Delightful One-Pot Spinach Tomato Pasta

This silky one-dish spinach tomato pasta blends sweet sun-dried tomatoes with garden-fresh spinach in a satisfying dinner that needs just a single pot. The pasta soaks in all the tasty flavors while cooking right in the sauce, making a rich texture without piling up dirty dishes.

I whipped up this dish during a super busy week when I needed something fast but filling. My family was totally shocked—they thought I'd been cooking forever, and now it's become our favorite comfort food for nights when we want something tasty without any hassle.

What You'll Need

• Penne pasta: Those little grooves trap all the yummy sauce; grab a good brand that won't turn mushy
• Chicken stock: Makes the tasty base for cooking your pasta; go for low sodium if you're watching your salt
• Medium onion: Gives that must-have flavor backbone; chop it small so it cooks faster
• Heavy whipping cream: Makes everything wonderfully rich; don't skimp with the low-fat stuff
• Fresh spinach: Shrinks perfectly into the mix, adding nice color and good-for-you stuff; grab the pre-washed kind to save time
• Sun dried tomatoes in olive oil: Tiny flavor powerhouses that make the whole dish taste amazing
• Freshly shredded parmesan cheese: Adds that nutty taste; grate it yourself for way better melting
• Sun dried tomato oil: Uses the tasty oil from the jar so nothing goes to waste
• Tomato paste: Packs in deep tomato goodness and helps the sauce get thicker
• Red chili flakes: Gives a nice warm kick; throw in more or less depending on what you like
• Garlic cloves: Nothing beats fresh chopped garlic for that real Italian taste
• Fresh basil: Wakes up the whole dish with its amazing smell
• Kosher salt: Brings out all the flavors without tasting too sharp
• Black pepper: Adds that must-have warmth and gentle spice

Easy Cooking Guide

Get Everything Ready:

Grab and measure what you need before you start cooking. Being organized helps you cook smoothly without rushing around chopping stuff while other things are overcooking. When everything's lined up, you can just focus on making it taste amazing.

Build Your Flavor Base:

Warm the sun dried tomato oil in a big deep pan or pot over medium heat until it looks shiny. Toss in your chopped onions and cook them for 4-5 minutes until they turn see-through and start looking golden. This slow cooking brings out their natural sweetness. Throw in your chopped garlic and sun dried tomatoes, then keep cooking for another 2-3 minutes while you stir so the garlic doesn't burn. It should smell great but not turn brown. Mix in tomato paste and cook 2 more minutes, covering all the onion mix. This step makes the tomato paste taste sweeter and gets rid of that raw flavor.

Make The Sauce Come Together:

Slowly pour in your chicken stock while stirring the whole time to mix it with all the tomato stuff. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot because that's where the good flavor hides. Once it's all smooth, pour in your cream in a steady stream as you keep stirring. The sauce should turn a pretty orangey-pink color. Add salt, pepper, and chili flakes to taste. Don't worry if it looks runny now—it'll thicken up when the pasta cooks.

Let Pasta Work Its Magic:

Drop your dry penne straight into the bubbling sauce—no need to cook it first. Stir well so all the pasta gets covered. Turn the heat down to keep a gentle simmer going without a lid, stirring every few minutes so nothing sticks. The pasta will slowly drink up all that tasty liquid and release starch that naturally thickens your sauce. Check it after about 8 minutes; it should be almost done but still a bit firm. Your cooking time might change based on what brand you're using.

Add The Fresh Stuff:

When pasta is nearly how you like it, start adding handfuls of spinach, stirring it in until it shrinks before adding more. You'll be amazed how much it shrinks down. Rip fresh basil leaves right into the pot for the best smell. If everything looks too thick, splash in a bit more stock or water to get the sauce how you like it. Last, sprinkle in your freshly grated cheese and stir until it's completely melted, making everything nice and silky.

Dish It Up:

Take the pot off the heat and let it sit for 2 minutes so the sauce can set up a bit and the flavors can mix. Scoop it into warm bowls for the best experience. Top with extra basil leaves and cheese if you want. For a fuller meal, try adding some grilled chicken, cooked shrimp, or Italian sausage on top.

Save Pin

The sun dried tomatoes are really the hidden hero in this dish. I found out how amazing they are years ago when trying to jazz up a basic pasta meal. Their strong savory flavor spreads through the whole sauce with incredible richness that makes everyone ask what your secret is. My daughter who usually picks out anything green actually asks for this pasta because all the flavors work so well together.

Tasty Tweaks

This flexible dish can be changed up based on what you like or what's in your kitchen right now. Want something lighter? Swap half and half for the heavy cream, though it won't be quite as rich. Need more protein? Grilled chicken, Italian sausage, or quick-cooked shrimp all taste great when tossed in just before serving. You can switch up the pasta too—try whole wheat penne for extra fiber or gluten free pasta if needed, but watch your timing since these kinds might cook differently than regular pasta.

Save Pin

Saving For Later

This pasta stays good for up to 4 days in a sealed container in your fridge. The flavors actually get better overnight, so leftovers sometimes taste even better than when you first made it. When warming it up, add a tiny splash of cream or chicken stock to bring the sauce back to life, since the pasta will have soaked up a lot of the liquid. Heat it gently on the stove over medium-low, stirring now and then. Microwaving works too—about 2 minutes at 70% power, stirring halfway. I wouldn't try freezing this one since the cream sauce can break apart and the pasta texture changes when you thaw it out.

Good-For-You Notes

Though it's a bit indulgent, this pasta actually packs some nutritional punch. The spinach gives you iron, vitamin K, and antioxidants, while the tomatoes have lycopene that's great for your heart. Using whole grain pasta would add more fiber. The parmesan brings calcium and protein to the table. To make it healthier, you can cut back on cream and cheese or use lighter options instead. Watch your portion size—enjoy this rich dish with a simple green salad dressed with lemon and olive oil for a more balanced meal.

Common Questions

→ Can I swap the pasta type in this meal?

Sure, you can use whatever pasta you've got instead of penne - try fettuccine, rigatoni, or even gluten-free types. Just watch your cooking time as it might change.

→ What's a good substitute for heavy whipping cream?

If you don't have heavy cream, try using half-and-half, coconut milk, or any dairy-free option like almond cream to get that same smooth texture.

→ How can I make this dish without meat?

Just swap the chicken stock with veggie stock or plain water and you'll have a totally meat-free version of this pasta.

→ Can I add some meat or seafood to this pasta?

Absolutely! Toss in some cooked chicken, prawns, or sliced sausage to make your meal heartier and pack in some extra protein.

→ How should I keep the leftovers fresh?

Pop any extras in a sealed container and keep them in your fridge for up to 3 days. When you reheat it, add a splash of water or stock to keep it nice and creamy.