Spinach Tomato Pasta
This Spinach Tomato Pasta recipe delivers a vibrant and flavorful Italian-inspired dish that's both healthy and satisfying. It's a quick and easy weeknight meal featuring perfectly cooked pasta coated in a luscious tomato sauce with fresh spinach and Parmesan cheese.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Wooden spoon or spatula
- Cheese grater
Ingredients
- 8 ounces pasta spaghetti, penne, or rotini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- ¼ cup vegetable broth
- 5 ounces fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese plus extra for serving
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1/2 cup of pasta water before draining.
- Drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn it.
- Stir in the diced tomatoes (with their juice), oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Add the vegetable broth and let the sauce simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld together beautifully.
- Add the chopped spinach to the skillet. Cook, stirring, until the spinach wilts down, about 2-3 minutes.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the grated Parmesan cheese.
- Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
Don't overcook the spinach; it should just wilt. Using good-quality diced tomatoes makes a big difference in the flavor. Cook pasta al dente. Adjust the amount of red pepper flakes to your liking. Add cooked chicken, shrimp, sausage, or white beans for extra protein. For Creamy Spinach Tomato Pasta: Add a splash of heavy cream or half-and-half. For Spinach Tomato Pasta with Pesto: Stir in a spoonful of pesto. For Spinach Tomato Pasta with Roasted Vegetables: Add roasted vegetables like bell peppers, zucchini, or eggplant. Store leftovers in an airtight container in the refrigerator for up to 3 days.