Spinach Pasta

A quick and easy dinner recipe comes together in less than 20 minutes! This vegetarian Spinach Pasta is tossed in a creamy tomato sauce for a simple, satisfying, and affordable meal. Add sausage, ground beef, or chicken for an even heartier dish!

I occasionally ask blog readers to share their favorite last-minute weeknight dinner ideas with me. After all, you can never have too many easy options for those evenings when you want to avoid another trip to the grocery store! This particular creamy spinach pasta recipe comes from a reader named Linda, who sent it to me years ago. I’m so glad that I’m finally getting around to sharing it here, because I have a feeling that it will soon become a staple in your home, too!

How to make Spinach Pasta Sauce

This recipe is such a great option to keep in your back pocket because it only requires about 20 minutes (from start to finish!), and you probably already have most of the ingredients on hand. It’s nothing fancy, it’s just a really flavorful and satisfying vegetarian dinner!

First, cook the pasta in a large pot of salted boiling water.

Meanwhile, prepare a creamy tomato-based sauce in a skillet.

Stir in the fresh spinach, and then add the cooked pasta. Thin the sauce with a splash (or more) of cream, just until it reaches the desired consistency. Garnish with chopped fresh parsley and more grated Parmesan, if desired!

What Goes with Spinach Pasta?

This dish would be perfect served alongside a loaf of crusty bread and a simple green salad dressed with balsamic vinaigrette.

What to Add to Spinach Pasta?

If you like a pasta dish with meat, you can add 1 lb. of ground Italian sausage (browned and drained), 1 lb. of ground beef (browned and drained), or about 2 cups of cooked diced chicken.

Cook’s Tips and Recipe Variations

• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If you like more spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.
• Don’t have penne pasta in your pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli or rigatoni.
• I find that freshly grated Parmesan cheese (from a wedge) melts smoother into the sauce than a jar of pre-grated cheese.
• Use as much or as little half-and-half as you need to thin the sauce to reach your preferred consistency. Heavy cream would also work as an equal substitute.

More Easy Spinach Recipes to Try

Simple Spinach Casserole

5-Ingredient Spinach Dip

Strawberry Spinach Salad & Poppy Seed Dressing

Chicken and Spinach Calzone Recipe

Spinach Pasta

5 from 3 votes

Prep: 5 minutes minutes

Cook: 15 minutes minutes

0 minutes minutes

Total: 20 minutes minutes

Servings 4 people

Calories 347.8 kcal

This quick and easy spinach pasta is cooked in a creamy tomato sauce and topped with fresh-shaved parmesan cheese. A fast dinner in 20 minutes!

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Ingredients

  

1x2x3x

• 8 ounces uncooked penne pasta
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 14.5 oz. can petite diced tomatoes, NOT drained
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, optional
• ½ tsp salt
• Dash of pepper
• 2 tablespoons tomato paste
• 2 oz cream cheese, diced
• ¼ cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves (or more as desired)
• ¼ cup half-and-half or heavy cream (or more, as needed)
• Optional garnish: chopped fresh parsley; additional Parmesan cheese

Instructions

• Cook pasta in a large pot of salted boiling water, according to package instructions. Drain.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until tender (about 5 minutes).
• Add diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the skillet. Stir in tomato paste and ½ cup of water until completely combined.
• Reduce heat to low and stir in the cream cheese. Continue stirring over low heat until cream cheese smoothly melts into the sauce. Gradually add the Parmesan cheese, stirring until completely combined.
• Stir in fresh spinach and continue to cook over low heat, just until the spinach wilts (about 1 more minute). Add cooked pasta, toss to coat in the sauce, and season with additional salt and pepper, if necessary. Stir in half-and-half to thin the sauce until it reaches desired consistency.
• Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.

Notes

• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If you like more spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.
• Don’t have penne pasta in your pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli or rigatoni.
• I find that freshly grated Parmesan cheese (from a wedge) melts smoother into the sauce than a jar of pre-grated cheese.
• Use as much or as little half-and-half as you need to thin the sauce to reach your preferred consistency. Heavy cream would also work as an equal substitute.

Nutrition

Serving: 1/4 of the pastaCalories: 347.8kcalCarbohydrates: 52.1gProtein: 12.5gFat: 11.4gSaturated Fat: 4.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 4.3gCholesterol: 20.4mgSodium: 744.1mgPotassium: 142.8mgFiber: 4.8gSugar: 6.8g

Keyword: spinach pasta, vegetarian pasta recipe

Course: Dinner

Cuisine: Italian

Author: Blair Lonergan

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