One-Pot Tomato Basil Penne with Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting vegetarian pasta made in one pot with fresh tomatoes, basil, and tender spinach leaves for a vibrant, easy dinner. This Italian-inspired meal-prep recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, yellow onion, diced 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Meal-prep containers that survive the week → Best Meal Prep Containers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Pour in 28 oz canned diced tomatoes with juices, 3 cups vegetable broth, and 12 oz penne pasta. Stir to combine and bring to a boil over high heat.
  4. Step 4: Reduce heat to medium-low and simmer uncovered for 12-14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  5. Step 5: Stir in 4 cups baby spinach leaves and 1/4 cup chopped fresh basil, cooking for 2 minutes until spinach wilts.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.

Related recipes