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!
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!
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.
- 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.
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.
3. Serve immediately. Garnish with more Parmesan and a drizzle of olive oil.
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
Here are some great additions or substitution ideas:
- Cannellini beans
- Bell Peppers
- Fresh Basil
You can also mix in about 2 tablespoons of pesto sauce at the end of cooking.
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.
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
- 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
- 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.