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    Home » Dinner

    One-Pot Pasta with Spinach

    Oct 12, 2021 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    If you are looking for a quick, tasty, and filling meal, this One-Pot Pasta with Spinach is just what you need! Minimum cleanup and prep work – maximum flavor!

    One pot pasta in a serving bowl with a fork

    Cook pasta, start to finish, in one pot? No straining? And oh, wait — all the other ingredients cook right in the pot with the pasta? And it tastes amazing? Yes, please! Let’s grab a pot and start cooking!

    Video Tutorial

    What is one pot pasta?

    One-Pot Pasta is a dish where all of the ingredients are cooked in the same pot and at the same time, resulting in a flavorful and quick meal that requires very little effort and clean up. I would like to mention that this is not an “authentic Italian” recipe. I don’t believe Italians cook pasta this way. But it is a very EASY, QUICK, and DELICIOUS way to cook pasta.

    Main Ingredients

    • Pasta. I think spaghetti works the best here. Other types of pasta can also be used.
    • Tomatoes. I suggest using cherry or grape tomatoes because they have more flavors and tend to be sweeter.
    • Spinach. Spinach adds a nice touch of color, flavor, and extra nutrients.
    • Onions. Onion adds a great flavor to the broth. It will soften and won't be noticeable in the pasta.
    • Garlic. You can add more or less garlic depending on personal preference.
    • Parsley. Fresh parsley is the way to go. Dried ones will not taste as great.
    • Olive Oil.
    • Parmesan. Optional, but recommended.
    • Seasonings. Salt, pepper, and red pepper flakes to add a bit of heat.

    How to Make One Pot Pasta with Spinach

    1. In a large pot or a Dutch oven, combine all of the ingredients (excluding the Parmesan) and add 4 cups of water.

    pasta, vegetables, and spices in a pot

    2. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the pasta is cooked through and the liquid has reduced, about 8-10 minutes. Stir in the Parmesan.

    cooking the pasta and adding Parmesan cheese

    3. Serve immediately. Garnish with more Parmesan and a drizzle of olive oil.

    One pot pasta in a large skillet

    Helpful Tips and Tricks

    Stir the pasta while cooking. Stir the pasta every few minutes to make sure it doesn’t get stuck together, since there is no extra water used in this recipe.

    Adjust the seasonings to your taste. Skip the red pepper flakes, if you are not a fan. Add a bit of your favorite seasoning, if you wish.

    Add more water, if necessary. There are some types of pasta that tend to cook longer and may require some extra water to fully cook. If you feel that the pasta needs more cooking, just keep adding more water until it cooks through.

    Add proteins. You can also add some chicken, sausage, or kielbasa pieces with the rest of the ingredients.

    This One-Pot Pasta with Spinach is Vegan

    Recipe Variations

    Here are some great additions or substitution ideas:

    • Mushrooms
    • Olives
    • Cannellini beans
    • Sausage
    • Kielbasa
    • Bell Peppers
    • Fresh Basil

    You can also mix in about 2 tablespoons of pesto sauce at the end of cooking.

    one pot pasta in a bowl

    What's the Best Pot for One Pot Pasta?

    I absolutely love using cast iron pots. I think a 3.6-quart cast iron casserole pan is the best for this recipe. It is just the perfect size for one pot dishes, and also for risottos, paellas, and more! That said, you can use any pot that fits all of the ingredients together.

    Lodge Cast Iron Caserole

    Would Gluten-Free Pasta Work in this Recipe?

    Yes. You can use gluten-free pasta in this recipe. However, you might need to use about ½ cup more water. Also, if you let gluten-free pasta sit for too long before you serve it, it will absorb all of the remaining liquid and get a bit mushy. I suggest serving gluten-free pasta right away.

    How to Store and Reheat

    Store this pasta in the fridge, covered with a lid for up to 3 days. When ready to enjoy, add a splash of water and reheat on the stove, just until heated through.

    More Tasty Pasta Recipes

    • Easy Angel Hair Pasta
    • Cajun Chicken and Shrimp Pasta
    • Salmon Pasta with Spinach
    • Shrimp Fettuccine with Roasted Pepper Sauce
    • Chicken Fettuccine
    • Pasta with Tomato Sauce

    If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one!

