Spinach & Tomato Pasta


I’m about to finish eating this amazing pasta I made last night, so I’ll be very brief.

My “Spinach & Tomato Pasta” is not only healthy and tasty, it’s super easy to make.

You basically throw everything into the pot, and that’s it.  Even the raw noodles.

Give it a try…

Spinach & Tomato Pasta (made in one pot)

Spinach & Tomato Pasta

Rating: 51

Prep Time:

Cook Time:

Total Time: 21 minutes

Yield: 4

Spinach & Tomato Pasta


  • 8 oz. raw shells (1/2 of box)-or favorite pasta
  • 1 tablespoon olive oil
  • 3-4 cloves garlic diced fine
  • 1 cup chopped onion
  • 1 cup tomato sauce
  • 3 1/2 cups chicken stock
  • 1/4 cup red wine
  • 1/2 of block of frozen spinach (thawed and drained)
  • 12 cherry tomatoes cut in 1/2
  • 2 cups fresh mushrooms sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • pepper to taste
  • parmesan cheese


Add olive oil, garlic, and onion to a large pot.

Sauté 5 minutes.

Add remaining ingredients, in order if possible, except parmesan cheese.

Stir ingredients so pasta is covered in liquid.

Bring to a low boil and allow to cook for approximately 11 minutes, or until pasta is al dente.

Stir occasionally while cooking.

Serve in a bowl and garnish with lots of parmesan cheese on top. My favorite cheese is actually

Pecorino Romano, but parmesan works too.



You can add 2 oz. of pasta if you have 5 people.


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7 Responses

  1. Liz says:

    Nice and easy – thank you and have a great day!

  2. Adrienne says:

    Hi, looks lovely. However, what is ‘tomato sauce’? Is that chopped tomatoes or passata?


  3. James Scott says:

    Looks delicious.

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