One-Pot Spinach Tomato Pasta for a Cozy Dinner Delight

A delightful One-Pot Spinach Tomato Pasta recipe that brings comforting taste and vibrant freshness together, perfect for a cozy dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Penne Pasta substitute with rigatoni, fusilli, or farfalle for varied texture

For the Base

2 tablespoons Olive Oil use any neutral oil if needed
1 Onion chopped, red or yellow onions can be used
3 cloves Garlic minced, fresh garlic is best

For the Sauce

½ cup Sun-Dried Tomatoes chopped, substitute with fresh tomatoes if preferred
2 tablespoons Tomato Paste can be omitted if using fresh tomatoes generously
3 cups Chicken Stock vegetable stock can be used for a vegetarian option
1 cup Heavy Cream substitute with half-and-half or a non-dairy cream if desired

For Seasoning

1 teaspoon Black Pepper essential for balance
1 teaspoon Kosher Salt essential for balance
½ teaspoon Red Chili Flakes optional based on personal preference

For the Freshness

4 cups Fresh Spinach can replace with kale or Swiss chard
¼ cup Fresh Basil chopped, dried basil can be used

For the Finish

½ cup Parmesan Cheese grated, Pecorino Romano or nutritional yeast can be alternatives

Equipment

large pot

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped onion, cooking for about 4-5 minutes until it turns golden and slightly caramelized.
Stir in 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Sauté for another 2-3 minutes.
Mix in 2 tablespoons of tomato paste, followed by 3 cups of chicken stock, scraping any browned bits from the bottom.
Reduce heat to medium and add 1 cup of heavy cream, stirring until well mixed, and season with 1 teaspoon of black pepper, 1 teaspoon of kosher salt, and ½ teaspoon of red chili flakes.
Stir in 12 ounces of penne pasta, cooking uncovered for about 10 minutes, stirring frequently.
Fold in 4 cups of fresh spinach and ¼ cup of chopped fresh basil, cooking for an additional 2-3 minutes.
If the mixture seems too thick, gradually add starchy pasta water or extra chicken stock. Stir in ½ cup of grated Parmesan cheese.
Serve immediately, garnished with additional Parmesan and fresh basil if desired.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 70gProtein: 16gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

For optimal results, reduce cooking time for pasta and ensure fresh ingredients are used.

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