One-Pan Creamy Tomato & Spinach Pasta

Do we ever have enough pasta recipes? I don’t. Now that my children are older, I can make them a little more fun and interesting than just pasta with tomato sauce. This recipe is for a One Pan Creamy Tomato Spinach Pasta, the perfect weeknight meal that even manages to make spinach palatable to the most discerning eater. 

I love the ease with which this recipe comes together. It’s so nice to have all the ingredients go into one pan. By the time you reach the last step it’s a complete meal and you can twirl the pasta into bowls for everyone. I’ve even made this and put it into a big pasta dish where everyone can serve themselves. This is really fun for a family party with lots of people over! 

The round out the meal you can always have some good garlic bread on the side. You could also serve a green salad if you’d like, but the spinach is already in the dish so you don’t have to worry about it if people in your household would like to take a break from leafy greens for the night. 

This a recipe you’ll love to have in your back pocket this winter when you need a quick, healthy, delicious meal to enjoy. Try making it with your family this week and let us know what you think! 

One-Pan Creamy Tomato Spinach Pasta 

The one-pan dinner revolution is the casserole revolution of our generation.  Getting a satisfying pasta dinner on the table in just one pan is undeniably convenient and is one of the reasons this recipe is on heavy rotation in our house. 

Serves: 4 

Ingredients 

• 2 tbsp olive oil 

• 1 small onion, finely chopped 

• 3 cloves garlic, minced 

• 1 tsp red pepper flakes (optional, for heat) 

• 1 can (14 oz) crushed tomatoes (or fire-roasted for extra flavor) 

• 2 ½ cups vegetable or chicken broth 

• 1 cup heavy cream (or half-and-half for lighter) 

• 12 oz short pasta (penne, rigatoni, or fusilli) 

• 2 cups baby spinach 

• ½ cup grated Parmesan cheese (plus more for topping) 

• Salt & black pepper, to taste 

• Fresh basil, for garnish 

Instructions 

1. Heat olive oil in a large deep skillet or sauté pan over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and red pepper flakes, cooking 1 minute more. 

2. Add crushed tomatoes, broth, cream, salt, and pepper. Stir well and bring to a simmer. 

3. Add dry pasta directly into the pan. Stir to coat and simmer uncovered 12–14 minutes, stirring occasionally, until pasta is tender and sauce has thickened. (Add a splash more broth if it gets too thick before pasta is done.) 

4. Stir in spinach and Parmesan until wilted and creamy. Taste and adjust seasoning. 

5. Garnish with fresh basil and extra Parmesan. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.