Mediterranean one-pot pasta with tomatoes, baby spinach, parmesan and basil
Mediterranean Recipe

Mediterranean one-pot pasta with tomatoes and spinach

This one-pot pasta recipe combines short pasta with cherry tomatoes, garlic, vegetable broth, olive oil, baby spinach and Parmesan or feta. The pasta absorbs the sauce when cooked and becomes creamy with a little pasta water logic without being cooked separately.

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Total time 25 min
Calories 545 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Mediterranean one-pot pasta with tomatoes and spinach

The amount of liquid in one-pot pasta is decisive. The pasta should be cooked in broth and tomato juice, but not float in soup. Stir regularly, check the bite early and add the spinach only at the end. This way it stays green and the sauce binds to the pasta.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Mediterranean one-pot pasta with tomatoes and spinach

Mediterranean one-pot pasta succeeds when pasta, tomatoes, stock and spices cook together and the spinach is only added at the end. This keeps the sauce creamy and the vegetables fresh.

Ingredients

4 servings

Method

  1. 1

    Sweat base

    Heat the olive oil in a large saucepan. Sauté the onion and garlic for 2 to 3 minutes until translucent, without turning dark.

  2. 2

    Cook pasta

    Add pasta, cherry tomatoes, oregano and hot stock. Bring to the boil and simmer for 10 to 12 minutes, stirring regularly.

  3. 3

    Check liquid

    If the pasta is still too firm, add a mouthful of water or stock, and the sauce should thicken and stick to the pasta.

  4. 4

    Fold in spinach

    Remove the pot from the heat, fold in the baby spinach and let it fall apart for 1 to 2 minutes. Season with salt and pepper.

  5. 5

    Serve

    Add the parmesan or feta and basil and serve immediately so that the pasta does not rest further.

Kitchen know-how

Tips for Mediterranean one-pot pasta with tomatoes and spinach

Dosing liquid

One-pot pasta needs enough broth for cooking, but not too much. Better to add at the end by swallow.

Add spinach near the end

Baby spinach is only undercut. Long cooking makes it dark and takes freshness.

Stir regularly

Starch settles on the bottom of the pot. Stirring prevents sticking and makes the sauce creamier.

Variations

How to adapt this recipe

Replace Parmesan with feta and add black olives. This makes the pasta saltier and more Mediterranean.

Fry diced chicken briefly in front of the onion and cook it with the pasta.

Nutrition per serving

545kcal
76.0 gCarbohydrates
19.0 gProtein
17.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Mediterranean one-pot pasta with tomatoes and spinach

Short pasta such as penne, fusilli or rigatoni is good because it can cook evenly and absorb sauce.

Then there was too much liquid in the pot or the pasta was cooked for too long. Check early and add liquid only as needed.

Yes, rocket, Swiss chard or finely chopped kale work. Do not add tender leaves until the end.

Yes, but with a little water or broth. Pasta absorb liquid when standing and otherwise becomes dry.

Keep cooking

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