Description

A lightened-up, one-pot creamy tomato spinach pasta made with whole-wheat noodles, fresh spinach, and Greek yogurt for a creamy texture without the heaviness. It’s quick, flavorful, and made entirely with pantry staples.

Ingredients

Whole-wheat spaghetti or short pasta, 8 oz (about 225 g)

1 tablespoon olive oil

1 yellow onion, finely chopped

3 cloves garlic, minced

1.5 cups cherry tomatoes, halved (or 1 can diced tomatoes)

1 cup tomato passata or crushed tomatoes

2.5 cups low-sodium vegetable or chicken broth (more as needed)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Fine sea salt and black pepper, to taste

5–6 cups baby spinach

1/3 cup plain Greek yogurt (or plain skyr)

Grated Parmesan, for serving (optional)

1 teaspoon lemon zest

1 tablespoon lemon juice

Fresh basil, chopped (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion with a pinch of salt and sauté until translucent, about 4–5 minutes.
Add garlic and red pepper flakes and sauté for 30 seconds.
Stir in cherry tomatoes and cook until blistered, about 2 minutes.
Pour in tomato passata and broth. Bring to a simmer.
Add dry pasta and stir well to prevent sticking.
Cook uncovered, stirring occasionally, for 8–10 minutes until pasta is al dente and sauce thickens. Add splashes of broth or water as needed.
Add baby spinach in handfuls, stirring until wilted.
Remove from heat and let cool slightly. Stir in Greek yogurt, lemon zest, and lemon juice until creamy.
Season with salt and black pepper to taste.
Serve hot, garnished with Parmesan and chopped basil if desired.

Notes

For a protein boost, add cooked chicken, chickpeas, or shrimp.

To keep it dairy-free, substitute yogurt with cashew cream or oat milk and nutritional yeast.

Add more vegetables like zucchini, mushrooms, or roasted red peppers for variety.

Use gluten-free pasta if needed, adjusting liquid amounts carefully.

Don’t boil after adding yogurt to prevent curdling.

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Category: Main Course
Method: One-Pot
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 7g
Sodium: 480mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 8g
Protein: 14g
Cholesterol: 5mg