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My grandma always said, “Jazzy, when your ingredients are beautiful, you just have to let them shine.” This Spinach Tomato Pasta is the perfect example of her simple wisdom. It’s a fresh tomato pasta recipe that’s all about a few perfect, healthy ingredients, juicy tomatoes, fresh spinach, and garlic, creating a vibrant, healthy pasta recipe that tastes like sunshine in a bowl.
What makes this spinach tomato pasta recipes so amazing is how versatile it is. You can make it with creamy tomato sauce, turn it into pasta with spinach and cherry tomatoes, or add chicken for spinach tomato pasta chicken. This quick weeknight dinner pasta uses pantry staple ingredients like garlic, olive oil, and burst cherry tomatoes with wilted baby spinach. It’s a budget-friendly pasta meal that works for everything from busy weeknights to elegant dinner parties. This recipe is perfect for summer when tomatoes are at their peak.
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Why You’ll Love This Spinach Tomato Pasta
1. Ready in 20 Minutes – This easy spinach tomato pasta is one of those quick and easy recipes that saves you on busy nights. Cook the pasta, sauté the vegetables, toss everything together, and dinner is done. It’s faster than takeout and tastes so much better.
2. Healthy and Light – Unlike heavy cream-based pasta dishes, this uses fresh spinach pasta with burst cherry tomatoes and a light garlic butter sauce. You can make it vegan, add a creamy spinach and cherry tomato pasta sauce with yogurt, or keep it super simple with just olive oil and garlic.
3. Incredibly Versatile – Make it as a one-pan creamy tomato spinach pasta, turn it into spinach tomato pasta bake, add protein, or keep it vegetarian. Use whatever pasta shape you have on hand and customize the toppings. It’s one of those pasta spinach tomato recipes that works a hundred different ways.
Ingredients for Spinach Tomato Pasta
This spinach tomato pasta sauce recipe uses simple, fresh ingredients to create amazing flavor. You’re making restaurant-quality pasta with things you probably already have.
What You’ll Need
For the Pasta:
- 1 lb pasta (penne, rigatoni, or any shape you like)
- 3 tablespoons olive oil
- 6 cloves garlic, minced or grated
- 2 cups cherry tomatoes, halved
- 4 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup reserved pasta water
For the Sauce (Optional Creamy Version):
- 1/2 cup plain Greek yogurt or heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
For Serving:
- Fresh basil leaves
- Extra Parmesan cheese
- Lemon zest
- Crusty bread
Why These Ingredients Matter
Burst Cherry Tomatoes – Cherry tomatoes are key because they burst when cooked, releasing sweet juices that create a natural sauce. They’re sweeter than regular tomatoes and cook quickly, making them perfect for this quick weeknight dinner pasta. Roasting or sautéing them concentrates their flavor.
Fresh Spinach Pasta – Baby spinach wilts quickly and adds nutrients, color, and a mild flavor that doesn’t overpower the tomatoes. It turns this from a simple pasta into something more substantial and healthy. The wilted baby spinach adds volume without heaviness.
Garlic Butter Sauce – The combination of olive oil, butter, and grated garlic creates this amazing base that coats the pasta. Grating the garlic instead of chopping it makes it dissolve into the sauce for even flavor throughout. This is the foundation of great spinach tomato pasta sauce.
Instructions for Making Spinach Tomato Pasta
Step-by-Step Directions
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the grated garlic and cook for 30 seconds until fragrant but not browned.
Step 3: Add the halved cherry tomatoes to the pan. Season with salt, pepper, and red pepper flakes. Cook for 8-10 minutes, pressing down on the tomatoes occasionally to help them burst and release their juices.
Step 4: Add the fresh baby spinach to the pan. Toss with tongs until the spinach wilts, about 2-3 minutes.
Step 5: If making the creamy version, reduce heat to low and stir in the Greek yogurt or cream, butter, and Parmesan cheese. Mix until smooth and creamy.
Step 6: Add the drained pasta directly to the skillet with the vegetables. Toss everything together.
Step 7: Add pasta water a little at a time, tossing constantly, until the sauce reaches your desired consistency. The starch in the pasta water helps create a silky sauce that clings to the pasta.
Step 8: Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
Step 9: Remove from heat and let sit for 2 minutes to allow the flavors to meld.
Step 10: Serve immediately topped with fresh basil, extra Parmesan, and a sprinkle of lemon zest.
