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96% would make again

One-Pot Spinach And Tomato Pasta

by Pierce Abernathyfeatured in 3 Meals, 1 Snack, $10 Meal Plan


for 2 servings

  • 4 oz dried whole wheat penne (115 g)
  • 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 (150 g), 1 can, with juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded rotisserie chicken (125 g)
  • 1 cup baby spinach (40 g)

Nutrition Info

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    Calories 482
    Fat 14g
    Carbs 55g
    Fiber 5g
    Sugar 7g
    Protein 33g

Estimated values based on one serving size.


  1. 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
  2. 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.
  3. Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
  4. Store the leftovers in the fridge for the rest of the week.
  5. *Vegan/Vegetarian Substitution: Omit the shredded chicken.
  6. Enjoy!