Savory One-Pot Spinach Tomato Pasta

This velvety single-pot pasta with spinach and tomatoes brings together intense sun-dried tomatoes and lush green spinach for a truly satisfying dinner. The penne absorbs all the tasty goodness as it cooks right in the sauce, making every bite incredible while keeping your sink free from a pile of dirty dishes.

I threw this together during a super busy week when I needed something quick but filling. My family couldn't believe how little time I'd spent making it—they thought I'd been cooking for hours! Now it's what we crave when we want something special without any hassle.

What You'll Need

• Penne pasta: Those little grooves really grab onto the sauce; go for a sturdy brand that won't turn mushy
• Chicken stock: Makes the foundation for cooking your pasta; grab low sodium if you're watching your salt
• Medium onion: Brings that must-have flavor base; chop it small so it cooks faster
• Heavy whipping cream: Gives that dreamy, silky texture; full fat works best here
• Fresh spinach: Melts perfectly into the dish, adding bright color and goodness; pre-washed saves you time
• Sun dried tomatoes in olive oil: Little flavor bombs that make the whole dish taste amazing
• Freshly shredded parmesan cheese: Adds a nutty flavor kick; shred it yourself for the best melt
• Sun dried tomato oil: Uses the tasty oil from the jar so nothing goes to waste
• Tomato paste: Packs in deep tomato flavor and helps make the sauce thicker
• Red chili flakes: Gives a nice warm kick; add more or less depending on how spicy you like it
• Garlic cloves: Fresh minced garlic makes all the difference for true Italian taste
• Fresh basil: Perks up the whole dish with its amazing smell and taste
• Kosher salt: Brings out all the flavors without being too salty
• Black pepper: Adds that needed bit of spice and complexity

Easy Cooking Method

Get Everything Ready:

Put all your ingredients out and measured before you start cooking. This makes everything go smoothly and keeps you from rushing around trying to chop things while other stuff might be burning. Having it all set up means you can focus on making it taste great.

Build Your Flavor Foundation:

Warm the oil from the sun-dried tomatoes in a big, deep pan over medium heat until it looks shiny. Toss in your chopped onions and let them cook for 4-5 minutes until they turn see-through and get a bit golden. This slow cooking makes them naturally sweeter. Add your garlic and chopped sun-dried tomatoes, stirring non-stop for about 2-3 minutes so the garlic doesn't burn. It should smell amazing but not turn brown. Mix in the tomato paste and cook another 2 minutes, coating everything well. This step makes the tomato paste taste deeper and gets rid of that raw flavor.

Make Your Sauce:

Slowly pour in the chicken stock while stirring the whole time to mix it with all that tomato goodness. Use a wooden spoon to scrape up any stuck bits from the bottom—that's where all the flavor hides! When it's all mixed and smooth, pour in the heavy cream while still stirring. Your sauce will turn a pretty orangey-pink color. Add salt, pepper, and chili flakes to taste. Don't worry if it looks thin now—it'll thicken up as the pasta cooks.

Let The Pasta Do Its Magic:

Drop your dry penne straight into the bubbling sauce—no need to cook it first! Stir well so all pasta gets covered. Turn the heat down to keep it at a gentle simmer, leaving the pot uncovered. Stir every few minutes so nothing sticks. The pasta will soak 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 have a little bite. Cooking time might change based on your pasta brand and how soft you like it.

Add The Fresh Stuff:

When your pasta's nearly perfect, start adding handfuls of spinach, folding it in until it shrinks down before adding more. It'll shrink a lot as it cooks. Tear your fresh basil right into the pot for the biggest flavor punch. If things look too thick, splash in a bit more stock or water until it's just how you want it. Finally, throw in your freshly grated parmesan and stir until it's all melty and mixed in for that silky finish.

Dish It Up:

Take the pot off the heat and let everything hang out together for 2 minutes—this helps the sauce thicken up a bit more and lets all those flavors get friendly. Serve in warm bowls for the best experience. Top with some extra basil leaves and more parmesan if you're feeling fancy. Want to make it a heartier meal? Try adding some grilled chicken, cooked shrimp, or browned Italian sausage on top.

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The sun-dried tomatoes are really the hidden gem in this dish. I found out how amazing they are years back when I was trying to jazz up a basic pasta recipe. Their deep, savory flavor spreads through the whole sauce and makes everyone wonder what your cooking secret is. Even my daughter, who usually picks out anything green from her food, actually asks for this pasta because everything tastes so good together.

Tweak It Your Way

You can easily change this recipe to match what you like or what's in your kitchen right now. Want something lighter? Use half and half instead of heavy cream, though your sauce won't be quite as rich. Need more protein? Throw in some grilled chicken, cooked Italian sausage, or sautéed shrimp just before serving. You can switch up the pasta too—try whole wheat penne for extra fiber or gluten-free pasta if you need to. Just keep an eye on cooking time since these kinds might cook differently than regular pasta.

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Saving For Later

This pasta stays good for up to 4 days if you keep it in a sealed container in your fridge. The flavors actually get even better overnight, so leftovers might taste even more amazing than when you first made it. When warming it up, add a 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 slowly on the stove over medium-low, stirring now and then. Microwaving works too—about 2 minutes at 70% power, stirring halfway. I wouldn't freeze this dish though, as the cream sauce might separate and the pasta texture gets weird when thawed.

Health Benefits

Though this pasta feels like a treat, it's got more nutrition than you might think. The spinach gives you iron, vitamin K, and antioxidants, while those tomatoes have lycopene that's good for your heart. Using whole grain pasta would add more fiber too. The parmesan brings calcium and protein to the table. Want to make it lighter? Cut back on cream and cheese or swap in lighter options. Just watch your portion size—enjoy this rich dish next to a simple green salad with lemon and olive oil dressing for a more balanced meal.

Common Questions

→ Can I swap out the pasta type in this meal?

Absolutely, you can use any pasta you like instead of penne - try bowties, shells, or even GF options. Just watch your cooking time as it might change.

→ What can I use if I don't have heavy whipping cream?

You can swap in light cream, coconut milk, or even a plant-based cream alternative if you want similar richness without the dairy.

→ How can I make this dish without meat?

Just use veggie broth instead of chicken stock and you'll have a completely meat-free version of this tasty pasta.

→ Can I add some protein to this pasta?

For sure! Throw in some diced chicken, peeled shrimp, or sliced sausage to make this meal even more filling and protein-packed.

→ How should I keep the leftovers?

Put any extra pasta in a sealed container in your fridge and eat within 3 days. When reheating, add a splash of broth to keep it from drying out.