One-Pot Pasta with Spinach and Tomatoes

I followed the recipe exactly EXCEPT I added cooked, crumbled up bacon.  We thought it was delicious and both had seconds.  I think the leftovers aren't long for this world!! 

This recipe is SO easy to make, it tastes wonderful, and it's easy on your wallet!  It's one of my go-to weeknight meals.  I use 'barilla plus' pasta and low sodium vegetable stock.  This is also a great recipe to add your favorite veggies to.  I like to add sliced cremini mushrooms and extra fresh halved cherry tomatoes sometimes.  If you have a smaller pot or dutch oven, break the spaghetti in half so it's all submerged at once.

I made this for dinner tonight, with a few changes. I followed the directions exactly, except I cooked the onion and garlic with ground beef and used beef broth instead of chicken. I also used rotini noodles instead of spaghetti noodles.They take longer to cook than spaghetti, so I figured they'd hold up a bit better, which they did. 
My so usually wont eat tomato, onion, or spinach, but he loved everything about this dish! He's 4 and hald years old, and super picky. So this was a major success and I will definitely be making it again! 

So quick and easy.. and delicious! Next time I will add sweet Italian sausage for a little more protein. Loved it!

Hearty, tasty, and colorful. I made a vegan version with vegetable broth, Parma parmesan cheese, and Tofurky andouille sausage. I used fusilli pasta.

My response to one pot pasta: "Surely you must be joking, chef!" The sauce becomes infused with starch, which takeds over everything.

My recipie was different except for the method of incorporating the uncooked pasta. It started with 1/2 head of garlic, which promply was overcome by starchiness. I didn't use spinach but considering how slimy the noodles were, cooked spinach would be too much. 

Canned spaghetti comes close.as a match.

never again....

Made this tonight and with only two changes. I only had beef stock, so decided to substitute it for the chicken stock and I used whole grain rotini. I served it as a side dish to sirloin steak so my serving size was cut in half. Excellent and is a definite make again!

If we could rate in halves, I'd give it a 3-1/2.  I doubled the recipe, and followed the instructions to the letter.  We had ample sauce, nothing stuck to the bottom of the pan, and yes, I used the full 20 oz of spinach.  I used spaghetti, but I think a shaped pasta may be a better choice to carry the sauce from bowl to mouth.  I also used a heavily-seasoned no-salt stock, and I think a switch to another brand may push my rating to 4 stars, or so I hope.  The seasoning in the stock was a bit 'off.'  But other than that, it's a keeper in this household -- easy, fast, and so filling I couldn't finish the 2 cup serving.

This dish was so simple to make and so delicious. I followed directions exactly and was very, very pleased with the result.  I will try adding a protein next time. The surprise was my husband, who usually balks at new things, asked how I did that as he really enjoyed it.  I think using the whole wheat pasta (I used a corkscrew pasta) and cooking it in the broth and tomatoes is such a great idea, really pumps up the flavor.  I could have eaten several helping!!  Thanks for a great recipe and one which can be modified to fit what you have on hand.

I didn't have whole wheat pasta so next time, for sure.  But this was fantastic and soooooo easy.  I made a double batch.  My teenager couldn't get enough.  Definitely a keeper.

Cooking the noodles in the sauce really infuses flavor in the noodles. I followed the recipe and after the noodles softened, I felt it need more sauce; had a 1/2 cup of tomato juice in the refrigerator, added that & it was perfect for my taste. Good, quick weeknight meal.

This was delicious and extremely simple to make.  We all loved it and will definitely be making it again.  I added freshly cooked Italian sausage but is great alone or with chicken, meatballs etc.

My husband and I enjoyed it very much.  So much we had the remainder the next day too!

What's really nice is the ingredients are usually in my kitchen. Very quick to make. Was a big surprise at how delicious it is! Have made numerous times since I found it!

We live on an out island in the Bahamas and it is rare that a Cooking Light recipe features ingredients we can actually obtain. But here we are with fresh tomatoes and fresh spinach and fresh garlic and onions...oooh, this recipe will work! And work it did. Really a very tasty dish--the strands of spaghetti were coated with a silky goodness, the spinach stood up to the pasta, and the fresh cherry tomatoes held it all together. We ate it with a side of grilled andouille sausage and we would cook the same dish again!

This is being added to our regular rotation. It was really tasty! Because the canned tomatoes and chicken stock I had on hand wasn't salt free, I reduced the amount of added salt to 1/4 tsp. I also added some fresh shredded basil along with the spinach. Love the idea that I don't have to boil all that water. It's always felt like a waste, especially during drought conditions!

I made based on recipe and really enjoyed this. So easy and in one pot! I used a can of diced tomatoes and a few chopped Roma tomatoes. I'm going to add some grilled chicken next time. I'll definitely make again! Good for family and friends for dinner.

We thought this recipe was amazing. It was so quick and easy, perfect for a busy night. Unlike the other reviews, I thought the amount of liquid and the amount of spinach were perfect. Most of the liquid was absorbed and what wasn't kind of worked with the starch from the pasta to make an almost creamy like texture on the noodles. I used regular diced tomatoes and not petite. One important note: During step 5, it doesn't say to stir the noodles periodically, but you'll need to as they want to stick to the bottom of the pan.

very easy, healthy and attractive. I will need to reduce the amount of liquid. Definitely will make this again

Good comfort food. I did not have problems with the pasta sticking or breaking, but I used an extra can of tomatoes when I discovered I only had 5 ounces of spinach to use.

Good flavor but was sticky/gummy and the pasta came apart after cooking. I think I'd boil the pasta separately if I made this again. Also, used about 1/2 the recommended spinach. 10 oz is a lot!