One Pot Spinach Tomato And Ricotta Pasta Recipes

ONE-POT PASTA WITH SPINACH AND TOMATOES

One-Pot Pasta With Spinach and Tomatoes image

This one-pot pasta dinner is simple, fresh, and healthy-what's not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application. Looking for more one-pot pasta recipes? Check out these easy, comforting recipes here.

Provided by Ann Taylor Pittman

Time 29m

Yield Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine (such as Barilla)
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 333, Carbohydrate 55 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, Sodium 538 mg

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA

One-Pot Spinach, Tomato, and Ricotta Pasta image

Quick and easy one-pot ricotta pasta.

Provided by Terri

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen chopped spinach
1 ½ cups vegetable broth
1 cup water
1 ½ teaspoons garlic powder
1 (8 ounce) package penne pasta
8 ounces ricotta cheese
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g

ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY

One-Pot Spinach And Tomato Pasta Recipe by Tasty image

Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach

Provided by Pierce Abernathy

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 oz dried whole wheat penne
1 tablespoon olive oil, plus 1 tsp, divided
½ yellow onion, diced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
¾ cup diced tomato, 1 can, with juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup shredded rotisserie chicken
1 cup baby spinach

Steps:

Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
Store the leftovers in the fridge for the rest of the week.
*Vegan/Vegetarian Substitution: Omit the shredded chicken.
Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 56 grams, Fat 14 grams, Fiber 5 grams, Protein 33 grams, Sugar 8 grams

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Pasta With Herbed Ricotta, Tomatoes and Spinach image

Provided by Molly O'Neill

Categories dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 pound penne
1/2 cup pine nuts, toasted

Steps:

Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams

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