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July 12, 2023

Recipe: One Pot Pasta

This one-pot meal is a simple and fresh dish that has endless variations. Throw in additional vegetables, shredded rotisserie chicken, chickpeas, or crumbled sausage to make it adaptable. A great addition to your weeknight rotation and a way to use up any leftover vegetables in the fridge.

Cook Time

30 minutes


4 servings


8 ounces whole-wheat rotini (or substitute chickpea/lentil pasta), uncooked

1 cup water

2 cups low-sodium broth (chicken or vegetable)

1 (15-ounce) can no-salt-added diced tomatoes, including liquid

2 tablespoons extra-virgin olive oil

1 ½ teaspoons Italian seasoning

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon crushed red pepper

6 cups baby kale or baby spinach

½ cup basil, slivered

Any additional vegetables or shredded protein, optional

Grated parmesan cheese for garnish


  1. Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot.
  2. Cover and bring to a boil over high heat.
  3. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.
  4. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. If using spinach, add it after about 10 minutes so it cooks in the remaining 2 to 3 minutes.
  5. Stir in basil.
  6. Stir in other pre-cooked vegetables or protein, if using.
  7. Garnish with parmesan, if desired.

Nutrition Information

Serving Size:  1 ¼ cup

Calories: 339, Fat: 10g, Protein: 11g, Carbohydrates: 55g, Fiber: 8g, Sodium: 465mg

Adapted from:

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