One-pot comfort that’s quick enough for weeknights and bright enough for monthnight leftovers: Dutch oven pasta with spinach brings tender pasta, summer vegetables, and a tomatoey broth together in one heavy pot. If you like simple stovetop meals that deliver big flavor with minimal cleanup, this delivers — and it’s in the same spirit as other cozy skillet recipes like creamy gnocchi with spinach and feta.
Why you’ll love this dish
This recipe is the kind of dinner that hits all the right notes: fast, flexible, and forgiving. It cooks everything together in one Dutch oven so you skip boiling a separate pot of pasta, you get vegetables tucked into the sauce, and the spinach adds a fresh finish without extra fuss.
“An easy, one-pot dinner that tastes like you spent an hour but only takes 30 minutes — perfect for busy nights.” — home cook’s quick review
Reasons to reach for it:
- Weeknight-friendly: hands-on time is short and cleanup is minimal.
- Budget-smart: pantry staples + a couple of fresh veggies.
- Kid- and picky-eater adaptable: swap vegetables or cheese easily.
- Balanced: carbs, veggies, and a touch of protein if you add beans or chicken.
How this recipe comes together
Start by softening the aromatics, then build flavor with sautéed veggies and tomatoes. Adding dry pasta and water lets the pasta cook right in the sauce so it absorbs flavor. Finish by stirring in fresh spinach to wilt gently — this keeps the greens bright and preserves nutrients. Expect about 25–30 minutes total from start to finish: 5–10 minutes to prep, then roughly 20 minutes cooking time.
What you’ll need
- 8 ounces penne or rotini pasta (short shapes hold sauce well)
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes with juices
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach
- 4 cups water (or low-sodium vegetable/chicken broth for extra flavor)
- Grated Parmesan, optional for serving
Ingredient notes and substitutions:
- Pasta: regular durum wheat pasta works best; gluten-free penne can be used but check package cook time and texture.
- Tomatoes: use fire-roasted diced tomatoes for a smoky note.
- Greens: baby kale or Swiss chard can replace spinach — add a touch earlier to allow more wilting time.
- Protein: canned white beans, cooked chicken, or sausage make it heartier.
Step-by-step instructions
- Heat a 5–7 quart Dutch oven over medium heat and add 2 tablespoons olive oil. Warm until shimmering.
- Add the chopped onion and sauté 4–5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in minced garlic and cook 30–45 seconds until aromatic — don’t let it burn.
- Add the chopped bell pepper and sliced zucchini. Sauté 4–6 minutes until softened but still showing some texture.
- Mix in the halved cherry tomatoes, the can of diced tomatoes with juices, 1 teaspoon Italian seasoning, and season with salt and pepper. Bring the mixture to a gentle simmer.
- Add the dry pasta and pour in 4 cups of water (or broth). Press the pasta down so it’s submerged.
- Cover the Dutch oven and cook over medium heat for 15–20 minutes, stirring every 5 minutes to prevent sticking and to check doneness. If the pot runs dry before the pasta is tender, add a splash more water.
- When the pasta is tender and most liquid is absorbed, stir in 2 cups fresh spinach and fold until wilted, about 1–2 minutes. Taste and adjust seasoning.
- Serve warm with grated Parmesan if desired.
Quick timing recap: prep 5–10 minutes, cook 20 minutes. Stirring every 5 minutes is important to avoid clumping.
How to serve Dutch Oven Pasta with Spinach
Serve it straight from the pot for casual family dinners, or spoon onto warm plates and sprinkle with freshly grated Parmesan and a drizzle of good olive oil for a slightly elevated presentation. For a heartier meal, add a simple protein on the side — grilled chicken or a splash of drained canned beans work well. If you enjoy Dutch oven meals often, you might also like pairing this lighter pasta with a richer main like a classic dutch oven pot roast for a weekend dinner party.
Pairings and plating ideas:
- Crunchy green salad and crusty bread for dunking.
- Lemon wedges on the side to brighten the tomato and spinach flavors.
