Why does cooking pasta directly in the sauce make One-Pot Pasta With Spinach and Tomatoes better?

Cooking pasta in the sauce allows every strand to absorb the aromatic flavors of the garlic, tomatoes, oregano, and broth directly as it cooks rather than cooking in plain water. The pasta also releases starch into the sauce during cooking which naturally thickens it into a glossy clingy consistency that coats every strand beautifully.

Can I use frozen spinach instead of fresh in this One-Pot Pasta recipe?

Yes with an important adjustment. Thaw frozen spinach completely and squeeze out every drop of moisture before adding it to the pasta. Add it with the salt rather than after and stir to heat through for just 1 to 2 minutes. Frozen spinach contains significantly more water than fresh and not draining it thoroughly will make the sauce watery.

How should I store and reheat One-Pot Pasta With Spinach and Tomatoes?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium-low heat with 2 to 3 tablespoons of water or chicken stock stirred in to loosen the sauce back to a glossy consistency as the pasta will have absorbed more liquid during storage.

What should I serve with One-Pot Pasta With Spinach and Tomatoes?

Warm crusty garlic bread for sauce-soaking is the most classic accompaniment. A simple green salad with arugula, lemon, and olive oil provides freshness and contrast. For a more complete dinner table, a small bowl of marinated olives or a burrata appetizer pairs beautifully with the Italian-inspired flavors of this pasta.

One-Pot Pasta With Spinach and Tomatoes The Best Easy Weeknight Recipe

Name: One-Pot Pasta With Spinach and Tomatoes The Easiest Most Flavorful Dinner
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian American
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 6 garlic cloves finely chopped; 1 can 14.5 oz unsalted petite diced tomatoes undrained; 1 1/2 cups unsalted chicken stock; 1/2 teaspoon dried oregano; 8 oz whole-wheat spaghetti or linguine; 1/2 teaspoon salt; 10 oz fresh baby spinach; 1 oz Parmesan cheese grated about 1/4 cup

Description

One-Pot Pasta With Spinach and Tomatoes cooked directly in a flavorful sauce of sautéed onion, garlic, diced tomatoes, chicken stock, and oregano, finished with fresh baby spinach and grated Parmesan. An easy healthy 30-minute weeknight dinner.

Ingredients

Scale

1 tablespoon olive oil

1 cup chopped onion

6 garlic cloves finely chopped

1 can 14.5 oz unsalted petite diced tomatoes undrained

1 1/2 cups unsalted chicken stock

1/2 teaspoon dried oregano

8 oz whole-wheat spaghetti or linguine

1/2 teaspoon salt

10 oz fresh baby spinach

1 oz Parmesan cheese grated about 1/4 cup

Instructions

1. Heat Dutch oven over medium-high heat add olive oil and swirl to coat

2. Add chopped onion and garlic and saute 3 minutes until onion starts to brown

3. Add diced tomatoes with liquid chicken stock and oregano and bring to a boil

4. Add whole-wheat spaghetti and submerge completely in liquid

5. Cover reduce heat to medium-low and cook 7 minutes stirring occasionally

6. Uncover stir in salt and add spinach in batches stirring until wilted

7. Remove from heat and rest 5 minutes

8. Sprinkle with grated Parmesan and serve immediately

Notes

Use a 4-quart or larger pot for the right liquid-to-pasta ratio.

Stir occasionally not constantly to avoid gummy pasta texture.

Rest 5 minutes after cooking for perfect sauce consistency.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner Main Course
Method: One-Pot Stovetop
Cuisine: Italian American

Nutrition

Serving Size: 1 serving
Calories: 333
Sugar: 5g
Sodium: 480mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 8g
Protein: 15g
Cholesterol: 5mg

Keywords: one-pot pasta with spinach and tomatoes, one pot pasta recipe, spinach tomato pasta, easy weeknight pasta, healthy spinach pasta