One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach
A no-fuss pasta dish with tender tomatoes, spinach, and a bright lemon-pepper sauce, ready in under 30 minutes. This italian-inspired pasta 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon-Pepper Pasta with Cherry Tomatoes and Spinach?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
