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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’t wait to cook this! Simple
Awesome thanks!
This is the second time I’ve made this recipe and both times my spaghetti is not done @ 8 minutes and I add more chicken broth and cook for an additional 2 minutes and it’s still not done. What am I doing wrong?
Hi Kimberly, I am really not sure. Are you using the recommended amount of spaghetti and chicken broth? Do remember to submerge the spaghetti cooks through. Also, remember to lower the heat and cover the pan. You can always add even more chicken broth and cook it a little longer until you get to the texture that you’d like. My recipe cooks the spaghetti till it’s al dente.
I’m a little confused. In the recipes calls for diced tomatoes… But in your notes you said you use roma tomatoes. I really want to try this one.
Hi Lee, the recipe does call for diced tomatoes. I used diced Roma tomatoes, as they are commonly available. You may use other types of tomatoes which you can find in your grocery store.
We loved it!
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I’m going to add grilled chicken to the recipe. When should I put it in?
You cook the chicken separately and add on top of the pasta.