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Any busy parent knows that weeknight meals are all about an easy recipe that is healthy, delicious, and kid-approved! My weeks have been extra hectic recently, and One-Pot meals have been completely saving me on those nights when I can’t deal with one more thing. Today I thought I would share a fan favorite in my home: My One-Pot Tomato Basil Pasta!
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This is quite literally the easiest recipe ever. You basically dump everything into a dutch oven (or a stockpot with a tight lid) and light a fire under it. You can use any type of pasta you have on hand, just make sure to adjust the cooking times depending on whichever one you choose. I overcook this recipe a little bit when I’m making it for Mateo so that it’s extra soft for his baby gums!
And speaking of kiddos, spinach is a hidden ingredient in this recipe to get some greens into picky toddlers’ stomachs. Major is a bit finicky when it comes to greens, and this totally works on him! If you’re not making this for young kids, try adding a pinch of chili flakes for a little kick!
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Equipment…
- Dutch Oven (or stockpot with a tight lid)
Ingredients…
(Serves 4)
- 16oz. Pasta of your choice (I used Penne, but it’s great with Casarece or Fusilli too!)
- 28oz. can of Diced Tomatoes
- 2 cups Chicken Broth
- 1 Yellow Onion, halved and sliced into half-moons
- 3 Garlic Cloves, sliced
- ½ cup Fresh Basil Leaves, rinsed, plus more for garnish
- 1 tsp Oregano
- 2 tbsp Salt, (if using low sodium chicken broth. If using full sodium chicken broth, use 1 tbsp instead)
- A splash of Extra Virgin Olive Oil
- 2 large handfuls of Baby Spinach, rinsed
Step 1
Add Ingredients
In a large dutch oven or stockpot, add the pasta, tomatoes, chicken broth, sliced onion, sliced garlic, basil, seasonings, and olive oil, and cover with the lid. Bring to a boil (about 10-15 minutes) and reduce heat to medium-low. Continue cooking with the lid still on until the pasta is al-dente (about 10-15 minutes, depending on the type of pasta used).
Step 2
Stir in Spinach
Once cooked through, remove the pot from heat and stir in your spinach, folding it gently into the pasta until well combined. Recover the pot with the lid and allow it sit for an additional 10 minutes. You’ll know it’s ready when the spinach has wilted.
Step 3
Serve
Stir and serve with some Parmigiano Reggiano and enjoy!
One-Pot Tomato Basil Pasta
Equipment
- Dutch Oven
Ingredients
- 16 oz. Pasta, I used Penne, but it's great with Casarece and Fussili too!
- 28oz. can Diced Tomatoes
- 2 cups Chicken Broth
- 1 Yellow Onion, halved and sliced into half moons
- 3 cloves Garlic, sliced
- ½ cup Fresh Basil, rinsed, plus more for garnish
- 1 tsp Oregano
- 1 tbsp Salt, (if using Low Sodium Chicken Broth, add another tbsp)
- 1 tbsp Extra Virgin Olive Oil
- 6 oz. Baby Spinach, rinsed
Instructions
- In a large dutch oven or stockpot, add the pasta, tomatoes, chicken broth, sliced onion, sliced garlic, basil, seasonings, and olive oil, and cover with the lid. Bring to a boil (about 10-15 minutes) and reduce heat to medium-low. Continue cooking with the lid still on until the pasta is al-dente (about 10-15 minutes, depending on type of pasta used).
- Once cooked through, remove the pot from heat and stir in your spinach, folding it gently into the pasta until well combined. Recover the pot with the lid and allow it sit for an additional 10 minutes. You'll know it's ready when the spinach has wilted.
- Stir and serve with some Parmigiano Reggiano and enjoy!
Nutrition
Photographs by Julia Dags | Happily Eva After, Inc. © 2021 All Rights Reserved
Eva, thank you! Busy moms need these easy, kids friendly recipes. This was perfect for tonight needng a meatless meal on Lent that I didn’t plan for. Everyone happily ate it! I didn’t have basil on hand so just use dried. And I think the salt might need to be a teaspoon not a tablespoon…
Keep these up!!