Hint: This creamy spinach and tomato pasta pairs perfectly with lemon grilled salmon for a complete meal, or serve it alongside honey garlic chicken bites for a crowd-pleasing dinner.
Top Tip
How Do You Keep Spinach from Getting Soggy in Pasta? – Add the spinach at the very end and cook it just until wilted, about 2-3 minutes max. Don’t overcook it or it will release too much water and make the pasta watery. The residual heat from the pasta will continue cooking it after you remove it from heat.
Burst the Tomatoes Properly – Press down on the cherry tomatoes with the back of a wooden spoon while they cook. This helps them burst and release their sweet juices that become the sauce. Don’t rush this step, let them cook for the full 8-10 minutes to develop deep flavor.
Use Pasta Water Strategically – The starchy pasta water is what makes the sauce silky and helps it cling to the pasta. Add it a little at a time while tossing constantly. Too much at once will make it watery, but the right amount creates restaurant-quality sauce.
Grate Your Garlic – Grated garlic dissolves into the sauce and distributes flavor evenly, while chopped garlic can burn. Use a microplane or the small holes on a box grater for the best results.
My Spinach Tomato Pasta Journey
I created this recipe on one of those nights when I opened the fridge and found only spinach, cherry tomatoes, and some pasta in the pantry. I was skeptical that such simple ingredients could make a real dinner, but I threw them together with garlic and olive oil. When I took the first bite, I was amazed at how good it was. The next day, I told Grandma about it and she laughed. “Jazzy,” she said, “that’s how Italian cooking works. You don’t need fancy ingredients or complicated recipes. Good olive oil, fresh vegetables, perfectly cooked pasta, and that’s it. Simple is better.”
She was absolutely right. Now this is one of my most-made recipes because it’s proof that you don’t need a long ingredient list to make something delicious. It’s become my go-to for recipes with spinach and tomatoes and one of my favorite pasta and veggies recipes dinners. Every time I make it, I remember that night when I discovered that the best meals often come from using what you have and not overthinking it.
Substitutions for Spinach Tomato Pasta
Spinach Tomato Pasta Chicken – Add 2 cups cooked, diced chicken breast to make spinach tomato pasta chicken. Rotisserie chicken works great for this. Add it when you add the spinach so it heats through. This turns it into a complete protein-packed meal.
Spinach Tomato Pasta Bake – Transfer the finished pasta to a baking dish, top with mozzarella and Parmesan, and bake at 375°F for 20 minutes for a spinach tomato pasta bake. The cheese gets bubbly and golden on top while the pasta gets extra cozy.
Dairy-Free Creamy Version – Use coconut cream or cashew cream instead of yogurt or heavy cream. Skip the Parmesan or use nutritional yeast. This makes an amazing vegan creamy spinach and cherry tomato pasta that’s still rich and satisfying.
Sun-Dried Tomato Version – Replace half the cherry tomatoes with chopped sun-dried tomatoes for a more intense tomato flavor. This creates chicken spinach and sun dried tomato pasta that’s incredibly flavorful.
Variations on Spinach Tomato Pasta
Spinach Tomato Pasta One Pot – Cook everything in one pot by adding the raw pasta to the tomato mixture with enough broth to cover. Simmer until the pasta is cooked. This spinach tomato pasta one pot version means less cleanup and the pasta absorbs all the flavors.
Spinach Tomato Pasta Alfredo – Make a classic alfredo sauce with butter, cream, and Parmesan, then add the spinach and tomatoes. This spinach tomato pasta alfredo is ultra-rich and indulgent, perfect for special occasions.
Spinach Tomato Pasta Shrimp – Add sautéed shrimp for spinach tomato pasta shrimp that’s elegant enough for company. Cook the shrimp separately with garlic and add it at the end for the best texture.
Italian Sausage Pasta with Spinach Mushrooms and Tomato Sauce – Brown Italian sausage, add sliced mushrooms, then continue with the recipe. This creates a hearty italian sausage pasta with spinach mushrooms and tomato sauce that feeds a crowd, similar to how chicken scampi with parmesan rice is hearty and filling.
Spinach Tomato Pasta Salad – Serve this cold as a spinach tomato pasta salad. Add fresh mozzarella, olives, and Italian dressing. This is perfect for potlucks and summer gatherings, similar to serving garlic parmesan cheeseburger bombs at parties.
