One-Pot Spinach Tomato Pasta Recipe for Cozy Weeknights
This One-Pot Spinach Tomato Pasta is a creamy, comforting dish made with fresh spinach, sun-dried tomatoes, and Parmesan in a flavorful tomato cream sauce. It’s an easy, hearty meal perfect for busy weeknights, all made in just one pot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 5 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
- 1/4 cup fresh basil, thinly sliced
- 4 cups chicken stock
- 14 oz penne pasta
- 1 tsp kosher salt
- 5 oz fresh spinach
- 1 cup heavy cream (room temperature)
- 1/2 cup shredded Parmesan cheese (finely grated for best melting)
- 1/3 cup tomato paste
- 1 cup sun-dried tomatoes, chopped (from a jar)
- 1 medium onion, diced
Instructions
1. Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil.
2. Once the oil is warm, add the diced onion and cook until slightly browned.
3. Add the minced garlic and sun-dried tomatoes, cooking for 2–3 minutes while stirring frequently.
4. Stir in the tomato paste and cook for another 2 minutes, continuing to stir.
5. Slowly pour in the chicken stock, scraping the bottom of the pot to deglaze and mix with the tomato paste.
6. Add the heavy cream, then stir in black pepper, kosher salt, and red pepper flakes until fully incorporated.
7. Add the penne pasta and stir to coat it in the sauce.
8. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring often, until the pasta is about 75% cooked.
9. Add spinach and fresh basil, allowing the spinach to wilt. Add extra stock or water if needed for consistency.
10. Stir in the shredded Parmesan cheese until melted and well combined.
11. Turn off the heat and stir everything together until creamy and cohesive.
12. Serve in bowls, and optionally top with grilled chicken for added protein.
Notes
Add grilled chicken or cooked sausage for extra protein.
Substitute vegetable broth for chicken stock to make it vegetarian.
Use gluten-free pasta if needed for dietary preferences.
Leftovers store well in the fridge for up to 3 days—just add a splash of water or cream when reheating to restore creaminess.