One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A no-fuss pasta dish with tender tomatoes, spinach, and a bright lemon-pepper sauce, ready in under 30 minutes. This Italian-inspired pasta 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 400 calories and feeds 4, 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
• 3 cloves garlic
• 1/4 tsp red pepper flakes
• 1 cup cherry tomatoes
• 1 cup fresh spinach
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups of water to a boil in a large pot; add 8 oz penne pasta and 1/2 tsp salt. Cook for 8-10 minutes until al dente, then reserve 1 cup pasta water before draining.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 cup halved cherry tomatoes to the skillet and cook for 3 minutes until softened. Stir in drained penne, 1/2 cup reserved pasta water, 1 cup fresh spinach, 2 tbsp lemon juice, 1/4 tsp black pepper, and 1/4 cup grated Parmesan cheese. Toss until spinach wilts and sauce thickens, adding more pasta water if needed.