One-Pot Pasta with Spinach and Tomatoes
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
358 kcal
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Course
Main Course
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Cuisine
American
One-Pot Pasta with Spinach and Tomatoes
Description
This recipe starts by sautéing onion and garlic in olive oil until lightly browned, then adding diced tomatoes, chicken broth, oregano, and spaghetti submerged in the liquid to cook covered until al dente. The pasta absorbs the flavorful cooking liquid, creating a cohesive sauce. Salt is added before folding in fresh baby spinach to wilt gently in the residual heat. The dish is finished with Parmesan cheese, which adds creamy, salty depth.
The meal comes together in one pot, simplifying preparation and cleanup while producing a warm, balanced pasta dish. It works well as a quick weeknight dinner or light lunch, combining comfort and nutrition through tomatoes and spinach.
If the spaghetti doesn't finish cooking in initial time, adding broth and continuing to cook ensures desired doneness. Fresh or canned tomatoes and different pasta types could work, though cooking times may vary.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 6 cloves garlic minced
- 14 oz (400g) tomato 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 Parmesan Cheese shredded
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
- Roma tomatoes and Barilla spaghetti were used in testing, but the recipe can be adapted to other varieties.
- If pasta is not fully cooked after 8 minutes, add more broth and continue cooking for 1-2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 358kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 303mg | 13% |
| Potassium | 513mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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