Equipment for Spinach Tomato Pasta
Large Pot – For boiling the pasta. An 8-quart pot is ideal so the pasta has room to move around and cook evenly without sticking together.
Large Skillet – A 12-inch skillet is perfect for sautéing the vegetables and tossing the pasta. Make sure it’s big enough to hold all the cooked pasta with room to toss.
Tongs – Essential for tossing the pasta with the sauce and wilting the spinach. Tongs give you control and make it easy to mix everything evenly.
Microplane or Box Grater – For grating the garlic and Parmesan. Grated garlic distributes better than chopped, and freshly grated Parmesan melts smoothly into the sauce.
Storage Tips for Spinach Tomato Pasta
Refrigerator Storage – Store in an airtight container in the fridge for up to 4 days. The spinach will darken slightly but the pasta still tastes great. Keep any extra Parmesan or fresh herbs separate and add when reheating.
Reheating Tips – Reheat gently in a skillet over medium-low heat with a splash of water or broth. This revives the sauce and prevents the pasta from drying out. You can also microwave for 2-3 minutes, stirring halfway through and adding liquid if needed.
Freezer Storage – The tomato and garlic base freezes well for up to 2 months, but the spinach gets mushy when frozen. If you want to freeze this, leave out the spinach and add fresh spinach when you reheat. Cook fresh pasta when serving for the best texture.
Meal Prep Tips – Make the sauce ahead and store it separately from the pasta. Cook fresh pasta throughout the week and toss with the reheated sauce. This keeps the pasta from getting mushy and makes weeknight dinners even faster.
Grandma’s Secret for Spinach Tomato Pasta
Grandma taught me the most important trick for making pasta dishes taste restaurant-quality. “Jazzy,” she said while watching me make this one evening, “the secret is to finish the pasta in the pan with the sauce, not just dump sauce over plain pasta. When you toss the pasta in the pan with the vegetables and add pasta water, the starch creates a sauce that clings to every piece. That’s what makes it taste professional.”
She was absolutely right. Now I always finish pasta in the pan, and it makes such a difference. Her other secret is to use really good olive oil for finishing. She drizzles extra virgin olive oil over each bowl right before serving, and says that’s what takes it from good to amazing. The fruity, peppery flavor of good olive oil is so noticeable when it’s the last thing you taste. These simple techniques turn basic ingredients into something special.
FAQ about Spinach Tomato Pasta
Do spinach and tomatoes go together?
Yes, spinach and tomatoes are a classic combination! The mild, slightly earthy flavor of spinach pairs beautifully with the sweet acidity of tomatoes. They’re often used together in Italian cooking because the flavors complement each other without competing. Nutritionally, they’re also a great match, with tomatoes providing vitamin C that helps your body absorb the iron in spinach.
Is spinach good in tomato pasta?
Spinach is excellent in tomato pasta! It adds nutrients, color, and bulk without overwhelming the tomato flavor. Baby spinach wilts quickly and has a mild taste that blends seamlessly with tomato sauce. It makes the dish more substantial and healthier while keeping it light. Many traditional Italian pasta recipes include spinach with tomatoes for this reason.
Does spinach go well with pasta?
Yes, spinach is one of the best vegetables for pasta dishes. It wilts quickly, has a mild flavor that works with almost any sauce, and adds beautiful color. Fresh spinach is especially good because it cooks in just 2-3 minutes and doesn’t make the pasta watery like frozen spinach can. It’s used in countless Italian pasta recipes from simple garlic and oil pasta to creamy alfredo.
How do you keep spinach from getting soggy in pasta?
To prevent soggy spinach, add it at the very end of cooking and cook just until wilted (2-3 minutes maximum). Don’t overcook it or it will release too much water. Use fresh baby spinach instead of frozen, and don’t cover the pan after adding spinach as trapped steam creates excess moisture. Add the spinach after you’ve added the pasta so the pasta absorbs any liquid instead of it pooling in the bottom of the pan.
Conclusion
This Spinach Tomato Pasta is a beautiful reminder from Grandma’s kitchen that you don’t need a lot of fuss to make something truly special. I hope you enjoy the simple, fresh, and beautiful flavors of this easy meal.
If you love spinach in pasta, check out Suki’s Spinach and Feta Pasta from Allrecipes for another delicious spinach pasta variation.
