I’ve got a Spinach Pasta made with just six pantry staples and one surprising ingredient that cuts cooking time.

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I never thought a ten minute dinner could feel this grown up, but my Easy Tomato and Spinach Pasta proves it. Bright tomatoes meet garlic and heaps of fresh baby spinach fold in, making colors pop and flavor really sing.

It’s the kind of Spinach Tomato Pasta that looks like you tried way harder than you actually did, and I admit I usually wing this one. Leftovers surprise you, guests ask for the recipe, and it fits right into my stash of Easy Pasta Recipes for nights when you’re tired but not willing to eat sad food.

Give it a go, you’ll wanna make it again.

Ingredients

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Pasta: Mostly carbs for quick energy, some protein, great filler when you need comfort.
Olive oil: Healthy fats, helps absorb nutrients, gives richness but dont overdo it.
Onion: Adds sweetness and depth when cooked plus small amounts of fiber.
Garlic: Punchy flavor, tiny protein, may boost immunity, but sometimes leaves bad breath.
Tomatoes: Juicy, slightly acidic, provide vitamin C, potassium and natural sweetness.
Spinach: Packed with iron, fiber, vitamins A and K, wilts quick into sauce.
Parmesan: Salty umami punch, a bit of protein and calcium, makes dish richer.

Ingredient Quantities

12 ounces (340 g) pasta, penne or spaghetti, not super picky

2 tablespoons olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, undrained

1/2 cup vegetable broth or reserved pasta water

4 cups fresh baby spinach, packed (about 5 to 6 ounces)

1/4 cup grated Parmesan cheese plus extra for serving

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes optional for a little kick

1 tablespoon lemon juice optional but brightens it up

1 tablespoon butter optional for a silkier finish

Handful fresh basil roughly chopped optional

How to Make this

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1. Bring a large pot of water to a boil, salt it well, and cook 12 ounces pasta (penne or spaghetti, whatever you got) until just al dente; before draining, scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté until soft and translucent, about 4 to 6 minutes.

3. Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown, then stir in 1 can (1
4.5 oz) diced tomatoes with their juices.

4. Pour in 1/2 cup vegetable broth or use some of the reserved pasta water, bring to a gentle simmer, and add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want a little kick. Let the sauce simmer 4 to 6 minutes so it thickens a bit.

5. Pile in 4 cups fresh baby spinach in batches, stirring each batch until wilted so it blends into the tomato sauce. Don’t overcook it; you want bright green, not mush.

6. Add the drained pasta to the skillet and toss to combine, adding more of the reserved pasta water a tablespoon at a time to loosen the sauce and make it glossy.

7. Stir in 1/4 cup grated Parmesan cheese and 1 tablespoon butter if using, off the heat or on very low so the cheese melts into a creamy coating. Squeeze in 1 tablespoon lemon juice if you want a bright lift.

8. Taste and adjust seasoning with extra salt or pepper if needed, and add more red pepper flakes if you like heat. If the sauce seems dry, add another splash of the reserved pasta water.

9. Serve right away with extra grated Parmesan and a handful of roughly chopped fresh basil sprinkled on top. Simple, fast, and honestly addictive.

Equipment Needed

Here’s what you’ll need to make this pasta, quick and simple:

1. Large pot for boiling pasta and saving that starchy pasta water
2. Large skillet or sauté pan (10 to 12 inch) for the sauce
3. Colander for draining the pasta
4. Chef’s knife for chopping onion, garlic and basil
5. Cutting board (preferably stable and roomy)
6. Wooden spoon or silicone spatula for stirring and wilting the spinach
7. Measuring cups and measuring spoons for oil, broth and seasonings
8. Tongs or a pasta fork to toss the pasta into the sauce
9. Can opener for the diced tomatoes
10. Microplane or fine grater for freshly grated Parmesan (optional but worth it)

FAQ

Q: Can I use fresh tomatoes instead of the canned diced tomatoes? A: Yes, use about 3 to 4 ripe medium tomatoes, chop them and cook a bit longer so the sauce reduces, you can peel them by blanching if you want a smoother sauce, and add a splash of broth or reserved pasta water if it gets too thick.

Q: How do I make this vegan or dairy free? A: Skip the Parmesan and butter, stir in 2 to 3 tablespoons nutritional yeast or a drizzle of good olive oil for richness, taste and adjust salt since cheese normally adds saltiness.

