I build this healthy pasta in one pot so the noodles soak up the saucy tomato flavor, I fold in a mountain of spinach until it wilts silky, and I finish with a little Greek yogurt for creaminess without the heaviness.

Why You’ll Love This Recipe

I keep it weeknight-simple with pantry staples, I skip the heavy cream, and I still get a luscious, clingy sauce that coats every strand. I also cook the pasta directly in the sauce so I save dishes and capture extra starch for a naturally glossy finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole-wheat spaghetti or short pasta

• Olive oil

• Yellow onion, finely chopped

• Garlic, minced

• Cherry tomatoes, halved (or canned diced tomatoes)

• Tomato passata or crushed tomatoes

• Low-sodium vegetable or chicken broth

• Dried oregano and red pepper flakes

• Fine sea salt and black pepper

• Baby spinach

• Plain Greek yogurt (or plain skyr)

• Grated Parmesan (optional, for serving)

• Lemon zest and juice

• Fresh basil, chopped (optional)

Directions

1. Warm the pot: I heat olive oil over medium and sauté the onion with a pinch of salt until translucent, 4–5 minutes.

2. Build the base: I stir in garlic and red pepper flakes for 30 seconds, then add cherry tomatoes to blister 2 minutes.

3. Add liquids and pasta: I pour in passata and broth, bring to a lively simmer, then add the dry pasta. I stir well to prevent sticking.

4. Simmer to al dente: I cook uncovered, stirring occasionally, until the pasta is just shy of al dente and the sauce thickens, 8–10 minutes (adding small splashes of broth or water if it gets too tight).

5. Wilt the greens: I add the spinach in handfuls, stirring until just wilted.

6. Make it creamy: Off the heat, I whisk in the Greek yogurt, lemon zest, and a squeeze of lemon juice until the sauce turns velvety. I taste and adjust salt and pepper.

7. Finish and serve: I plate it, shower with Parmesan and basil if I like, and serve immediately.

Servings and timing

I get about 4 servings. I spend roughly 10 minutes on prep and 15–18 minutes cooking, for a total of about 25–30 minutes.

Variations

• Protein boost: I fold in cooked shredded chicken, chickpeas, or seared shrimp at the end.

• Dairy-free: I swap the yogurt for 1/3 cup unsweetened cashew cream or a splash of oat milk plus 1 teaspoon nutritional yeast.

• Extra veg: I add sliced zucchini, mushrooms, or roasted red peppers with the onions.

• Gluten-free: I use a sturdy gluten-free pasta and watch the liquid closely, adding splashes as needed.

• Spicier: I bloom a bit more red pepper flakes with the garlic or finish with Calabrian chili paste.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. For the best texture, I reheat gently in a skillet over medium heat with a splash of water or broth, tossing until hot and saucy. I avoid freezing if I’ve added yogurt; without dairy, it freezes up to 2 months, though the pasta softens slightly.

FAQs

Can I use regular pasta instead of whole-wheat?

I do, and it works perfectly; I just reduce the liquid slightly if needed and check doneness a minute earlier.

How do I keep the yogurt from curdling?

I take the pot off the heat and let it cool 30–60 seconds, then I whisk in the yogurt. I never boil the sauce after adding dairy.

What if my sauce gets too thick before the pasta is done?

I add broth or hot water a splash at a time and keep stirring; the starch from the pasta tightens the sauce as it cooks.

Can I make this truly one-pot with proteins?

I brown sausage or diced chicken first, remove it, build the sauce, cook the pasta, then stir the protein back in at the end.

How do I make it extra creamy without dairy?

I blend 1/2 cup soaked cashews with 3/4 cup hot water until silky and stir it in off heat, or I puree a ladle of the sauce to thicken naturally.

Conclusion

I lean on simple ingredients, one-pot efficiency, and a light creamy finish to turn weeknight staples into a satisfying, feel-good pasta. With a few pantry tweaks and smart add-ins, I make it exactly as hearty, spicy, or veggie-packed as I want—every time.