Give this spinach tomato pasta recipe a try and let me know what you think. Grandma and I love hearing about your weeknight dinner wins!
Grandma’s 20-Minute Spinach Tomato Pasta
Equipment
- 1 Large pot For cooking the pasta. Grandma always said to use your biggest pot to give the pasta room to "dance."
- 1 Large skillet A 12-inch skillet is perfect for building the sauce and tossing everything together.
- 1 Tongs The best tool for tossing the pasta and wilting the spinach evenly.
- 1 Microplane or Box Grater For grating the garlic and Parmesan. This is Grandma's trick for garlic that melts into the sauce.
Ingredients
- 1 lb Pasta Penne, rigatoni, or any shape you have in the pantry. Use what makes you happy.
- 3 tablespoons Olive oil Grandma always used a good, fruity extra virgin olive oil.
- 6 cloves Garlic Grated or very finely minced. I always grate it!
- 2 cups Cherry tomatoes Halved. These little gems burst and create their own beautiful, sweet sauce.
- 4 cups Fresh baby spinach about 4–5 oz It looks like a mountain, but it wilts down to almost nothing.
- 1/2 teaspoon Red pepper flakes Or more if you like a little kick, just like Grandma did.
- Salt and pepper To taste.
- 1/2 cup Reserved pasta water This is the liquid gold! It's the secret to a silky sauce.
- 2 tablespoons Butter (Optional) For a richer, restaurant-style finish.
- 1/2 cup Plain Greek yogurt or heavy cream (Optional) For the creamy version. Yogurt gives a healthy tang, cream makes it indulgent.
- 1/2 cup Grated Parmesan cheese Plus more for serving.
- Fresh basil leaves
- Lemon zest.
Instructions
- Bring a large pot of water to a rolling boil. Add a generous handful of [salt], Grandma always said it should "taste like the sea." Cook the [pasta] according to package directions until perfectly al dente. Just before you drain it, carefully scoop out and save at least 1 cup of the starchy [reserved pasta water]. This is the magic ingredient! Drain the pasta.
- While the pasta is cooking, heat the [olive oil] in your large skillet over medium heat. Add the grated [garlic] and the [red pepper flakes]. Swirl them in the pan for just 30-60 seconds until you can smell that wonderful, fragrant aroma. Don't let the garlic brown, or as Grandma warned, "you'll have to start all over!"
- Add the halved [cherry tomatoes] to the skillet. Season them with a good pinch of [Salt and pepper]. Let them cook, stirring every so often, for about 8-10 minutes. This is my favorite part, you'll see them sizzle, pop, and burst, releasing all their sweet juices and melting into a rustic sauce.
- Add the entire pile of [fresh baby spinach] to the pan. I know it looks like too much, but trust the process! Use your tongs to gently toss the spinach with the hot tomatoes. It will wilt down in just 2-3 minutes, turning a beautiful, vibrant green.
- If you're making the creamy version from Grandma's notes, reduce the heat to low. Stir in the [butter], the [plain Greek yogurt or heavy cream], and the [grated Parmesan cheese]. Keep stirring until the butter and cheese are melted and the sauce is smooth and luxurious.
- This is Grandma's most important rule! Add the drained [pasta] directly into the skillet with your beautiful sauce. Never just dump sauce on plain pasta in a bowl!
- Add about 1/4 cup of your [reserved pasta water] to the skillet. Toss everything together vigorously with your tongs. You'll see the starchy water and the sauce emulsify, creating a silky coating that clings to every single piece of pasta. If it looks a little dry, add more pasta water, one splash at a time, until it's as glossy as you like.
- Take a bite. Does it need more [Salt and pepper]? Adjust it until it makes you smile. Serve immediately in warm bowls, topped with extra [grated Parmesan cheese], a few torn [Fresh basil leaves], and a little [Lemon zest] to make all the fresh flavors pop.
Notes
- Grandma’s Wisdom: “Jazzy,” she always told me, “the secret is the pasta water. It’s the glue that holds the whole dish together. It takes a simple pan of vegetables and turns it into a real sauce. Never, ever dump all of it down the drain!”
- Add Protein: This recipe is a perfect base. Feel free to add 1 cup of cooked, shredded rotisserie chicken, a can of drained chickpeas, or some sautéed shrimp. Add them in Step 4 along with the spinach.
- Storage: This pasta is always best eaten fresh, right out of the pan. If you do have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
