Spinach Tomato Pasta Easy
This Spinach Tomato Pasta recipe is a vibrant and flavorful dish that's incredibly easy to make. It features perfectly cooked pasta coated in a delicious tomato sauce with fresh spinach, creating a healthy and satisfying meal perfect for busy weeknights.
Equipment
- Large pot
- Colander
- Large skillet or pot
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 pound pasta spaghetti, penne, or your favorite shape
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 5 ounces fresh spinach, washed and roughly chopped
- ¼ cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves, for garnish optional
- 1 cup pasta water reserved
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 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 or pot over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat to low and cook for about 15 minutes, stirring occasionally.
- Stir in the spinach and cook until it wilts, about 2-3 minutes.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the Parmesan cheese.
- Serve immediately, garnished with fresh basil leaves (if using) and extra Parmesan cheese.
Notes
Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Add protein like grilled chicken, shrimp, or sausage. Spice it up with cayenne pepper. Add vegetables like sauteed mushrooms, bell peppers, or zucchini. Make it creamy by stirring in ricotta cheese or cream. A pinch of sugar can balance the acidity of the tomatoes. Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended.