Spinach Tomato Pasta Recipes

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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

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

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

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