Spinach One-Pot Pasta Recipe

Introduction

This Spinach One-Pot Pasta is a quick and flavorful meal that combines tender pasta with fresh spinach and a savory anchovy-infused sauce. It’s perfect for a nutritious weeknight dinner with minimal cleanup.

Ingredients

• Salt
• 12 ounces short-shaped pasta, such as orecchiette or fusilli
• 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
• Olive oil
• 4 to 6 oil-packed anchovies, depending on preference
• 3/4 cup grated Parmesan, plus more for garnishing, if desired
• 1/4 teaspoon red-pepper flakes
• 1 lemon, halved

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup pasta water.
2. Step 2: Place the spinach in a large colander in the sink. Drain the pasta over the spinach. Drizzle with olive oil and stir to prevent the noodles from sticking.
3. Step 3: Wipe out the pot and place it over medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies (it might splatter), stirring until they start to dissolve, about 30 seconds.
4. Step 4: Pour the pasta and spinach back into the pot. Add the grated Parmesan and red-pepper flakes, stirring until a glossy sauce forms and the spinach fully wilts, about 1 to 2 minutes. If the pasta looks dry, add the reserved pasta water 1 or 2 tablespoons at a time. Use two forks to separate any spinach clumps, if needed.
5. Step 5: Squeeze a lemon half over the pasta. Taste and season with more salt or lemon as needed. Garnish with additional Parmesan if desired and serve immediately.

Tips & Variations

• For a milder flavor, reduce the number of anchovies or omit the red-pepper flakes.
• Use baby spinach for a quicker wilting time and tender texture.
• Add toasted pine nuts or a handful of chopped fresh herbs like parsley for extra texture and freshness.
• If you prefer, substitute grated pecorino cheese for Parmesan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh but holds up well for a quick next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and drain it well to avoid excess moisture that can make the dish watery.

What if I don’t have anchovies?

If you don’t have anchovies, you can omit them or substitute with a teaspoon of anchovy paste or a splash of soy sauce for umami flavor, though the taste will be slightly different.

Spinach One-Pot Pasta Recipe

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★★★★★

5 from 61 reviews

This easy and delicious Spinach One-Pot Pasta combines tender pasta and fresh spinach with a savory anchovy and Parmesan sauce. Prepared in a single pot, this flavorful dish is perfect for a quick weeknight meal that delivers comfort and nutrition with minimal cleanup.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• Salt, to taste
• 12 ounces short-shaped pasta, such as orecchiette or fusilli
• 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
• 2 tablespoons olive oil, plus more for drizzling
• 4 to 6 oil-packed anchovies, depending on preference
• 3/4 cup grated Parmesan cheese, plus more for garnishing, if desired
• 1/4 teaspoon red-pepper flakes
• 1 lemon, halved

Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup of the pasta water before draining.
2. Drain Pasta over Spinach: Place the spinach in a large colander set in the sink. Drain the pasta directly over the spinach, allowing the hot pasta water and residual heat to slightly wilt the greens. Drizzle the pasta and spinach with olive oil and stir gently to prevent noodles from sticking.
3. Prepare Anchovy Sauce: Wipe out the pot and place it on medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies (the oil may splatter). Stir continuously until the anchovies dissolve and form a flavorful base, about 30 seconds.
4. Combine and Cook: Pour the pasta and spinach mixture back into the pot with the anchovy oil. Add the grated Parmesan cheese and red-pepper flakes. Stir continuously until a glossy sauce forms and the spinach fully wilts, about 1 to 2 minutes. If the mixture appears too dry, add the reserved pasta water a tablespoon or two at a time to loosen the sauce. Use two forks if necessary to separate spinach clumps.
5. Finish and Serve: Squeeze the juice of one lemon half over the pasta, stirring to combine. Taste and adjust seasoning with additional salt or lemon juice as needed. Garnish with extra Parmesan cheese if desired, then serve immediately.

Notes

• Using oil-packed anchovies adds a rich umami flavor and eliminates the need for extra salt, so season carefully.
• Adjust the number of anchovies to your preference for intensity of flavor.
• Reserve pasta water carefully; it helps create a smooth sauce that clings to noodles.
• Use two forks to gently separate spinach clumps for even distribution.
• For a milder dish, reduce or omit the red-pepper flakes.
• Freshly grated Parmesan cheese gives the best flavor and melts smoothly into the sauce.

Keywords: spinach pasta, one-pot pasta, Italian pasta, quick pasta recipe, anchovy pasta, healthy pasta dish