    One-Pot Pasta with Spinach

    Tania Sheff
    If you are looking for a quick, tasty, and filling meal, this One-Pot Pasta with Spinach is just what you need! Minimum cleanup and prep work – maximum flavor!
    4.67 from 36 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dinner
    Cuisine American
    Servings 4 servings
    Calories 418 kcal

    Ingredients
      

    • 8 oz. spaghetti
    • 12 oz. cherry tomatoes cut in half
    • ½ medium onion very thinly sliced
    • 2 garlic cloves very thinly sliced
    • 4 oz. baby spinach
    • ⅓ cup chopped parsley
    • 2 tbsp. extra virgin olive oil
    • ¾ tsp. salt or to taste
    • ¾ tsp. pepper or to taste
    • ¼ tsp. red pepper flakes or to taste
    • 4 cups water
    • 1 cup grated Parmesan optional

    Instructions
     

    • In a large pot or a Dutch oven, combine all of the ingredients (excluding the Parmesan) and add 4 cups of water.
    • Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the pasta is cooked through and the liquid has reduced, about 8-10 minutes. Stir in the Parmesan.
    • Serve immediately. Garnish with more Parmesan and a drizzle of olive oil.

    Notes

    HELPFUL TIPS AND TRICKS

    Stir the pasta while cooking. Stir the pasta every few minutes to make sure it doesn’t get stuck together, since there is no extra water used in this recipe.
    Adjust the seasonings to your taste. Skip the red pepper flakes, if you are not a fan. Add a bit of your favorite seasoning, if you wish.
    Add more water, if necessary. There are some types of pasta that tend to cook longer and may require some extra water to fully cook. If you feel that the pasta needs more cooking, just keep adding more water until it cooks through.
    Add proteins. You can also add some chicken, sausage, or kielbasa pieces with the rest of the ingredients.

    Nutrition

    Calories: 418kcalCarbohydrates: 51gProtein: 19gFat: 16gSaturated Fat: 6gCholesterol: 22mgSodium: 797mgPotassium: 561mgFiber: 4gSugar: 5gVitamin A: 3803IUVitamin C: 35mgCalcium: 351mgIron: 3mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    67.7K shares
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    Filed Under: All Recipes, Dinner, Lunch, Pasta, Quick Dinners, Vegetarian

    Reader Interactions

    Comments

    1. Trudie Jacobs says

      December 09, 2020 at 10:38 am

      5 stars
      You are never too old to learn something new!
      Tired of using all my old recipes.
      Great recipe.Easy on the pocket, Very tasteful. Time saving as well.
      Thank you so much

      Reply
      • Tania Sheff says

        December 09, 2020 at 12:26 pm

        Thank you so much, Trudie!

        Reply
    2. Tani says

      November 14, 2020 at 12:42 am

      5 stars
      Omg. This is delicious. Couple things I did different was to saute the garlic and onion in a little bit of olive oil before following the recipe and I used chickpea pasta. Aaand some extra parm cheese. Gonna keep this in my Arsenal. Oh and I used about 10 cloves of garlic. Trying to ward of vampires here. Lol.

      Reply
      • Tania Sheff says

        November 14, 2020 at 12:08 pm

        Haha! Thanks for the feedback, Tani!

        Reply
    3. Joni says

      June 12, 2020 at 10:25 am

      Great recipe! Was skeptical but couldn’t resist trying it. Followed exactly and I had to drain some of the liquid at the end but that’s ok. Added some pesto to give it a boost. Also added fresh asparagus. The recipe is so flexible! Also added roasted chicken in the end. Thank you for this fun “one pot” recipe that is definitely a keeper. Next time will include some prawns and mushrooms!

      Reply
      • Tania Sheff says

        June 12, 2020 at 2:38 pm

        I am glad you liked it, Joni! This recipe is very flexible, indeed. 🙂

        Reply
    4. Sharon says

      May 31, 2020 at 10:10 pm

      5 stars
      I made this recipe for dinner tonight. It was great. I used spinach tomatoes mushrooms and shredded chicken. The sauce looked a little thin before I added the cheese. Once that happened the meal came together. Next time I will add artichoke hearts. I will be making this again. Clean up was a breeze.

      Reply
      • Tania Sheff says

        June 01, 2020 at 10:37 pm

        Thank you, Sharon!

        Reply
    5. Jackie Haynes says

      April 13, 2020 at 11:51 pm

      I loved this recipe and so easy. I replaced 4 cups of water with low sodium chicken broth. Next time will have to double recipe. Everyone loved it

      Reply
      • Tania Sheff says

        April 13, 2020 at 11:57 pm

        Thanks, Jackie!

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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