- Toasted pine nuts or breadcrumbs for texture.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: You can freeze, but pasta texture softens after thawing. Freeze in a shallow airtight container up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, stirring until hot. Microwave in a covered dish with 30–60 second intervals, stirring between, and add a little liquid if dry.
Food safety note: don’t leave cooked pasta at room temperature for more than 2 hours.
Helpful cooking tips
- Use even-size veggie cuts so everything cooks uniformly.
- If you prefer a saucier pasta, add an extra 1/2–1 cup water or broth.
- Stirring every 5 minutes prevents pasta from sticking to the pot and helps release starch to thicken the sauce.
- If the sauce tastes flat at the end, a splash of vinegar or a squeeze of lemon brightens it instantly.
- For deeper flavor, sauté the onion a touch longer until lightly golden before adding the other vegetables.
Creative twists
- Mediterranean: Add olives, capers, and a handful of crumbled feta at the end.
- Protein boost: Stir in a can of drained cannellini beans with the tomatoes, or add sliced cooked sausage early when sautéing.
- Vegan: Skip Parmesan or use a plant-based sprinkle; use vegetable broth for richer flavor.
- Creamy version: Stir in 1/2 cup cream or mascarpone at the end for a silky sauce.
- Spice it up: Add red pepper flakes with the Italian seasoning or a pinch of smoked paprika for warmth.
Common questions
Q: Can I use a different pasta shape?
A: Yes — any short pasta like penne, rotini, fusilli, or orecchiette works. Cooking time may vary slightly; check for al dente and adjust liquid if needed.
Q: What if my pasta isn’t fully cooked but the liquid is gone?
A: Add 1/4–1/2 cup hot water or broth, stir, cover, and continue cooking until al dente. The key is occasional stirring to prevent sticking.
Q: Is this recipe freezer-friendly?
A: It is freezer-friendly, but pasta texture can soften after freezing. If you plan to freeze, undercook the pasta slightly (by 1–2 minutes) so it holds up better after reheating.
Q: Can I make this with dried spinach or frozen spinach?
A: Frozen spinach works — thaw and squeeze out excess water before adding, and add it a minute earlier than fresh. Dried spinach won’t provide the same texture or flavor.
Q: How can I make this lower sodium?
A: Use no-salt-added canned tomatoes and low-sodium broth, and season to taste at the end. Fresh herbs and a squeeze of lemon help boost flavor without more salt.
Q: Will this stick to a non-Dutch oven pan?
A: A heavy-bottomed pot works best because it distributes heat evenly. Thin pans may require more attentive stirring and lower heat to prevent burning.
If you want other hands-off, comforting stove-to-table meals, explore similar recipes or techniques that make dinner effortless and delicious.
Dutch Oven Pasta with Spinach
Ingredients
Pasta and Broth
- 8 ounces penne or rotini pasta Short shapes hold sauce well.
- 4 cups water or low-sodium broth Using broth enhances flavor.
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped Yellow or sweet onion works best.
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped Any color bell pepper is fine.
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes with juices Fire-roasted tomatoes can add a smoky note.
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach Can substitute with baby kale or Swiss chard.
Seasoning
- to taste salt and freshly ground black pepper
Toppings
- to taste grated Parmesan Optional for serving.
Instructions
Preparation
- Heat a 5–7 quart Dutch oven over medium heat and add 2 tablespoons olive oil.
- Add the chopped onion and sauté for 4–5 minutes until translucent and fragrant.
- Stir in minced garlic and cook for 30–45 seconds until aromatic.
- Add the chopped bell pepper and sliced zucchini. Sauté for 4–6 minutes until softened.
- Mix in halved cherry tomatoes, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
Cooking
- Add the dry pasta and pour in 4 cups of water or broth, pressing the pasta down so it’s submerged.
- Cover the Dutch oven and cook over medium heat for 15–20 minutes, stirring every 5 minutes.
- If the pot runs dry before the pasta is tender, add a splash more water.
- When the pasta is tender and most liquid is absorbed, stir in fresh spinach and fold until wilted, about 1–2 minutes.
Serving
- Serve warm, optionally with grated Parmesan.