How to Make One-Pot Pasta with Spinach and Tomatoes

This pasta dinner is a game changer: You use just enough liquid to cook the pasta—no colander needed. 

Cost for 4: $8.43
Total Time: 29 minutes

1. Heat
Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. 

One-Pot Pasta with Spinach and Tomatoes

Download this recipe's how-to PDF.

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. 

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

RIFF: Use fresh grape tomatoes instead, and add fresh herbs.

Stir to submerge noodles in liquid. 

RIFF: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

Cover, reduce heat to medium-low, and cook 7 minutes until pasta is almost done.

Uncover, stir in salt.

Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Sprinkle with cheese.

RIFF: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.