One-Pot Tomato Basil Penne with Spinach and Parmesan
A comforting one-pot pasta dish where penne cooks in a flavorful tomato basil sauce with fresh spinach and finishes with parmesan for a creamy texture. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, medium, diced yellow onion 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 penne pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 28 oz can crushed tomatoes
- 3 cups vegetable broth
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 cup, chopped fresh basil leaves
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- Step 3: Add 12 oz penne pasta, 28 oz crushed tomatoes, 3 cups vegetable broth, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
- Step 5: Remove from heat and stir in 4 cups fresh baby spinach and 1/2 cup chopped fresh basil leaves until the spinach wilts.
- Step 6: Finish by stirring in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately.
Frequently asked questions
How long does One-Pot Tomato Basil Penne with Spinach and Parmesan 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 Tomato Basil Penne with Spinach and Parmesan?
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 Tomato Basil Penne with Spinach and Parmesan?
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 Tomato Basil Penne with Spinach and Parmesan 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 Tomato Basil Penne with Spinach and Parmesan 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.
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