One-Pot Spinach Tomato Pasta is a delicious and comforting dish that brings together the flavors of fresh spinach, sun-dried tomatoes, and creamy sauce. This recipe is perfect for busy weeknights as it combines all the ingredients in one pot, making cleanup easy and quick. Whether you’re feeding your family or having friends over, this pasta is sure to please.
Why Make This Recipe
This recipe is a fantastic choice for many reasons. First, it is simple to prepare, with minimal fuss and effort in the kitchen. Second, cooking everything in one pot saves time and reduces dishes. Third, the combination of fresh ingredients creates a tasty and satisfying meal that is both filling and nutritious. You can also customize it by adding your favorite ingredients or adjusting the level of spice.
How to Make One-Pot Spinach Tomato Pasta
Ingredients:
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 cup heavy whipping cream
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes
- 1/2 cup freshly shredded parmesan cheese
- 1 tablespoon sun-dried tomato oil
- 1/3 cup tomato paste
- 1 teaspoon red chili flakes
- 5 garlic cloves, minced
- 1/4 cup fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Directions:
- In a large pot, heat the sun-dried tomato oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent.
- Stir in the minced garlic and red chili flakes, cooking for another minute.
- Add the paneer pasta, chicken stock, tomato paste, kosher salt, and black pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the pasta is cooked.
- Stir in the heavy whipping cream, fresh spinach, and sun-dried tomatoes, cooking until the spinach wilts.
- Remove from heat and mix in the freshly shredded parmesan cheese and basil.
- Taste and adjust seasonings as needed.
How to Serve One-Pot Spinach Tomato Pasta
Serve this delicious pasta warm, garnished with extra parmesan cheese and fresh basil leaves if desired. It pairs well with a crisp green salad or some garlic bread for a complete meal.
How to Store One-Pot Spinach Tomato Pasta
Once cooled, store any leftovers in an airtight container in the refrigerator for up to three days. You can warm it up on the stovetop or in the microwave, adding a splash of chicken stock or cream if it appears too dry.
Tips to Make One-Pot Spinach Tomato Pasta
- For added flavor, let the dish sit for a few minutes after cooking before serving to allow the flavors to meld.
- Feel free to adjust the spice level by adding more or fewer red chili flakes.
- You can add other vegetables such as bell peppers or zucchini to enhance the dish.
Variation
This recipe can be easily modified by swapping out the pasta for a gluten-free option, or by using different proteins like grilled chicken or shrimp for added protein.
FAQs
1. Can I use any type of pasta?
Yes! You can substitute it with your favorite pasta shapes, but cooking times may vary.
2. Can I make it vegetarian?
Yes, simply replace the chicken stock with vegetable stock and ensure that the cheese is vegetarian-friendly.
3. How can I make it spicier?
Add more red chili flakes or include fresh jalapeños or chili peppers to give it a kick!
One-Pot Spinach Tomato Pasta
Ingredients
Pasta and Stock
- 17 ounces paneer pasta
- 4 cups chicken stock Can be replaced with vegetable stock for vegetarian option.
- 1/3 cup tomato paste
Vegetables and Flavorings
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 4 to 5 ounces fresh spinach Use more for a greener dish.
- 1 cup sun-dried tomatoes
- 1 teaspoon red chili flakes Adjust for spiciness.
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil Chopped, for garnish.
Creamy Elements
- 1 cup heavy whipping cream
- 1/2 cup freshly shredded parmesan cheese Plus extra for serving.
- 1 tablespoon sun-dried tomato oil For cooking.
Instructions
Preparation
- In a large pot, heat the sun-dried tomato oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent.
- Stir in the minced garlic and red chili flakes, cooking for another minute.
Cooking
- Add the paneer pasta, chicken stock, tomato paste, kosher salt, and black pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the pasta is cooked.
- Stir in the heavy whipping cream, fresh spinach, and sun-dried tomatoes, cooking until the spinach wilts.
- Remove from heat and mix in the freshly shredded parmesan cheese and basil.
- Taste and adjust seasonings as needed.