Delicious Spinach Tomato Pasta – A Quick, Fresh Weeknight Favorite

This Delicious Spinach Tomato Pasta is the perfect go-to recipe when you want something quick, vibrant, and satisfying. Made with sautéed garlic, juicy cherry tomatoes, and fresh baby spinach tossed in al dente pasta and finished with a light olive oil or optional cream sauce — it’s a dish that feels both comforting and fresh.

Whether you’re cooking for one, feeding a family, or prepping a meatless Monday meal, this pasta comes together in under 30 minutes using simple pantry ingredients and seasonal produce. It’s flavorful, colorful, and endlessly adaptable — with or without cheese, cream, or protein additions.

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Ingredients Overview

Let’s take a closer look at the key ingredients and what makes them work so well together:

Base Ingredients:

• Pasta: Penne, fusilli, spaghetti, or farfalle — choose a shape that holds the sauce well. Whole wheat or gluten-free versions work great too.

• Cherry or Grape Tomatoes: Sweet and juicy, they burst as they cook and create a natural, light sauce.

• Baby Spinach: Adds earthiness, color, and nutrients without overpowering the dish.

• Garlic: Sautéed in olive oil for a rich aromatic base.

• Olive Oil: Use extra virgin for the best flavor.

• Salt & Black Pepper: Essential for seasoning the pasta and veggies.

• Red Pepper Flakes (optional): For a hint of gentle heat.

Optional Additions:

• Grated Parmesan or Pecorino: Adds nutty, salty depth.

• Lemon Zest or Juice: For a bright citrus finish.

• Heavy Cream or Mascarpone: To create a light, creamy tomato sauce.

• Fresh Basil or Parsley: For garnish and fresh herbal flavor.

Protein Add-Ins (Optional):

• Grilled chicken

• Shrimp

• Chickpeas or white beans for a vegetarian boost

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Step-by-Step Instructions

1. Cook the Pasta

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

• Add 12 oz pasta and cook until al dente according to package instructions.

• Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté the Garlic and Tomatoes

• In a large skillet, heat 2–3 tbsp olive oil over medium heat.

• Add 4–5 cloves of minced garlic and cook for 30–60 seconds until fragrant.

• Add 2–3 cups of halved cherry tomatoes and season with salt, pepper, and a pinch of red pepper flakes.

• Cook for 6–8 minutes, stirring occasionally, until tomatoes start to burst and release juices.

3. Add Spinach

• Add 5–6 cups fresh baby spinach to the skillet.

• Stir gently until wilted, about 2–3 minutes.

• If using, add a splash of lemon juice or zest for brightness.

4. Combine with Pasta

• Add drained pasta to the skillet.

• Toss everything together, adding a splash of reserved pasta water to loosen if needed.

• If you want it creamy, stir in ¼ cup of heavy cream or 2 tbsp mascarpone at this stage.

• Taste and adjust seasoning as needed.

5. Finish and Serve

• Remove from heat and stir in grated Parmesan, if using.

• Top with fresh basil or parsley and an extra drizzle of olive oil.

• Serve immediately with extra cheese or chili flakes on the side.

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Tips, Variations & Substitutions

Cooking Tips:

• Salt the pasta water well – it’s your first chance to season the dish.

• Don’t overcook the spinach – it should stay vibrant green.

• Use reserved pasta water to create a silky sauce without adding more oil.

Variations:

• Creamy Tomato Spinach Pasta: Stir in cream and a spoonful of tomato paste or marinara.

• Roasted Tomato Version: Roast cherry tomatoes in the oven first for deeper flavor.

• Lemon Garlic Twist: Skip the cheese and tomatoes for a bright, lemon-forward version with spinach and garlic.

Substitutions:

• No cherry tomatoes? Use canned diced tomatoes, drained, or sun-dried tomatoes.

• No fresh spinach? Frozen spinach works — just thaw and squeeze out excess moisture.

• No Parmesan? Use nutritional yeast for a dairy-free alternative.

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Serving Ideas & Occasions

This spinach tomato pasta is perfect for:

• Busy weeknight dinners — done in under 30 minutes.

• Light lunches or meal prep — it reheats beautifully.

• Meatless Mondays — satisfying and balanced.

• Casual dinner parties — elegant with minimal effort.

Serve it with:

• Crusty garlic bread or focaccia

• A green salad with lemon vinaigrette

• A glass of crisp white wine like Sauvignon Blanc

Add protein if needed or serve it as is for a simple and nourishing vegetarian meal.

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Nutritional & Health Notes

This dish is:

• Vegetarian

• Rich in vitamins A, C, and K from spinach and tomatoes

• High in fiber and complex carbs from whole grain pasta (if used)

Each serving (about 1½ cups, without cheese or cream) provides approximately:

• Calories: ~350–400

• Protein: ~10g

• Carbs: ~50g

• Fat: ~12g (mostly from olive oil and optional cheese)

To lighten it:

• Use whole wheat or lentil pasta

• Reduce olive oil to 1 tbsp

• Skip cheese or cream and use lemon juice for brightness

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FAQs

Q1: Can I use frozen spinach?

A1: Yes. Thaw and squeeze out excess moisture before adding it to the pan. Add it after the tomatoes are cooked.

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Q2: Can I make it ahead of time?

A2: Definitely. Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth.

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Q3: How do I make it creamy?

A3: Stir in ¼ cup of heavy cream or 2 tbsp mascarpone cheese after combining the pasta for a creamy finish.

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Q4: Is it good cold?

A4: Yes! It makes a great pasta salad. Chill completely, then serve with extra olive oil and a squeeze of lemon.

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Q5: Can I add protein?

A5: Absolutely. Grilled chicken, shrimp, or even white beans work well and make it a complete meal.

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Q6: What pasta works best?

A6: Short pasta like penne, fusilli, or rigatoni works well to trap the sauce, but spaghetti or linguine also shine.

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Q7: Is this kid-friendly?

A7: Yes! It’s mild and colorful. If needed, skip the red pepper flakes and let kids sprinkle cheese on their own.

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