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May 17, 2024

Recipe: Quick Spaghetti with Tomatoes and Spinach

This comforting one-pot pasta is perfect for a busy weekday. Cooking the pasta in a small amount of water speeds up cooking time and no draining is required. And not only does this come together in a breeze—it also boasts 2 servings of vegetables per portion. For a boost of protein, add some shredded rotisserie chicken or top with a sunny side up egg.

Prep Time

5 minutes

Cook Time

20 minutes


6 servings


3 cups cherry tomatoes

¼ teaspoon salt

1 pound spaghetti

1 tablespoon extra-virgin olive oil

12 ounces baby spinach, washed and ready-to-eat

Grated parmesan cheese, black pepper, and red pepper flakes to taste


  1. Bring 4 ½ cups of water to a boil in a large pot (6 or 8 quart).
  2. Wash and cut the cherry tomatoes in half.
  3. When the water reaches a boil, add ¼ teaspoon salt and add pasta to boiling water. Set a timer for 10 minutes.
  4. Stir the pasta continuously to keep it from sticking together.
  5. When there are 5 minutes left on the timer, add the cherry tomatoes, and continue stirring.
  6. When the timer rings, drizzle the pasta with the extra-virgin olive oil and add the baby spinach. Mix well and cover the pot.
  7. Remove the pot from the heat and let it rest covered for 5 minutes. This will allow the spinach to wilt.
  8. Sprinkle with a generous amount of parmesan cheese and black pepper or red pepper flakes and serve.
  9. Store in an air-tight container in the refrigerator and eat within 3 days. Add 1 teaspoon of water per serving before reheating in the microwave. Freezing leftovers is not recommended.

Nutrition Information

Serving Size: 1 bowl (1/6 of recipe)

Calories: 327, Fat: 2.9g, Protein: 11.7 g, Carbohydrates: 65g, Fiber: 2.2g, Sodium: 147mg

Adapted from:

Categories:  Plant-Based

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