Q: What does reserved pasta water do and how much should I use? A: Pasta water is starchy and helps the sauce cling to the noodles, start with 1/4 cup and add more as needed up to 1/2 cup while tossing the pasta in the sauce, it also helps make the sauce silky when you finish cooking the pasta in it.

Q: My spinach got soggy and the sauce is watery how do I fix that? A: Add the spinach in batches so it wilts fast, drain off excess liquid from canned tomatoes before cooking or simmer the sauce a few minutes to reduce, finish with a short high heat toss so extra water evaporates.

Q: Can I swap the pasta for whole wheat or gluten free? A: Yes, just follow package cooking times and watch texture, whole wheat can be nuttier and chewier and gluten free can get gummy so undercook by 1 minute and finish cooking in the sauce with a splash of reserved pasta water.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days, reheat gently on the stove with a little broth or water to loosen the sauce or microwave with a splash of liquid, add fresh basil or a squeeze of lemon after reheating for brightness.

Easy Tomato And Spinach Pasta Recipe Substitutions and Variations

Pasta (penne or spaghetti): swap with fusilli or rigatoni for more sauce cling, use whole-wheat spaghetti for nutty flavor, or try gluten free brown-rice pasta if needed.
Olive oil: substitute avocado oil or grapeseed oil for a neutral taste, or use 1 tablespoon butter for a richer finish.
Fresh baby spinach: use baby arugula for a peppery bite, tender Swiss chard, or chopped kale that’s been massaged with a little oil to soften; frozen spinach (thawed and squeezed) works in a pinch.
Grated Parmesan: swap with Pecorino Romano or Grana Padano for similar salty sharpness, or use nutritional yeast or a store-bought vegan parmesan to keep it dairy free.

Pro Tips

1) Salt the pasta water like you mean it, then taste a piece before draining. If the sauce looks too thick save extra boiling water, a few tablespoons at a time, and add it while you toss to make the sauce cling and go glossy. Dont add cold water.

2) Sweat the onion low and slow so it gets sweet, then add garlic last so it doesnt burn. If the tomatoes taste too sharp toss in a tiny pinch of sugar or a splash of butter while it simmers to round the acids out.

3) Wash and spin the spinach dry, and add it in batches so each handful wilts quickly. If you want less volume chop the leaves first. Save a little raw spinach or basil for tossing on top at the end so you get a fresh pop.

4) Use real freshly grated Parmesan not the pre-shredded stuff, and stir it in off the heat so it melts smooth. Toss vigorously with pasta and hot reserved water to make a creamy emulsion. Taste and fix with more salt, pepper or a squeeze of lemon right at the end.

Easy Tomato And Spinach Pasta Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’ve got a Spinach Pasta made with just six pantry staples and one surprising ingredient that cuts cooking time.

Servings

servings

Calories

470

kcal

Equipment: Here’s what you’ll need to make this pasta, quick and simple:

Ingredients

12 ounces (340 g) pasta, penne or spaghetti, not super picky
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup vegetable broth or reserved pasta water
4 cups fresh baby spinach, packed (about 5 to 6 ounces)
1/4 cup grated Parmesan cheese plus extra for serving
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes optional for a little kick
1 tablespoon lemon juice optional but brightens it up
1 tablespoon butter optional for a silkier finish
Handful fresh basil roughly chopped optional

Directions

Bring a large pot of water to a boil, salt it well, and cook 12 ounces pasta (penne or spaghetti, whatever you got) until just al dente; before draining, scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté until soft and translucent, about 4 to 6 minutes.
Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown, then stir in 1 can (1
5 oz) diced tomatoes with their juices.
Pour in 1/2 cup vegetable broth or use some of the reserved pasta water, bring to a gentle simmer, and add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want a little kick. Let the sauce simmer 4 to 6 minutes so it thickens a bit.
Pile in 4 cups fresh baby spinach in batches, stirring each batch until wilted so it blends into the tomato sauce. Don’t overcook it; you want bright green, not mush.
Add the drained pasta to the skillet and toss to combine, adding more of the reserved pasta water a tablespoon at a time to loosen the sauce and make it glossy.
Stir in 1/4 cup grated Parmesan cheese and 1 tablespoon butter if using, off the heat or on very low so the cheese melts into a creamy coating. Squeeze in 1 tablespoon lemon juice if you want a bright lift.
Taste and adjust seasoning with extra salt or pepper if needed, and add more red pepper flakes if you like heat. If the sauce seems dry, add another splash of the reserved pasta water.
Serve right away with extra grated Parmesan and a handful of roughly chopped fresh basil sprinkled on top. Simple, fast, and honestly addictive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.