Delicious Spinach Tomato Pasta – A Fresh & Easy Weeknight Meal

There’s something incredibly comforting about a warm bowl of pasta tossed with vibrant spinach and juicy tomatoes. This spinach tomato pasta is a go-to recipe for busy weeknights, lazy weekends, or when you’re craving something hearty but still nourishing.

Originally inspired by Mediterranean flavors, this dish balances freshness and depth with a combination of garlic, sweet cherry tomatoes, wilted baby spinach, and a splash of olive oil. Whether you’re a seasoned cook or just starting out in the kitchen, it’s approachable, flavorful, and endlessly customizable.

The pasta is tossed in a light sauce created from sautéed tomatoes, olive oil, and garlic — no heavy cream, just bright ingredients that speak for themselves. It’s the kind of meal that comes together quickly, yet feels thoughtful and satisfying with every bite.

Ingredients Overview

Let’s take a closer look at what makes this pasta so special. Each ingredient plays a key role in the overall texture, aroma, and flavor.

Pasta

• Type: Penne, spaghetti, or fusilli work well.

• Whole wheat or gluten-free pasta can be used for added fiber or dietary needs.

• Tip: Cook pasta al dente so it holds up well when tossed with the sauce.

Olive Oil

• A good-quality extra virgin olive oil adds fruity depth and richness.

• It’s the base of the sauce and helps carry the flavors of garlic and tomato.

Garlic

• Freshly minced garlic is essential for a robust, aromatic base.

• Avoid pre-minced versions as they tend to taste dull or metallic.

Cherry or Grape Tomatoes

• These small tomatoes are sweet and burst open while cooking, creating a natural sauce.

• You can substitute with diced Roma tomatoes or canned San Marzano in off-season months.

Fresh Baby Spinach

• Adds color, nutrients, and a slight earthy taste.

• Gently wilts into the pasta without overpowering it.

• Frozen spinach works in a pinch — just be sure to thaw and squeeze out excess water.

Salt & Pepper

• Sea salt enhances the natural sweetness of the tomatoes.

• Freshly cracked black pepper gives just the right touch of heat.

Optional Add-ins

• Red pepper flakes for a little heat.

• Grated Parmesan cheese for a salty, umami finish.

• Basil or parsley adds a pop of fresh herb flavor.

• Lemon zest brightens the dish without overpowering the other ingredients.

Step-by-Step Instructions

This dish is all about layering flavor in a simple, efficient way. Here’s how to make it truly shine.

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to package instructions. Drain and set aside, reserving ½ cup of pasta water.

Chef’s tip: Don’t overcook the pasta — it will continue to cook slightly when mixed with the hot tomato sauce.

2. Sauté Garlic and Tomatoes

In a large skillet, heat 2–3 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn it.

Add the halved cherry tomatoes to the pan. Cook for 5–7 minutes, stirring occasionally, until they begin to blister and release their juices.

Look for: a glossy, slightly broken-down texture. The tomatoes should soften but not completely dissolve.

3. Wilt the Spinach

Add the fresh baby spinach to the pan and toss gently with the tomatoes. Cook for 2–3 minutes until wilted.

If the pan seems dry, splash in some of the reserved pasta water to loosen the sauce and help it coat the pasta.

4. Combine with Pasta

Add the cooked pasta to the skillet and toss everything together. Use tongs or a wooden spoon to combine well, making sure every piece of pasta is coated with the tomato-garlic mixture.

Season with salt, pepper, and optional red pepper flakes. Add Parmesan or lemon zest here if desired.

5. Serve Warm

Serve immediately while warm, garnished with fresh herbs or a sprinkle of cheese if you like.

Avoid: Letting the pasta sit too long in the pan — it may become mushy or sticky.

Tips, Variations & Substitutions

Cooking Tips

• Use reserved pasta water to adjust the consistency of the sauce.

• Don’t overcrowd the pan when cooking tomatoes — give them space to blister.

• Always season in layers — salt the pasta water, season the sauce, then taste and adjust at the end.

Ingredient Swaps

• Spinach Alternatives: Try kale, arugula, or Swiss chard.

• Vegan Version: Omit Parmesan or use nutritional yeast.

• Protein Boost: Add grilled chicken, sautéed shrimp, or canned white beans.

• Creamier Sauce: Stir in a splash of heavy cream or a spoonful of ricotta for a different texture.

Regional Variations

• In Italy, a similar dish might be finished with pecorino and fresh basil.

• A Greek version might include feta cheese and olives for extra brininess.

Serving Ideas & Occasions

This spinach tomato pasta is wonderfully versatile. You can serve it:

• With crusty garlic bread and a glass of white wine for a cozy dinner.

• As a meatless main for a vegetarian night.

• Alongside grilled meats or fish for a well-rounded meal.

• Packed in containers for meal prep — it reheats beautifully.

It’s perfect for casual dinners, potlucks, or even a quick solo lunch when you’re craving something fresh and flavorful.

Nutritional & Health Notes

This dish is naturally rich in fiber, vitamin C, and iron thanks to the spinach and tomatoes. Using whole wheat pasta adds even more fiber and keeps you fuller longer.

Skip the cheese for a lighter, dairy-free version, or add a handful of chickpeas for extra plant-based protein.

Because it’s not cream-based, the dish is lower in fat than many traditional pasta recipes. It can easily fit into clean eating, vegetarian, or Mediterranean-style diets.

Portion control is simple — a modest bowl (about 1 ½ cups) is satisfying without being heavy. Serve with a fresh salad to round out the meal.

FAQs

Q1: Can I use frozen spinach instead of fresh?

A1: Yes, frozen spinach works well. Make sure to thaw it completely and squeeze out any excess water before adding it to the pan. This prevents the sauce from becoming watery.

Q2: How do I store and reheat leftovers?

A2: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of water or olive oil to loosen the sauce.

Q3: What type of pasta is best for this recipe?

A3: Short pasta like penne, rotini, or farfalle works great because it catches the sauce and veggies. Long pasta like spaghetti is also good if you prefer a twirlable option.

Q4: Is this recipe vegan?

A4: The base recipe is vegan if you omit the Parmesan cheese. It’s packed with plant-based flavor from the garlic, tomatoes, and olive oil.

Q5: How can I add protein to this dish?

A5: Add grilled chicken, sautéed shrimp, or canned chickpeas. Tofu or tempeh also work well for a vegan protein boost.

Q6: Can I make it spicy?

A6: Definitely. Add ¼ to ½ teaspoon of red pepper flakes when sautéing the garlic. You can also finish the dish with a drizzle of chili oil.

Q7: What wine pairs well with spinach tomato pasta?

A7: A crisp white like Pinot Grigio or Sauvignon Blanc complements the bright tomato and garlic flavors. For red, go with a light-bodied Chianti or Grenache.

Print