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One-Pot Tomato and Spinach Pasta

Vegetarian

Pasta cooked directly in a garlicky tomato broth so the starch thickens it into a silky sauce, with spinach stirred through and parmesan to finish. One pot, about 20 minutes.

One-Pot Tomato and Spinach Pasta is an International pasta dish, ready in about 28 minutes and made with dried pasta and canned tomatoes. It serves 4 and is rated beginner to cook.

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Prep
8 min
Cook
18 min
Rest
2 min
Total
28 min
Serves
4
Level
Beginner
Calories
435

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Warm the olive oil (opens in a new tab) in a wide, deep pot over medium heat and soften the onion (opens in a new tab) for 5 minutes. Add the garlic (opens in a new tab), oregano (opens in a new tab) and chilli flakes (opens in a new tab) for 1 minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the tomatoes, stock, salt and pepper (opens in a new tab) and bring to the boil. Stir in the pasta (opens in a new tab).

    • 3 min
    • high heat

  3. Step 3

    Simmer uncovered, stirring often so it doesn't stick, until the pasta (opens in a new tab) is al dente and the liquid has reduced to a glossy sauce, 10–12 minutes. Add a splash of water if it dries out before the pasta is done.

    • 11 min
    • medium heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Stir in the spinach (opens in a new tab) until wilted, then rest 2 minutes off the heat. Serve with parmesan (opens in a new tab) and basil (opens in a new tab).

    • 2 min

About this dish

Origin
Not attributed to one place · Origin uncertainA recent home-cooking method popularised online; not a traditional Italian dish.Also popular in United States, United Kingdom, Australia, Canada
Dish
Dinner · Lunch · Pasta · Main courses
Cooking method
Simmered, Boiled
Taste
savoury, tangy, garlicky, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
Without the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Everyday · Budget-friendly · Child-friendly · Minimal cleanup
Cook more with
Dried pasta · Canned tomatoes · Onion · Garlic · Vegetable stock · Dried oregano
Techniques
Boiling · Simmering · Reduction

Allergens

  • Contains, can be adapted: Milkfrom parmesan
  • May contain: Eggsfrom dried pasta
  • Contains: Wheatfrom dried pasta
  • Contains: Glutenfrom dried pasta, vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

435 kcal per serving

Calculated

1 serving ≈ 457 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 69%
  • Fat 18%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy435 kcal95 kcal
Protein14.1 g3.1 g
Carbohydrate75.9 g16.6 g
Net carbohydrate69.9 g15.3 g
Sugars7.3 g1.6 g
Added sugars0 g0 g
Fibre6.1 g1.3 g
Fat8.6 g1.9 g
Saturated fat1.3 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1029 mg225 mg
Salt equivalent2.6 g0.6 g
Vitamins & minerals per serving
Potassium
653 mg
Calcium
105 mg
Iron
4.7 mg
Magnesium
87 mg
Vitamin A (RAE)
185 µg
Vitamin C
25 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
414 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red chilli flakes, parmesan, basil.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use a wide pot so the pasta stays submerged and cooks evenly.

Common mistakes

  • Not stirring enough in the last few minutes — the thickening sauce catches on the bottom.

Serve with

  • With a green salad or garlic bread.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Add a splash of water and reheat gently; the pasta absorbs sauce as it sits.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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