tomato Spinach Pasta
Chop the onion and garlic cloves (1). Sauté the onion and garlic in olive oil in a large skillet or Dutch oven (2).
Add rotini or fusilli pasta, diced tomatoes, chicken broth, dried oregano, dried basil, and kosher salt to the onion and garlic (3).
Cover and bring to a boil over medium-high heat for about 10 minutes, stirring occasionally. Reduce heat if necessary to prevent sticking (4).
Reduce heat to maintain a low simmer 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 (5). Cover and let stand 10 minutes or until spinach is wilted (6).
Stir just before serving (7). Serve garnished with with freshly grated Parmesan cheese and fresh basil strips (8).
This recipe is basically "pasta helper" made with whole foods! Tomato spinach pasta is a dish that outperforms its one-pot origin, and topping with freshly grated Parmesan adds a savory edge and a pleasing texture for the eye and the taste buds.
Substitutions and variations
- Gluten-free. Use a gluten-free rotini and check the specific brands of broth you use to be sure they don't have any additives that contain gluten.
- Vegetarian. Use vegetable broth instead of chicken broth for a vegetarian version.
- Vegan. For a vegan—not just vegetarian option—also hold the cheese or use a non-dairy cheese alternative, such as a cashew-based cheese. Or, just sub in with a sprinkle of pine nuts where the Parmesan usually goes. (If you have time to be fancy for the vegans at your table, toast the pine nuts for extra flavor and crunch).
- Pasta Bake. Prepare Tomato Spinach Pasta as directed in an oven-proof skillet or Dutch oven, then top with shredded mozzarella and Parmesan cheese. Bake at 375ºF for about 20 minutes for gooey melted cheese and noodles that are just the right amount of crispy on the edges.
- With Chicken. Not that you need to with 15 grams of protein per serving, but you could even go restaurant-style and offer the option of topping with grilled chicken breast.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tomato Spinach Pasta can be prepped for the freezer with some adaptations to preserve the pasta texture. To freeze, sauté the onion and garlic, and combine everything except spinach, pasta, and broth in a freezer container. Label it with the date and the following instructions.
Tomato Spinach Pasta Date____________________
To prepare, recipe needs 2 cups chicken broth, 12 ounces rotini or fusilli, 6 ounces fresh baby spinach, and Parmesan cheese (for garnish).
Instructions: Add to a large pot with 12 ounces rotini or fusilli and 2 cups chicken broth. Cover, bring to a boil, and cook until pasta is al dente, stirring occasionally to prevent sticking. Remove from heat, add 6 ounces fresh baby spinach, and cover for 10 minutes or until spinach wilts. Garnish with Parmesan cheese.
Top tip
For perfect basil garnish, pick the leaves off the stems, stack them together, and roll them up length-wise. Slice across the roll for beautiful strips of fresh basil.
Recipe
One Pot Tomato Spinach Pasta
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion
- 3 garlic cloves
- 2 cups vegetable or chicken broth
- 28 ounces diced tomatoes
- 12 ounces rotini or 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
- Chop ½ medium yellow onion and mince 3 garlic cloves.
- Sauté onion and garlic in a large soup pot for one minute in 1 tablespoon olive oil.
- Add 12 ounces rotini or fusilli pasta, 28 ounces diced tomatoes, 2 cups vegetable or chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 2 teaspoons kosher salt in a large skillet or Dutch oven. Cover and bring to a boil over medium-high heat for about 10 minutes, stirring occasionally. Reduce heat if necessary to prevent sticking.
- Reduce heat to maintain a low simmer 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 or until spinach is wilted.
- Stir just before serving. Serve garnished with with freshly grated Parmesan cheese.
Notes
Nutrition per serving
Linda
Does this One Pot Tomato Spinach Pasta recipe freeze well?
Mary Ann
HI Linda - 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!