One-Pan Tomato Spinach Pasta

A silky, pantry-meets-fridge miracle that tastes fancier than it is.

This dish was a total wing-it dinner — one of those “what do we have in the fridge?” moments that turned into something we’ll actually be making again on purpose. It’s fresh, light, and all cooks in one skillet (yes, even the noodles). No fancy steps. Just a little time, some blistered grape tomatoes, and a lot of stirring.

We ate it with homemade baguette and that olive oil + balsamic dip combo that makes everything feel like a restaurant. Highly recommend.

Total time: ~25–30 minutes

Hands-on time: ~20 minutes

Serves: 3–4 (or two people with seconds and no regrets)

INGREDIENTS

• 2 tbsp olive oil

• 1 pint grape tomatoes, halved

• 3 cloves garlic, minced

• 2 tsp Italian seasoning

• 1/2 tsp salt (added with tomatoes)

• 8 oz spaghetti (dry, uncooked)

• Hot water (enough to just cover the pasta in the skillet)

• 2 tbsp fresh chopped basil

• 1 (5 oz) bag of baby spinach

• 1/4 cup finely grated Parmesan cheese

• 1 tsp crushed red pepper flakes (adjust to taste)

INSTRUCTIONS

1. Blister the tomatoes

In a large nonstick skillet (12” works great), heat olive oil over medium. Add the halved grape tomatoes and a sprinkle of salt. Let them blister and soften for 8–10 minutes, stirring occasionally.

2. Add garlic & seasoning

Once the tomatoes are jammy and slightly browned, add minced garlic and Italian seasoning. Cook for 1–2 minutes, just until fragrant.

3. Add spaghetti & water

Lay spaghetti noodles lay it right into the skillet. Pour in enough hot water to just cover the noodles. Let it simmer uncovered, stirring regularly to keep the noodles from sticking.

4. Wilt the greens

When the pasta is almost done (about 10–12 minutes in), stir in fresh basil and the spinach. Add the spinach a handful at a time, tossing the noodles over it to help it wilt before adding more. Continue cooking until the leaves are mostly wilted and the pasta is al dente.

5. Finish & serve

Turn off the heat. Stir in Parmesan and crushed red pepper. Taste and adjust seasoning if needed. The sauce should be silky and very lightly and clinging to the noodles — not soupy, not dry. Serve right away with bread, if you know what’s good.

Notes

• Want it creamier? Stir in a splash of cream or a dollop of ricotta at the end.

• No grape tomatoes? Chopped cherry or even canned whole tomatoes (drained) will do.

• Gluten-free pasta works — just keep an eye on water level and stir often.

• Add some cooked shrimp or bacon for extra yumminess!