One-Pot Pasta with Kalamatas and Spinach

One-pot baked pasta with kalamata olives, spinach, vegan dairy-free feta, and chopped fresh dill

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This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.


One-pot baked pasta with kalamata olives, spinach, vegan dairy-free feta, and chopped fresh dill

One-Pot Pasta with Kalamatas and Spinach

Prep time: 30 mins
Total time: 30 mins
Yield: 8 people

Recipe Notes

For an even simpler dish, use 12 ounces frozen spinach for fresh if you like.


  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 1 pound small pasta, such as ditalini or orzo (Bite-size pasta works well too.)
  • 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
  • 2 cans (15-16 oz each) small or large white beans, such as Navy, Cannellini, or Great Northern, drained
  • 1 cup pitted and coarsely chopped Kalamata olives
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons salt
  • 12 ounces (packed 2 quarts) fresh spinach or 1 package (10 to 16 ounces) frozen, thawed
  • 1 cup (4 oz) crumbled feta cheese (optional), plus extra for sprinkling
  • 1/4 cup chopped fresh dill, optional


  • Heat oil over medium-high heat in a large soup kettle. Add onion; sauté until translucent, about 5 minutes. Add pasta, tomato sauce, 1 quart of water, beans, olives, and oregano, and salt. Cover and simmer until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in spinach, and optional feta and dill until wilted. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender, just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.

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