One-Pan Tomato Basil Spaghetti with Spinach
A quick and easy one-pot pasta where spaghetti, tomatoes, and aromatics cook together, creating a flavorful sauce with minimal cleanup.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
This one-pan pasta is the ultimate weeknight dinner: tender spaghetti, sweet cherry tomatoes, and wilted spinach all come together in a single pot. The pasta cooks directly in the seasoned water, absorbing all the flavors and leaving you with a silky sauce—no colander needed.
It is naturally vegetarian and can easily be made vegan by omitting the Parmesan or using a plant-based alternative. Ready in under 30 minutes, it is perfect for lazy summer evenings or a busy weeknight meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the spaghetti, cherry tomatoes, sliced onion, sliced garlic, and basil in a large deep pan. Drizzle with the olive oil, then season with Italian seasoning (if using), crushed red pepper, and salt.
- Add the water to the pan and bring to a boil over high heat. Reduce the heat to medium and cook for 8–10 minutes, stirring occasionally with tongs, until the liquid has mostly evaporated and a sauce has formed.
- Add the baby spinach to the pan and stir gently until the spinach has wilted, about 1 minute.
- Remove the pan from the heat and stir in the grated Parmesan cheese. Serve immediately, warm.
💡 Tips
- For a vegan version, simply omit the Parmesan or substitute with a vegan cheese alternative.
- Use whole wheat or gluten-free spaghetti if desired; cooking time may vary slightly.
- If you like more texture, cut the cherry tomatoes in half before cooking.
Inspired by a recipe from FeelGoodFoodie