One-Pot Tomato Spinach Pasta with Garlic and Parmesan
Creamy, tomato-based pasta cooked with fresh spinach and garlic, ready in 35 minutes with minimal cleanup. This italian-inspired pasta (vegetarian) ready in about 35 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 450 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
- 3 cloves garlic
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 4 cups fresh spinach
- 1/2 cup Parmesan cheese
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant without browning.
- Step 2: Add 12 oz penne pasta, 1 can (14 oz) crushed tomatoes, and 1 cup vegetable broth; stir in 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
- Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese until melted and creamy, and adjust seasoning if needed.
Frequently asked questions
How long does One-Pot Tomato Spinach Pasta with Garlic and Parmesan take to make?
Total time is about 35 minutes (10 min prep + 25 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 Spinach Pasta with Garlic 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 Spinach Pasta with Garlic 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 Spinach Pasta with Garlic 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 Spinach Pasta with Garlic 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.
What others are saying
- ★★★★★
This recipe is a winner! The whole family ate it up in minutes.
- ★★★★★
So easy and tasty! Made it for my husband and he said it was better than takeout.
- ★★★★☆
Loved the flavor, but the spinach made it a bit too green for my taste. I'll skip next time.
