Dutch Oven Pasta with Spinach
A quick and flavorful one-pot pasta dish with spinach, summer vegetables, and a tomatoey broth, perfect for busy weeknights.
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.
Notes
Store in the refrigerator for 3–4 days in an airtight container. Freezing is possible but may change texture; undercook pasta slightly if freezing. Reheat gently with added liquid.