One Pot Pasta with Spinach and Tomatoes

Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.

5 from 1 vote

A simple, vibrant one-pot pasta packed with sweet cherry tomatoes, savory sun-dried tomatoes, and tender greens. Finished with a swirl of butter, Parmesan, and a drizzle of good olive oil.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: easy one pot pasta, one pot pasta with spinach, one pot pasta with sundried tomatoes

Servings: servings

Calories: 490kcal

Author: Samantha Ferraro

Equipment

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

US Customary - Metric

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.

Nutrition