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–+ servings
one pot pasta in bowl
Erin Antoniak

Healthy One Pot Pasta Recipe

4.92 from 47 votes
This one pot pasta is everything you want in a weeknight dinner — easy, delicious, and ready in about 35 minutes with minimal cleanup. Packed with veggies and made all in one pan, it's a nutrient-rich meal the whole family will love!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: dinner, one-pot
Cuisine: American
Calories: 212
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 12 oz box brown rice fusilli pasta uncooked (I used Jovial)
  • 1 large head broccoli chopped into small florets
  • 1 package sliced mushrooms
  • 1 can diced tomatoes
  • 1 1/2 cups jarred pasta sauce I used Rao's
  • 3 cups low sodium stock chicken or veggie
  • 1 tsp salt
  • 1/2 pepper
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flake
  • 1 bag fresh spinach
  • parmesan cheese for topping

Method
 

  1. In a large sauce pan or dutch oven, heat olive oil over medium high heat.
  2. Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.
  3. Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.
  4. Cover with lid and bring to boil.
  5. Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. There can be a little liquid left as it will thicken as it continues to sit, but you don't want it to be soup-y.
  6. Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.
  7. Top with freshly grated parmesan cheese.

Nutrition

Calories: 212kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 539mgPotassium: 693mgFiber: 6gSugar: 5gVitamin A: 3283IUVitamin C: 70mgCalcium: 86mgIron: 2mg

Video

Notes

  • Don't add the spinach until the very end. Once the pasta is cooked and you've turned off the heat, stir in the whole bag of fresh spinach, cover with the lid, and let it sit for 5 minutes. It wilts perfectly without getting mushy!
  • It's okay if there's a little liquid left. You don't want soup-y pasta, but you also don't need to cook it until every drop is gone. Pull it when about 80-90% of the liquid is absorbed — it will continue to thicken as it sits.
  • Use broth instead of water. The recipe calls for it, and it really does make a difference! Broth adds so much more flavor to the base than plain water, so don't skip it if you can help it.

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