This easy one pot pasta is made with sweet cherry tomatoes, savory sun-dried tomatoes, fresh spinach, garlic, and a generous handful of Parmesan cheese. It’s packed with flavor, comes together in one pan, and makes the perfect meal for busy weeknights when you want something satisfying that delivers every time!
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About This Recipe
This easy one pot pasta is one of those weeknight dinners you’ll come back to again and again. Everything cooks in one pan, from the garlic and tomatoes to the pasta and greens, which means minimal dishes and maximum flavor. The mix of fresh cherry tomatoes and savory sun-dried tomatoes creates a rich, tomato-forward base, while a handful of baby spinach (or any greens you have on hand) adds color and freshness.
A swirl of butter and a generous sprinkle of grated Parmesan at the end brings everything together into a creamy and comforting pasta dish. Serve it with a crisp arugula salad and warm garlic focaccia, and your weeknight dinner is done.
📋 Ingredients
- Olive Oil: Use good-quality extra virgin olive oil, especially for the final drizzle before serving.
- Garlic: Fresh garlic is a must—look for bulbs with tight, firm cloves for the best flavor. Thinly slicing it allows it to gently infuse the oil without burning.
- Tomatoes: A combo of fresh cherry tomatoes and oil-packed sun-dried tomatoes adds layers of flavor. The cherry tomatoes break down into a juicy base, while the sun-dried tomatoes bring a savory, concentrated punch.
- Pasta: Spaghetti or linguine work great here, but you can use any long or short pasta you love.
- Stock: Use chicken or vegetable stock instead of water, as it adds more flavor and helps create a richer sauce.
- Greens: Baby spinach wilts beautifully into the pasta, but feel free to swap in arugula, kale, or chard.
- Parmesan Cheese: Freshly grated Parmesan melts into the pasta, creating a silky, creamy finish.
- Butter: A couple tablespoons added at the end brings everything together and adds richness.
- Herbs: Dried oregano and basil give this pasta its classic Italian flavor. If you don’t have both, use 2 teaspoons of Italian seasoning instead.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
This pasta is endlessly flexible. Here are some ways to make it your own:
- Swap the greens: Use chopped kale, Swiss chard, arugula, or a mix. Heartier greens may need a minute or two longer to wilt.
- Add veggies: Try cubed zucchini, sautéed mushrooms, or even roasted red peppers.
- Tomato options: Use all cherry tomatoes, all sun-dried tomatoes, or a different ratio depending on what you have.
- Try different cheeses: Crumbled feta, cubed fresh mozzarella, or grated Pecorino Romano would all be delicious.
- Boost the protein: Stir in shredded rotisserie chicken, sautéed shrimp, or flaked roasted salmon at the end.
⏲️ Instructions
Sauté the Garlic and Tomatoes. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 30 seconds. Stir in the cherry tomatoes, gently press them to release their juices. Add the sun-dried tomatoes, basil, and oregano, and cook for another 30 seconds.
Add Pasta and Stock. Add the dry pasta directly into the skillet, then pour in the stock. Cover the pan with a lid, leaving a small opening, and bring everything to a boil.
Cook the Pasta. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and the liquid has mostly reduced.
Finish with Greens, Butter, and Cheese. Lower the heat and stir in the spinach until just wilted. Add the Parmesan and butter, and toss everything together until creamy and well combined. Serve warm with extra cheese and a drizzle of olive oil.
📍 Recipe Tips
- Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
- Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
- Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
- Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
- Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.
Serving Suggestions
This pasta is a full meal on its own, but here are a few things you can serve alongside:
- Caesar Salad
- Chopped Antipasto Salad
- Homemade Garlic Focaccia Bread
- Roasted Broccolini with Pesto
- Wine pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, or go with a light red like Chianti.
- For dessert: Try Tiramisu Balls or Easy Cannoli Cups for something sweet but simple.
More Delicious Pasta Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
One Pot Pasta with Spinach and Tomatoes
LittleFerraroKitchen.com
Ingredients
- 2-3 tablespoons olive oil plus more for garnish
- 4 garlic cloves thinly sliced
- ½ pint cherry tomatoes halved
- ¾ cup sun-dried tomatoes roughly chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ pound pasta spaghetti, linguine, or similar
- 3 ½ cups chicken or vegetable stock
- 3 cups baby spinach or arugula
- ¼ cup grated Parmesan cheese plus more for garnish
- 2 tablespoons butter
Instructions
- In a large, wide skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds, until fragrant.
- Stir in the cherry tomatoes, gently pressing them to release their juices, for 3-5 minutes. Add the sun-dried tomatoes, dried basil and dried oregano and sauté for another 30 seconds.
- Add the pasta and pour in the stock. Cover the pan with a lid, leaving a small opening, and bring to a boil. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and liquid has reduced.
- Lower the heat and stir in the spinach and cook for 1–2 minutes, until just wilted.
- Add the grated Parmesan cheese and butter and continue tossing everything together until pasta has thickened and well combined.
- Serve pasta in bowls and garnish with a drizzle of olive oil and extra Parmesan cheese.
Notes
-
- Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
- Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
- Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
- Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
- Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.
Blake says
Fresh tomatoes are showing up in the produce department’s now and Wow this pasta dish really shows them off. We used Bucatini our new favorite long noodle. This pasta dish id the perfect blend of everything wonderful and fresh.