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Crazy delicious homemade one-pot pasta with spinach and tomatoes. Everything is made from scratch and cooked in one pot. This is the best pasta recipe ever! A must-try.
One Pot Pasta
When it comes to busy weeknights, nothing beats a homemade one-pot pasta as you cook the pasta right in the sauce. There is only one pot to clean after dinner and the stock used in cooking the pasta adds amazing flavors to the dish.
The starch from the pasta also helps to thicken the sauce, making the pasta utterly delicious.
While the pasta looks plain, this Spinach and Tomatoes spaghetti is absolutely delightful. The pasta is perfectly cooked with the right texture; each strands is coated with the refreshing and great taste of the sauce garlic and onion-infused sauce. It’s so good and dinner is ready in 20 minutes!
Cooking Tips
When using one pan or one pot, it’s important to cook the pasta in stages. The flavors of each ingredient should build on each other and every element cooks to just the right doneness.
This recipe delivers al dente pasta, with a barely there sauce that is light but extremely flavorful. It’s the best pasta I have made in my kitchen. This recipe is a keeper and a must-try.
I will assure you that you won’t buy another bottled pasta sauce!
Frequently Asked Questions
This recipe is 394 calories per serving.
What To Serve With Pasta With Spinach And Tomatoes
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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One-Pot Pasta with Spinach and Tomatoes
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 6 cloves garlic, minced
- 14 oz (400g) tomatoes, diced
- 1 3/4 cups chicken broth
- 1 tablespoon oregano, roughly chopped
- 8 oz (230g) spaghetti
- 1/4 teaspoon salt, or to taste
- 5 oz(140g) baby spinach
- 1/4 cup shredded Parmesan cheese
Instructions
- Heat oil in a wide skillet, pan, or Dutch oven over medium heat. Add the onion and garlic, and sauté for 3 minutes or until they start to brown. Add the tomatoes, chicken broth, oregano, and spaghetti. Use a spatula to press the spaghetti down to submerge it in the liquid. If your skillet, pan, or Dutch oven is not wide enough, you may need to break the spaghetti in half before cooking.
- Cover with the lid and reduce the heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not cooked after 8 minutes, add a little more chicken broth, cover the lid, and cook for an additional 1 to 2 minutes.
- Uncover the lid and add salt. Stir in the spinach, cooking until the leaves wilt. Turn off the heat and top the pasta with Parmesan cheese. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use can diced tomatoes?
Yes!
This was amazing! I didn’t notice until I had a handful of pasta in my pan that I had grabbed fettuccini, so it took a little longer to cook. Definitely adding into food rotation!! Thank you!!
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I just made it for dinner. Never thought there is this really easy pasta and it’s really yummy despite having just tomatoes and baby spinach. I topped it with deep fried soft shelled crabs just to make it a bigger treat. Thank you!
Yummy, sounds so good!
This looks delicious! I make something similar but add shrimp…uncooked in the beginning…or cooked towards the end…and jarred artichoke hearts :-)
Sounds delish.
OMG this was so delicious my most favorite meal I made in a long time. This is definitely going to be a regular addition at my house. I did make two changes I added parsley instead of oregano because it’s what I had and I added some small diced pieces of fresh mozzarella (instead of Parmesan) after I turned off the heat in the pan and mixed it around until it was a little bit melted.
I hardly ever leave comments on recipes but I just had to this time because it was so yummy! Ty for sharing.
Thanks Annie.
Can I ask what kind of chicken broth do u use? Thanks
Can’t wait to try it
Thank you for all your delicious and easy to follow recipes. Been a user for many years but never commented. So whip me with a wet noodle.
As an aside and not to be judgmental but this gives me a smile every time I read a recipe: Yield — 4 people. I picture 4 people on the menu instead of 4 servings. Pardon my warped mind :-).
Love this recipe, it is favourite in our house now. Only change I made, was adding fresh mushrooms. Thanks for the easy peasy one pot meal.
Yummy!
It is slightly misleading to say that it is all made from scratch – while it certainly could be this recipe seem to use packaged spaghetti.
Tara, who makes spaghetti from scratch??? Even restaurants don’t do that unless it’s a Michelin-star restaurants! I am teaching people how to make quick and easy dinner with healthy ingredients instead of using canned sauce.