Spinach Tomato Pasta Recipe
If you’re searching for a weeknight wonder that’s packed with bright, fresh flavors and effortless charm, look no further than Spinach Tomato Pasta. This dish brings together al dente noodles, juicy tomatoes, and vibrant spinach in a creamy Parmesan embrace that feels both luxurious and wholesome. It’s the kind of meal you’ll crave on tired evenings but also want to show off to friends at a casual dinner. Every forkful sings with Italian-inspired flavors and the kind of comfort you simply can’t get from a jarred sauce.
Ingredients You’ll Need
You won’t believe how easy it is to make Spinach Tomato Pasta with just a handful of pantry staples and fresh market finds. Each ingredient is chosen to shine—together they create a dish that’s greater than the sum of its parts, with pops of color, layers of flavor, and just the right touch of creamy richness.
- Pasta (8 ounces): Penne, spaghetti, or rotini work beautifully—choose your favorite for the perfect texture and bite.
- Olive Oil (1 tablespoon): This is the flavorful base that carries the garlic and melds everything together.
- Garlic, minced (3 cloves): Essential for a fragrant, savory foundation—sauté just until it sings.
- Cherry or Grape Tomatoes, halved (1 pint): These burst and caramelize, adding natural sweetness and color.
- Fresh Baby Spinach (4 cups): Wilts down beautifully and lends a bright, earthy note plus that gorgeous green hue.
- Red Pepper Flakes (1/2 teaspoon, optional): Adds a spark of gentle heat—feel free to adjust or skip.
- Salt and Black Pepper: Season to taste for flavorful depth; sea salt delivers a nice punch.
- Grated Parmesan Cheese (1/2 cup): Melts into a creamy, nutty finish that binds the sauce together.
- Pasta Water (1/4 cup, reserved): Just a splash works wonders for marrying the sauce and pasta.
- Fresh Basil or Parsley for Garnish (optional): Adds a final flourish of freshness and color if you’re feeling fancy.
How to Make Spinach Tomato Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and toss in your favorite pasta shape. Follow those package directions and aim for al dente—that perfect balance where the pasta holds its shape and has a gentle bite. Before draining, remember to snag about 1/4 cup of the pasta water; it’s a simple step that helps the sauce cling beautifully. Drain the rest and set your noodles aside, ready for their next act.
Step 2: Sauté Garlic and Tomatoes
Set a large skillet over medium heat and swirl in the olive oil. Once shimmering, add the minced garlic and sauté for just a minute until fragrant—this is where your kitchen starts to smell magical. Next, scatter in the halved cherry tomatoes and let them cook for 5 to 6 minutes. Stir every so often so the tomatoes soften, their skins burst, and they release rich juices that form the backbone of your sauce.
Step 3: Wilt the Spinach
Pile in all the fresh baby spinach (it may look like a lot, but don’t worry—it shrinks fast!). Stir gently and watch as the leaves wilt down in just a couple of minutes, picking up all that lovely tomato garlicky goodness. Your skillet should now be brimming with color and freshness.
Step 4: Combine Everything
Add the drained pasta straight into the skillet, followed by the reserved pasta water. Toss everything together so the pasta gets a gentle coating from the garlicky olive oil, tomato juices, and tender spinach. Sprinkle in the red pepper flakes for a touch of heat, along with plenty of salt and freshly ground black pepper to make those flavors pop.
Step 5: Make It Creamy
Take the skillet off the heat, then sprinkle in the grated Parmesan cheese. Stir until it melts into the sauce, turning everything lush and creamy. The cheese ties the entire dish together, giving it that irresistible richness. If you love extra creaminess, you can even stir in a splash of heavy cream or a spoonful of cream cheese here.
Step 6: Garnish and Serve
Tumble the finished Spinach Tomato Pasta onto plates or a big serving bowl. If you have fresh basil or parsley, scatter a generous handful over the top—this adds both bursty color and a refreshing finish. Dive in while it’s warm and melty!
