Delicious Spinach Tomato Pasta – A Fresh & Easy Weeknight Favorite

Craving a cozy, satisfying pasta dish that’s also light, vibrant, and veggie-packed? This Delicious Spinach Tomato Pasta is the answer. With juicy cherry tomatoes, fresh spinach, garlic, and a hint of basil tossed with your favorite pasta, it’s a wholesome, meatless meal that comes together in under 30 minutes.

Whether you’re looking for a quick weeknight dinner or a healthy lunch option, this dish strikes the perfect balance between comfort food and fresh flavors. Inspired by Mediterranean and Italian simplicity, it showcases how everyday ingredients—like olive oil, garlic, spinach, and tomatoes—can create something truly crave-worthy.

The beauty of this dish lies in its versatility. Add a protein, toss in some cheese, or spice it up—it’s endlessly adaptable and perfect for cleaning out the fridge. It also makes a beautiful presentation for casual dinner parties or potlucks.

Ingredients Overview: Fresh, Simple, and Flavorful

Here’s a breakdown of what makes this pasta so flavorful and nutritious. Each ingredient is carefully chosen to bring depth and brightness to the dish.

Main Ingredients:

• Pasta (8 oz): Penne, spaghetti, farfalle, or fusilli—use your favorite. Al dente pasta provides texture and holds the sauce well.

• Cherry or grape tomatoes (2 cups): Bursting with natural sweetness, these roast and blister into a quick sauce.

• Fresh spinach (4 cups): Cooks down quickly and adds nutrients, color, and body.

• Garlic (3 cloves, thinly sliced): Provides a savory foundation and fragrant aroma.

• Olive oil (3 tbsp): Helps caramelize the garlic and tomatoes while adding richness.

• Fresh basil (¼ cup chopped): Adds a fragrant, herbaceous finish.

• Salt and freshly ground black pepper: Essential for seasoning and balance.

Optional Additions:

• Crushed red pepper flakes: Adds heat and depth.

• Parmesan cheese: A salty, nutty finish that ties everything together.

• Lemon zest or juice: Brightens the dish and balances the richness.

• White wine or vegetable broth (¼ cup): Deglazes the pan and deepens flavor.

---

Step-by-Step Instructions: From Prep to Plate in 30 Minutes

This recipe is perfect for nights when you want something nourishing but don’t want to spend all evening in the kitchen.

1. Cook the pasta

• Bring a large pot of salted water to a boil.

• Cook pasta according to package directions until al dente.

• Reserve 1/2 cup pasta water before draining.

2. Sauté garlic and tomatoes

• In a large skillet, heat olive oil over medium heat.

• Add sliced garlic and sauté for about 1 minute until fragrant.

• Add cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they start to burst and release their juices.

• Use the back of a spoon to gently press some of the tomatoes for a saucier consistency.

3. Wilt the spinach

• Add spinach to the pan in batches, stirring as it wilts.

• Season with salt, pepper, and red pepper flakes if using.

• If the pan is dry, add a splash of reserved pasta water or wine/broth.

4. Toss with pasta

• Add cooked pasta to the skillet and toss everything together.

• If needed, add more reserved pasta water for creaminess.

• Stir in fresh basil and adjust seasoning to taste.

5. Serve and garnish

• Plate the pasta and top with grated Parmesan, extra basil, and lemon zest if desired.

• Serve warm, optionally with garlic bread or a side salad.

---

Tips, Variations, and Substitutions

This pasta is delicious as written, but it’s also easy to adapt depending on what you have on hand or your dietary preferences.

Quick Tips:

• Use high-quality olive oil: Since it’s a key flavor component, it makes a noticeable difference.

• Don’t overcook the spinach: It should just wilt—bright green, not mushy.

• Add pasta water gradually: It helps create a silky sauce without making the dish watery.

Tasty Variations:

• Creamy spinach tomato pasta: Stir in ½ cup of heavy cream or cream cheese at the end for a luscious twist.

• Protein boost: Add grilled chicken, sautéed shrimp, or chickpeas.

• Sun-dried tomatoes: Add a handful for deeper tomato flavor and chewy texture.

• Caprese-style: Toss in fresh mozzarella pearls and drizzle with balsamic glaze.

Substitutions:

• Gluten-free pasta: Use your favorite GF variety for a wheat-free option.

• Frozen spinach: Works in a pinch—thaw and squeeze out excess water first.

• Other greens: Try kale or arugula if you’re out of spinach.

• Canned diced tomatoes: Use one can (drained) if fresh cherry tomatoes aren’t available.

---

Serving Ideas & Occasions

This spinach tomato pasta is light enough for lunch but hearty enough for dinner. Here’s how to make the most of it:

Perfect for:

• Meatless Monday: It’s completely vegetarian and satisfying.

• Summer dinners: Bright and light, especially with garden-fresh tomatoes.

• Dinner parties: Pair with wine, crusty bread, and a green salad.

• Meal prep: Stores well and reheats beautifully for lunchboxes.

Side Pairings:

• Garlic bread or cheesy breadsticks

• Caesar salad or mixed greens with lemon vinaigrette

• Roasted vegetables (zucchini, eggplant, bell peppers)

• A glass of chilled white wine or sparkling water with lemon

---

Nutritional & Health Notes

This pasta is not only flavorful, it’s also loaded with nutrients and easy to lighten up.

Nutritional Highlights:

• Spinach: High in iron, fiber, and antioxidants.

• Tomatoes: Rich in lycopene, vitamin C, and potassium.

• Olive oil: Contains heart-healthy fats.

• Garlic & basil: Anti-inflammatory and immune-boosting.

Make it even healthier:

• Use whole wheat or legume-based pasta

• Add more vegetables like zucchini, mushrooms, or bell peppers

• Reduce cheese or use nutritional yeast for a dairy-free option

It’s naturally vegetarian and can easily be made vegan by skipping the Parmesan or using a plant-based alternative.

---

FAQ: Spinach Tomato Pasta

1. Can I use canned tomatoes instead of fresh?

Yes. One 14.5 oz can of diced tomatoes (drained) works well. Fire-roasted or no-salt-added are good options depending on your flavor preference.

2. How do I make this dish vegan?

Skip the Parmesan or use a vegan cheese. Everything else in the base recipe is naturally plant-based.

3. Can I add cream or cheese to make it richer?

Absolutely. Stir in cream, cream cheese, or ricotta at the end for a creamy version. Parmesan or mozzarella also work well as toppings.

4. What pasta works best for this recipe?

Short pasta like penne or fusilli holds onto the sauce well, but spaghetti or linguine also make a great presentation.

5. Can I make this ahead of time?

Yes! It stores well in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of water or olive oil.

6. Is this dish freezer-friendly?

It’s best fresh, but can be frozen. Freeze in an airtight container for up to 1 month. Reheat gently and add fresh basil or cheese before serving.

7. What can I serve with this?

Try garlic bread, a crisp salad, or grilled chicken. It also pairs beautifully with chilled white wine or sparkling lemonade.

---

Print