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One-Pot Spinach Tomato Pasta

One-Pot Spinach Tomato Pasta for Effortless Weeknight Bliss

A delicious One-Pot Spinach Tomato Pasta recipe that combines fresh tomatoes and spinach for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Penne Pasta Can be substituted with any medium-sized pasta
For the Sauce
  • 3 tbsp Sun-Dried Tomato Oil Olive oil can be used as a substitute
  • 1 medium Onion Shallots can replace for a milder option
  • 3 cloves Garlic Fresh garlic enhances the flavor
  • 1 cup Sun-Dried Tomatoes Regular tomatoes can be used if necessary
  • 2 tbsp Tomato Paste No substitutes for this key ingredient
  • 2 cups Chicken Stock Use vegetable stock for vegetarian version
  • 1 cup Heavy Whipping Cream Coconut cream is a great dairy-free alternative
  • 1 tsp Kosher Salt Taste and adjust to your liking
  • 1 tsp Black Pepper Taste and adjust to your liking
  • 1/4 tsp Red Chili Flakes Omit if you prefer a milder dish
For Added Freshness
  • 4 cups Fresh Spinach Add it last to retain its freshness
  • 1/4 cup Fresh Basil Dried basil can be used if fresh is not available
  • 1/2 cup Parmesan Cheese Nutritional yeast can work as a vegan option

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the sun-dried tomato oil over medium-high heat until shimmering, about 2 minutes.
  2. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  3. Stir in minced garlic and sun-dried tomatoes, cooking for an additional 2-3 minutes.
  4. Add the tomato paste and cook, stirring frequently, for about 2 minutes.
  5. Gradually pour in the chicken stock, scraping the bottom of the pot, and simmer for 2-3 minutes.
  6. Slowly stir in the heavy whipping cream and bring back to a low simmer.
  7. Pour in the penne pasta, reduce heat to low-medium, and cook uncovered for about 10 minutes.
  8. Check pasta doneness after about 8 minutes; it should be about 75% cooked.
  9. Fold in the fresh spinach and basil, mixing until the spinach wilts down.
  10. If the sauce is too thick, add reserved pasta water until desired consistency.
  11. Stir in grated Parmesan cheese until melted and combined.
  12. Serve immediately, garnished with extra Parmesan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 54gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

To avoid curdling, ensure the heavy whipping cream is at room temperature. Reserve a cup of starchy pasta water for adjusting the sauce consistency.

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