One Pot Tomato Spinach Pasta

Plate of tomato Spinach Pasta garnished with Parmesan cheese and fresh basil strips.

Tomato Spinach Pasta is a one-pot wonder. Yes, it's hearty, but the diced 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.

Servings per Recipe: 4 servings

Calories per Serving: 411

Prep Time: 5

Cook Time: 30

Total Time: 35

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5 from 1 vote

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

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