Spinach Tomato Pasta
I make this Spinach Tomato Pasta on busy weeknights when I want something bright, fast, and satisfying. It’s a simple skillet pasta that combines sweet cherry tomatoes, garlicky olive oil, and just-wilted spinach tossed with al dente spaghetti. The result is fresh-tasting, budget-friendly comfort food that comes together in about 20 minutes — perfect when you need dinner without a lot of fuss. If you like dishes that highlight vegetables without heavy sauces, this one is for you. (If you enjoy spinach-forward recipes, you might also like this spinach lasagna with feta and tomatoes I made recently: Spinach Lasagna with Feta and Tomatoes.)
Why you’ll love this dish
This pasta feels fresh and light but still satisfying. It’s quick to make, uses pantry staples and seasonal cherry tomatoes, and is easy to adapt for picky eaters or for whatever’s in your fridge. It’s also naturally vegetarian and can be made vegan by skipping the Parmesan.
“A weeknight winner — bright tomato pops, garlicky heat, and wilted spinach that never feels soggy. My family asked for seconds.”
Reasons to try it:
- Speed: ready in roughly 20 minutes from start to finish.
- Budget-friendly: minimal ingredients, no cream or expensive cheeses required.
- Flexible: substitute wheat, gluten-free, or vegetable noodles; add protein if you want.
- Bright flavor: the quick tomato sauté keeps fresh acidity, balanced by olive oil and garlic.
Step-by-step overview
Before you cook, here’s what happens at a glance so you know what to expect:
- Boil pasta until al dente and reserve any pasta water if desired.
- Sauté garlic in olive oil to flavor the pan.
- Cook cherry tomatoes just until they soften and begin to release juices.
- Add spinach and wilt quickly so it stays bright.
- Toss pasta into the skillet, coat everything, season, and finish with cheese and basil.
This overview helps you move smoothly through the kitchen — time the pasta so it finishes right when the spinach and tomatoes are ready.
What you’ll need
- 8 oz pasta (spaghetti or your choice) — use whole-wheat, gluten-free, or long thin pasta like linguine if preferred.
- 2 cups fresh spinach, roughly packed — baby spinach works great.
- 1 cup cherry tomatoes, halved — grape tomatoes can be used.
- 2 cloves garlic, minced — or 1 tsp garlic paste.
- 2 tablespoons olive oil — extra-virgin for flavor.
- Salt, to taste.
- Black pepper, to taste.
- Grated Parmesan cheese (optional) — swap with nutritional yeast for a vegan finish.
- Fresh basil (for garnish) — or parsley as an alternative.
Notes and substitutions inline:
- Want creaminess? Stir in 2–3 tablespoons of ricotta or a splash of cream after tossing the pasta.
- No cherry tomatoes? Use a medium tomato, diced, but expect a slightly different texture; oven-roasted tomatoes deepen the flavor.
- Need more heft? Add a can of drained chickpeas or cooked chicken.
Step-by-step instructions
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/4 cup of the pasta water, then drain and set pasta aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they start to soften and release juices, about 3–4 minutes.
- Stir in the fresh spinach and cook just until wilted, about 1–2 minutes. Don’t overcook — you want bright green leaves.
- Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen and help the sauce coat the pasta.
- Season with salt and black pepper to taste. Taste and adjust seasoning as needed.
- Serve immediately with grated Parmesan on top and a few torn basil leaves for garnish.
Best ways to enjoy it
- Plate simply in warm bowls and finish with a drizzle of extra-virgin olive oil and cracked black pepper.
- Serve alongside a crisp green salad or simple roasted vegetables.
- For a heartier meal, pair with grilled protein — chicken, shrimp, or pan-seared salmon work well.
- Pair with a light white wine (like Pinot Grigio) or an herbal iced tea for non-alcoholic option.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Reheating: Gently reheat in a skillet over low heat with a splash of water or olive oil to revive the sauce. Microwave on medium power in 30-second bursts, stirring between intervals.
- Freezing: Not ideal for freezing because spinach and tomatoes change texture. If you must freeze, toss without cheese, freeze in a shallow container for up to 1 month, and thaw overnight in the fridge before reheating.
- Food safety: Refrigerate within two hours of cooking and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Don’t overcook the garlic: it goes bitter if it browns. Sauté until fragrant and pale, then add tomatoes.
- Use reserved pasta water: the starchy water helps bind the olive oil and tomato juices to the pasta for a silkier finish.
- Add acid at the end: a squeeze of lemon or splash of vinegar brightens the dish if tomatoes are sweet or flat.
- Keep spinach vibrant: add it just long enough to wilt; residual heat will finish it off.
- Make it in one pan: after draining pasta, return it briefly to the pot and fold in the skillet mixture to save dishes.
- Looking for inspiration on other seasonal pasta and spinach dishes? Try this cozy butternut squash and spinach lasagna for a fall dinner idea: Butternut Squash and Spinach Lasagna.
Creative twists
- Creamy version: stir in 1/4–1/3 cup heavy cream or mascarpone at the end for a richer sauce (see similar creamy takes).
- Protein add-ins: toss in cooked sausage, shredded rotisserie chicken, or sautéed shrimp.
- Spicy kick: add red pepper flakes to the garlic oil or a spoonful of harissa.
- Mediterranean style: add olives, capers, and a sprinkle of feta.
- Vegan option: skip the Parmesan and top with toasted pine nuts and nutritional yeast.
- Swap the pasta: try short tubes (penne) to catch the tomato bits, or use veggie noodles for a lighter dish.
- If you like hearty soups with bold flavors, this recipe pairs well with a spicy stew — check out this Cajun chicken pasta soup for a bolder pairing idea: Cajun Chicken Pasta Soup.
Common questions
Q: How long does this take to make?
A: About 20–25 minutes total. Pasta time is the longest step; while it boils you can sautée the garlic and tomatoes.
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before adding. Add it a little earlier since frozen spinach releases more liquid.
Q: Will the dish be soggy if I add spinach?
A: If you add spinach only until it wilts and drain excess liquid, it stays bright rather than soggy. Use high heat briefly for best texture.
Q: Can I prepare parts ahead?
A: You can halve the tomatoes and wash the spinach up to a day ahead. Cooked pasta and sauce are best combined and served fresh, but leftovers refrigerate well.
Q: Is this recipe gluten-free or vegan?
A: Easily. Use gluten-free pasta for GF and omit Parmesan (or use nutritional yeast) for vegan.
Conclusion
If you want more variations or inspiration that riff on tomato-and-spinach pasta themes, this simple skillet version is a great base to experiment from. For other takes with similar ingredients and slightly different textures, check out this bright, straightforward recipe at Easy Tomato and Spinach Pasta – Baker by Nature, or try a creamier adaptation in this budget-friendly guide at Creamy Tomato and Spinach Pasta – Budget Bytes.
Spinach Tomato Pasta
Ingredients
Method
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/4 cup of the pasta water, then drain and set pasta aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they start to soften and release juices, about 3–4 minutes.
- Stir in the fresh spinach and cook just until wilted, about 1–2 minutes. Don’t overcook — you want bright green leaves.
- Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen and help the sauce coat the pasta.
- Season with salt and black pepper to taste. Taste and adjust seasoning as needed.
- Serve immediately with grated Parmesan on top and a few torn basil leaves for garnish.
