One-Pot Spinach Tomato Pasta

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If you ask me, pasta dinners don’t get much better than this.

This simple spinach tomato pasta is the kind of meal that just makes sense on busy weeknights. Fresh tomatoes and wilted spinach mix with perfectly cooked pasta, creating a dish that’s both comforting and light.

It’s tossed with garlic and olive oil, then finished with a sprinkle of parmesan cheese that melts right into the warm noodles. A handful of fresh basil adds that little something extra that makes it feel special.

It’s a no-fuss recipe that works just as well for family dinners as it does for casual get-togethers with friends.

What Kind of Pasta Should I Use?

Penne pasta is a great choice for this creamy dish, but you can use any medium-sized pasta shape, such as rigatoni, fusilli, or farfalle. Short pasta shapes like penne, fusilli, or rotini work particularly well because their ridges and curves help catch the rich sauce. If you can’t find penne pasta, regular pasta made from durum wheat is perfectly fine – just look for ones with texture or ridges rather than smooth varieties. When cooking your pasta, remember to save a cup of the starchy pasta water before draining – it can help thin out the sauce if needed while adding extra creaminess to your final dish.

Options for Substitutions

This pasta dish is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Penne pasta: Any pasta shape works well here – try fettuccine, or rotini. Just make sure to adjust cooking times according to package instructions.
• Heavy whipping cream: For a lighter version, try half-and-half or whole milk mixed with 2 tablespoons of butter. For a dairy-free option, use coconut cream, but note that it will add a slight coconut flavor.
• Fresh spinach: Frozen spinach works too – just thaw and squeeze out excess water before using. You can also try kale or Swiss chard, but cook them a bit longer than spinach.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use roasted cherry tomatoes or regular diced tomatoes (though drain them well). For the oil, just use regular olive oil.
• Parmesan cheese: Romano or Pecorino cheese make good substitutes. If you need a non-dairy option, try nutritional yeast for a cheese-like flavor.
• Fresh basil: In a pinch, use 1 tablespoon dried basil, or try fresh oregano or Italian parsley for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making spinach tomato pasta is overcooking the pasta – instead of following the package instructions, reduce the cooking time by 1-2 minutes since the pasta will continue cooking in the sauce.

Adding cold cream directly to the hot pan can cause it to curdle, so make sure to let it come to room temperature first, and stir it in gradually while keeping the heat on medium-low.

Fresh spinach needs to be added at the very end of cooking – just 1-2 minutes before serving – otherwise it will become mushy and lose its bright color and nutrients.

For the best flavor development, don’t rush the process of sautéing the garlic and onions – let them cook slowly until the onions are translucent and aromatic, and be sure to scrape up any browned bits from the bottom of the pan when adding the chicken stock, as these contain concentrated flavors that will make your sauce even better.

What to Serve With Spinach Tomato Pasta?

This hearty pasta dish pairs perfectly with some warm, crusty garlic bread or a simple Italian bread to soak up all that creamy sauce. Since the pasta is already loaded with veggies, I like to keep the sides pretty simple – maybe a light Caesar salad or some mixed greens with a lemon vinaigrette. If you’re feeding a crowd, you might want to add some grilled chicken or shrimp on the side for extra protein. A glass of medium-bodied red wine, like a Chianti or Sangiovese, would round out this meal really nicely!

Storage Instructions

Keep: This pasta dish stays good in the fridge for up to 4 days when you put it in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just note that the pasta might absorb more of the sauce while it sits.

Freeze: You can freeze portions of this pasta in freezer-safe containers for up to 3 months. Though keep in mind that cream-based sauces can sometimes separate when frozen and thawed, but it’s still perfectly safe to eat.

Warm Up: When you’re ready to eat your leftovers, warm them up slowly on the stovetop over medium-low heat, stirring occasionally. If the sauce seems a bit thick, just add a splash of cream or chicken stock to bring it back to life. For microwave reheating, use medium power and stir every 30 seconds to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 85-95 g
• Fat: 150-160 g
• Carbohydrates: 130-140 g

Ingredients

• 14 ounces penne pasta
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 cup heavy whipping cream
• 4 to 5 ounces fresh spinach
• 1 cup sun-dried tomatoes in olive oil, chopped
• 1/2 cup freshly shredded parmesan cheese
• 1 tablespoon sun-dried tomato oil
• 1/3 cup tomato paste
• 1 teaspoon red chili flakes
• 5 garlic cloves, minced
• 1/4 cup fresh basil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Step 1: Prepare the Initial Ingredients

Begin your cooking process by gathering all necessary ingredients: 14 ounces of penne pasta, 4 cups of chicken stock, 1 medium onion (chopped), 1 cup of heavy whipping cream, 4-5 ounces of fresh spinach, 1 cup of sun-dried tomatoes, 1/3 cup of tomato paste, 1/2 cup of freshly shredded parmesan cheese, 1 tablespoon of sun-dried tomato oil, 1 teaspoon of red chili flakes, 5 garlic cloves (minced), 1/4 cup of basil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.

Step 2: Sauté the Vegetables

Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil.

Once the oil is warm, add the chopped onion and cook until slightly brown.

Then, add the minced garlic and sun-dried tomatoes to the pot and cook for 2-3 minutes, stirring frequently to prevent the garlic from burning.

Stir in the tomato paste and cook for an additional couple of minutes, continuing to stir.

Step 3: Build the Sauce

Slowly add the chicken stock to the pot, mixing it in to deglaze the pan and blend with the tomato paste.

Once well combined, pour in the heavy whipping cream and mix well.

Add the black pepper, kosher salt, and red chili flakes, stirring to fully incorporate the seasonings into the sauce.

Step 4: Cook the Pasta

Add the penne pasta to the pot and stir to incorporate it into the sauce.

Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently.

Keep an eye on the pasta to ensure it cooks to about 75% done, checking for the desired texture.

Step 5: Add Vegetables and Complete Cooking

Add the fresh spinach and basil to the pot, allowing the spinach to wilt down.

If it seems like the spinach absorbs too much liquid, feel free to add a little more water or chicken stock for consistency.

Once the spinach has wilted nicely, stir in the freshly shredded parmesan cheese until it is melted and well distributed throughout the dish.

Step 6: Finalize and Serve

Turn off the heat and mix everything together until well combined and creamy.

Serve the creamy tomato spinach pasta in bowls.

Optionally, you can add grilled chicken on top for a more substantial meal.

Enjoy your delicious, creamy pasta dish!