One-Pot Creamy Tomato Basil Pasta with Spinach

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A single-pot wonder featuring al dente pasta, a rich tomato-basil sauce, and a handful of fresh spinach, ready in under 30 minutes. This Italian-inspired one-pot recipe, ready in about 30 minutes, pairs Penne pasta, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Penne pasta
• 2 tbsp Olive oil
• 2 cloves, minced Garlic
• 14 oz (from a can, undrained) Diced tomatoes
• 1 tbsp Tomato paste
• 1/2 tsp Dried oregano
• 1 cup Chicken broth
• 1/2 cup Heavy cream
• 1/4 cup, chopped Fresh basil
• 2 cups, packed Spinach
• 1/4 cup, grated Parmesan cheese
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz penne pasta and cook for 8-10 minutes until al dente, then drain and set aside, reserving 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
3. Step 3: Stir in 14 oz diced tomatoes (undrained), 1 tbsp tomato paste, 1/2 tsp dried oregano, and 1 cup chicken broth, then bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
4. Step 4: Add the drained penne pasta and 1/2 cup reserved pasta water to the sauce, stirring to combine, and cook for 2 minutes until the sauce begins to thicken.
5. Step 5: Stir in 1/4 cup chopped fresh basil, 2 cups packed spinach, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper, then cook for 2 more minutes until the spinach is wilted and the sauce is creamy and coats the pasta.