One-Pot Pasta With Spinach and Tomatoes

Pan loaded with spinach and tomato pasta
(Source: Ann Taylor Pitman

Spinach  (Spinacia oleracea) is a leafy green flowering plant loaded with nutrients and antioxidants.

Considered a medicinal plant, spinach contains key compounds like lutein and zeaxanthin that studies verify helps promote improved eye health.

Spinach also contains nitrates that may promote heart health as well. There’s even an antioxidant called kaempferol that researchers believe may decrease your risk of several chronic disease including cancer.

Tomatoes, like spinach, are thought of as common vegetables but they are also medicinal plants because of their proven health benefits.

Tomatoes are a rich source of chlorogenic acid, a rather amazing antioxidant compound that studies report may lower blood pressure in people with elevated levels.

The most abundant carotenoid in ripened tomatoes is called lycopene, which is found in the highest concentrations in the tomato’s skin. Normally, the redder the tomato, the more lycopene it contains.

Lycopene promotes skin health and may reduce your risk of heart disease and several types of cancer.

Used in culinary dishes, spinach and tomatoes are delicious as well as building blocks for long-term health. Here’s a speedy pasta recipe that combines the benefits of both.

Total Time: 29 minutes

Serves: 4


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 6 garlic cloves, finely chopped
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon dried oregano
  • 8 ounces whole-grain spaghetti or linguine (such as Barilla)
  • 1/2 teaspoon salt
  • 10 ounces fresh spinach
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

How to Make It

Step 1

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

Step 2

Add onion and garlic to pan; sauté three minutes or until onion starts to brown.

Step 3

Add tomatoes, stock, oregano and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

Step 4

Cover, reduce heat to medium-low, and cook seven minutes or until pasta is almost done.

Step 5

Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.


Variation #1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini or shells.

Variation #2: Use fresh grape tomatoes instead, and add fresh herbs.

Variation #3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for an even heartier dish.

Nutritional Rundown

  • Calories 333
  • Fat 7.1g
  • Satfat 2g
  • Monofat 3.2g
  • Polyfat 1.1g
  • Protein 15g
  • Carbohydrate 55g
  • Fiber 9g
  • Cholesterol 5mg
  • Iron 5mg
  • Sodium 538mg
  • Calcium 197mg

(Source: Ann Taylor Pitman