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One-Pot Tomato & Spinach Spaghetti

Spaghetti has never looked so good.

20 mins
4 Serving(s)
One-Pot Tomato & Spinach Spaghetti


  • 2 tbsp. olive oil
  • 1 cup onion, chopped
  • 4 garlic cloves, minced
  • 2 cups chicken stock
  • 2 tbsp. tomato paste
  • 1 cup grape or cherry tomatoes, halved lengthwise
  • 1 tsp. dried Italian seasoning
  • 8 oz. spaghetti
  • 1 pkg. baby spinach
  • 1/4 cup Parmesan cheese, grated


  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil, onion and garlic to pan and sauté 3 minutes or until onion starts to brown.
  2. Add chicken stock and whisk in tomato paste. Stir in tomatoes, Italian seasoning and pasta. Bring to a boil and stir to submerge noodles in liquid.
  3. Cover, reduce heat to medium-low and cook about 7 minutes or until pasta is al dente.
  4. Add spinach, stirring until it wilts. Remove from heat and cover. Let stand 5 minutes. Sprinkle with Parmesan cheese before serving.