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One-Pot Spinach Tomato Pasta

One-Pot Spinach Tomato Pasta: Creamy Comfort in Every Bite

This One-Pot Spinach Tomato Pasta is a creamy, flavorful dish that's perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Penne Pasta Feel free to swap with rigatoni, fusilli, or farfalle for a fun twist.
For the Sauce
  • 2 tablespoons Sun-Dried Tomato Oil Adds a concentrated tomato flavor; olive oil is a great substitute.
  • 1 medium Onion Opt for yellow or white onions for the best results.
  • 3 cloves Garlic Minced; using fresh elevates the dish.
  • ½ cup Sun-Dried Tomatoes Chopped; fresh tomatoes can also be used.
  • 2 tablespoons Tomato Paste Thickens the sauce and enhances the tomato taste.
  • 4 cups Chicken Stock Vegetable broth is perfect for a vegetarian option.
  • 1 cup Heavy Whipping Cream Consider half-and-half for a lighter option.
  • ½ teaspoon Kosher Salt Adjust to suit your taste preferences.
  • ¼ teaspoon Black Pepper Adjust to suit your taste preferences.
  • Pinch Red Chili Flakes Introduce a kick of heat; add for bold flavor.
For the Vegetables
  • 4 cups Fresh Spinach Provides greens and color.
  • ¼ cup Fresh Basil Chopped; brings a fragrant freshness.
For the Finish
  • ½ cup Parmesan Cheese Delivers a rich, cheesy finish; nutritional yeast is a dairy-free option.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. Add one chopped onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes.
  3. Mix in 2 tablespoons of tomato paste and allow it to cook for 2-3 minutes.
  4. Gradually pour in 4 cups of chicken stock and bring to a gentle simmer.
  5. Stir in 1 cup of heavy whipping cream, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and a pinch of red chili flakes. Let simmer for another 3 minutes.
  6. Add 12 ounces of penne pasta to the pot and cook uncovered for about 10-12 minutes, stirring occasionally.
  7. When the pasta is approximately 75% cooked, fold in 4 cups of fresh spinach and ¼ cup of chopped fresh basil. Stir continuously for about 2-3 minutes until the spinach wilts.
  8. Remove the pot from heat and add ½ cup of grated parmesan cheese. Stir until the cheese melts.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 64gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, do not overcook the pasta and always add fresh spinach at the end for vibrant color and nutrition.

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