How to Serve Spinach Tomato Pasta
Garnishes
Top your Spinach Tomato Pasta with a shower of extra Parmesan, ribbons of basil, or a sprinkle of crushed red pepper for show-stopping presentation and another layer of flavor. Toasted pine nuts or a dash of lemon zest can also elevate things for a special occasion.
Side Dishes
Pair your pasta with a crisp green salad tossed in a light vinaigrette for balance, or bake up some crusty garlic bread to soak up every last drop of sauce. For a heartier meal, a side of roasted vegetables or grilled chicken fits right in alongside your Spinach Tomato Pasta.
Creative Ways to Present
Try serving the pasta family-style in a large, shallow bowl, or portion it out into individual pasta bowls for a cozy, café feel. For gatherings, you can even spoon the pasta into edible Parmesan cups or pile it onto grilled eggplant rounds for a playful, elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach Tomato Pasta in an airtight container in the refrigerator for up to three days. The flavors keep developing, making it a delicious next-day lunch or speedy dinner. If possible, store garnishes like basil separately to keep them fresh and vibrant.
Freezing
While this dish really shines fresh, you can freeze it in single-serving portions for up to a month. Keep in mind that the pasta and spinach may soften a bit upon thawing, but the flavors will remain delicious and satisfying—perfect for meal prepping.
Reheating
Reheat Spinach Tomato Pasta gently in a skillet over medium-low heat. Add a splash of water or a drizzle of olive oil to revive the creamy sauce. If microwaving, cover lightly and heat in short intervals, stirring between blasts to ensure even warming.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you absolutely can! Just thaw and drain the frozen spinach thoroughly before adding it to the pan. Fresh spinach gives the most vibrant color and flavor, but frozen works in a pinch and helps make this Spinach Tomato Pasta year-round friendly.
Is it possible to make this dish vegan?
Definitely. Substitute the Parmesan with your favorite vegan cheese or nutritional yeast for a savory, cheesy kick. Double-check that your pasta is egg-free, and enjoy a vegan Spinach Tomato Pasta that doesn’t skimp on flavor.
How do I bulk up the protein content?
There are so many tasty ways! Toss in cooked grilled chicken, shrimp, or even sautéed chickpeas to make the dish more filling. These additions blend perfectly with the flavors and make your Spinach Tomato Pasta a true crowd-pleaser.
What’s the best type Main Course
Penne, spaghetti, and rotini all work beautifully, but you’re not limited to just those. Any pasta shape that holds sauce well is a great candidate. Have fun experimenting with what you have in your pantry!
Can I add other vegetables?
Absolutely! Try stirring in sautéed zucchini, bell peppers, or even roasted eggplant for a twist. This dish is a perfect canvas for extra veggies—feel free to get creative and tailor your Spinach Tomato Pasta to your taste.
Final Thoughts
There’s a reason Spinach Tomato Pasta is a staple in my kitchen: it’s quick, incredibly satisfying, and bursting with freshness. Whether you’re feeding a hungry family or whipping up a solo supper, give this recipe a try and discover just how delightful simple, wholesome flavors can be. You’re going to love every bite!
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Spinach Tomato Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spinach Tomato Pasta is a vibrant and flavorful dish that comes together quickly for a satisfying meal. The combination of cherry tomatoes, garlic, spinach, and Parmesan cheese creates a delicious sauce that perfectly coats your choice of pasta.
Ingredients
Pasta:
- 8 ounces pasta (such as penne, spaghetti, or rotini)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 pint cherry or grape tomatoes (halved)
- 4 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
- Make Sauce: In a skillet, sauté garlic, tomatoes, and spinach until wilted. Add cooked pasta, reserved water, and seasonings. Toss to combine.
- Finish Dish: Stir in Parmesan cheese until melted. Garnish with basil or parsley. Serve hot.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Substitute sun-dried tomatoes for fresh for a deeper flavor.
- For a creamier version, stir in a splash of heavy cream or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
