One-Pot Spinach Tomato Pasta Recipe
Introduction
This One-Pot Spinach Tomato Pasta is a creamy, flavorful dish that combines tender penne with fresh spinach and tangy sun-dried tomatoes. Easy to make and perfect for weeknight dinners, it comes together quickly in a single pot, making cleanup a breeze.
Ingredients
- 14 ounces penne pasta
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 cup heavy whipping cream
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes in olive oil, chopped
- 1/2 cup freshly shredded parmesan cheese
- 1 tablespoon sun-dried tomato oil
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 5 garlic cloves, minced
- 1/4 cup fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Step 1: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Once warm, add the chopped onion and cook until slightly browned. Then add the minced garlic and sun-dried tomatoes, cooking for 2–3 minutes while stirring frequently to avoid burning the garlic. Stir in the tomato paste and cook for another 2 minutes, continuing to stir.
- Step 2: Slowly pour in the chicken stock to deglaze the pot, mixing it with the tomato paste. Once combined, add the heavy whipping cream and stir well. Season the sauce with black pepper, kosher salt, and red chili flakes, making sure everything is fully incorporated.
- Step 3: Add the penne pasta to the pot and stir to mix into the sauce. Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently. Check the pasta texture to ensure it is about 75% cooked.
- Step 4: Add the fresh spinach and basil. Let the spinach wilt and, if it absorbs too much liquid, add a bit more water or chicken stock to maintain the sauce consistency. When the spinach has wilted, stir in the shredded parmesan cheese until melted and evenly distributed.
- Step 5: Turn off the heat and mix everything well until creamy. Serve the pasta warm in bowls, and optionally top with grilled chicken for a heartier meal. Enjoy your creamy spinach tomato pasta!
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use gluten-free pasta if needed to suit dietary preferences.
- Add a squeeze of lemon juice before serving for a bright, fresh flavor.
- Top with toasted pine nuts or extra parmesan for added texture and richness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed. Avoid microwaving on high to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Be sure to thaw and drain it well before adding to avoid excess liquid, which might thin the sauce.
Is it necessary to use sun-dried tomato oil?
Sun-dried tomato oil adds extra flavor, but you can substitute with olive oil if it’s not available. The dish will still be delicious.
PrintOne-Pot Spinach Tomato Pasta Recipe
This One-Pot Spinach Tomato Pasta is a creamy and flavorful dish combining penne pasta with sun-dried tomatoes, fresh spinach, and a rich tomato cream sauce. Made entirely in one pot, it’s an easy yet impressive dinner option that blends fresh and savory ingredients for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta and Liquids
- 14 ounces penne pasta
- 4 cups chicken stock
- 1 cup heavy whipping cream
Vegetables and Aromatics
- 1 medium onion, chopped
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes in olive oil, chopped
- 5 garlic cloves, minced
- 1/4 cup fresh basil
Seasonings and Oils
- 1 tablespoon sun-dried tomato oil
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Cheese
- 1/2 cup freshly shredded parmesan cheese
Instructions
- Sauté the Vegetables: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Once the oil is warm, add the chopped onion and cook until slightly brown. Then, add the minced garlic and sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to prevent burning. Stir in the tomato paste and cook for an additional couple of minutes, continuing to stir.
- Build the Sauce: Slowly add the chicken stock to the pot, mixing it in to deglaze the pan and blend with the tomato paste. Once combined, pour in the heavy whipping cream and mix well. Add the black pepper, kosher salt, and red chili flakes, stirring to fully incorporate all seasonings into the sauce.
- Cook the Pasta: Add the penne pasta to the pot and stir to mix it into the sauce. Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently. Check the pasta to ensure it reaches about 75% doneness, aiming for a slightly firm texture.
- Add Vegetables and Complete Cooking: Add the fresh spinach and basil to the pot, allowing the spinach to wilt down. If the spinach absorbs too much liquid, add a splash of water or more chicken stock to reach desired consistency. Once wilted, stir in the freshly shredded parmesan cheese until melted and evenly distributed.
- Finalize and Serve: Turn off the heat and mix all ingredients together until well combined and creamy. Serve the creamy tomato spinach pasta in bowls. Optionally, top with grilled chicken for a heartier meal. Enjoy your delicious creamy pasta!
Notes
- Sun-dried tomato oil adds extra flavor; if unavailable, use olive oil.
- Keep an eye on the pasta to avoid overcooking; it should be al dente.
- Adjust creaminess by adding more or less cream or chicken stock as needed.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adding grilled chicken makes the dish more filling and protein-rich.
Keywords: One-Pot Pasta, Creamy Pasta, Spinach Pasta, Tomato Pasta, Easy Dinner, Penne Recipe, Sun-Dried Tomatoes
