One-Pot Spaghetti with Sundried Tomato and Spinach
A simple, flavorful one-pot pasta dish featuring tangy sundried tomatoes and fresh spinach, perfect for a quick and satisfying meal. This Italian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs spaghetti pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 12 oz spaghetti pasta
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/2 cup sundried tomatoes, chopped
- 4 cups vegetable broth
- 4 cups fresh baby spinach
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 cup parmesan cheese, grated
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large deep skillet or pot, heat 3 tbsp olive oil over medium heat until shimmering. Add 3 minced garlic cloves and 1/2 cup chopped sundried tomatoes, sautéing for 2 minutes until garlic is fragrant.
- Step 2: Add 12 oz spaghetti pasta, 4 cups vegetable broth, 1 tsp salt, and 1/4 tsp red pepper flakes to the pot. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for 10-12 minutes until pasta is tender and most liquid is absorbed.
- Step 3: Stir in 4 cups fresh baby spinach and cook for 2 minutes until wilted and integrated into the pasta.
- Step 4: Remove from heat and sprinkle 1/2 cup grated parmesan cheese over the pasta, stirring until melted and creamy. Serve immediately while warm.
Frequently asked questions
How long does One-Pot Spaghetti with Sundried Tomato and Spinach take to make?
Total time is about 20 minutes (5 min prep + 15 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 Spaghetti with Sundried Tomato 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 spaghetti pasta from drying out.
Can I substitute ingredients in One-Pot Spaghetti with Sundried Tomato 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 Spaghetti with Sundried Tomato 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.
Is One-Pot Spaghetti with Sundried Tomato and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
