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Overhead shot of a vibrant plate of Spinach Tomato Pasta, showcasing the dish's colorful ingredients and appealing presentation.

Spinach Tomato Pasta (Quick & Easy)

This quick and easy spinach tomato pasta recipe delivers a vibrant and flavorful meal in minutes. Sautéed garlic and onion form the base, enhanced by crushed tomatoes and fresh spinach, tossed with perfectly cooked pasta and Parmesan cheese for a satisfying and nutritious dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or farfalle
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 1/4 teaspoon red pepper flakes optional
  • 5 ounces fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup pasta water, reserved

Equipment

  • large pot
  • large skillet
  • colander
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • cutting board
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and red pepper flakes (if using) and cook until softened and fragrant, about 3-5 minutes.
  3. Add the crushed tomatoes to the skillet and bring to a simmer. Season with salt and black pepper to taste.
  4. Stir in the spinach and cook until wilted, about 2-3 minutes.
  5. Add the cooked pasta to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  6. Stir in the Parmesan cheese.
  7. Serve immediately, garnished with more Parmesan cheese.

Notes

For a richer flavor, use high-quality crushed tomatoes and allow the sauce to simmer for a longer period. A splash of balsamic vinegar at the end of cooking can add a subtle sweetness. Freshly grated Parmesan cheese is recommended for the best flavor. You can also add a sprinkle of Pecorino Romano for a saltier taste. To avoid slimy spinach, sauté it lightly with the garlic and onion before adding the tomatoes. Leftovers can be stored in the refrigerator for up to 3 days.