Description
One-Pot Spinach Tomato Pasta with Italian sausage, garlic, and basil – Quick, easy, and flavorful one-pot meal for busy weeknights!
Ingredients
Scale
- 12 oz (340g) pasta (penne, fusilli, or spaghetti work well)
- 1 tablespoon (15ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (14.5 oz/411g) crushed tomatoes
- 3–4 cups (700-950ml) vegetable broth
- 6 oz (170g) fresh spinach, roughly chopped
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Sauté the aromatics Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onions and cook for 3-4 minutes until they begin to soften. Add minced garlic, dried Italian herbs, and red pepper flakes (if using), and cook for another 30-60 seconds until fragrant. This aromatic foundation will infuse the entire dish with flavor.
- Step 2: Add tomatoes and pasta Pour in the diced and crushed tomatoes, stirring to combine with the aromatics. Add the dry pasta directly to the pot, stirring to coat each piece with the tomato mixture. This may seem unconventional, but trust the process—your pasta will cook perfectly and absorb amazing flavor.
- Step 3: Add broth and simmer Pour in 3 cups of vegetable broth, ensuring the pasta is mostly submerged. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for about 7-8 minutes, stirring occasionally to prevent sticking. The pasta should be almost al dente at this point.
- Step 4: Check liquid levels Test the pasta for doneness and check the sauce consistency. If the pasta isn’t quite tender enough or the mixture seems too dry, add additional broth, ¼ cup at a time. Remember that the finished dish should have a saucy consistency, as the pasta will continue to absorb liquid.
- Step 5: Incorporate spinach and cheese Add half the spinach to the pot, stirring until it begins to wilt. Once there’s room, add the remaining spinach and cook just until wilted, about 1-2 minutes. Stir in the grated Parmesan cheese, which will melt and further thicken the sauce. Season with salt and pepper to taste.
- Step 6: Finish and serve Remove the pot from heat and let the One-Pot Spinach Tomato Pasta rest for 2-3 minutes to allow the sauce to thicken slightly. Serve in warm bowls topped with additional Parmesan cheese and fresh basil if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 375 calories per serving
- Sugar: 8 grams
- Sodium: 850 mg
- Fat: 9 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 7 grams
- Protein: 15 grams
- Cholesterol: 10 mg