Delicious Spinach Tomato Pasta – Bright, Fresh, and Ready in 25 Minutes

Looking for a light, flavorful, and satisfying pasta dish? This Spinach Tomato Pasta is packed with juicy tomatoes, tender baby spinach, garlic, and herbs—all tossed in al dente pasta for a vibrant meal that’s simple yet deeply satisfying. Whether you’re cooking for a quick weeknight dinner or prepping an easy vegetarian main, this pasta checks all the boxes: quick, healthy, delicious.

Introduction: The Fresh Pasta You’ll Make on Repeat

Spinach Tomato Pasta is one of those wonderfully flexible recipes that feels elevated but uses humble ingredients. It’s inspired by Mediterranean flavors—think olive oil, garlic, and sun-ripened tomatoes—but comes together in just about 25 minutes with pantry and fridge staples.

The best part? It’s vegetarian, meal-prep friendly, and endlessly customizable. Whether you like your pasta spicy, cheesy, or fully vegan, this dish adapts beautifully to your tastes.

Perfect for spring and summer, or anytime you need a quick meatless meal that doesn’t skimp on flavor.

Ingredient Overview: Simple Meets Delicious
Pasta

Spaghetti, penne, or linguine work well. Choose whole wheat or gluten-free options if needed. Cook al dente for best texture.

Fresh Baby Spinach

Adds nutrients, color, and softness. It wilts quickly in the warm pasta and sauce. You can also use regular spinach (chopped) or even kale.

Cherry or Grape Tomatoes

Sweet, juicy, and bursting with flavor. They blister beautifully in olive oil and add natural acidity and brightness to the sauce.

Garlic

Fresh garlic adds a bold aromatic base that complements both spinach and tomato.

Olive Oil

High-quality extra virgin olive oil brings the whole dish together with smooth, slightly fruity richness.

Crushed Red Pepper Flakes (Optional)

Adds heat and complexity. Skip or reduce for a milder version.

Fresh Basil or Parsley

Herbs take this pasta from good to great. They add a pop of freshness and aroma.

Parmesan Cheese (Optional)

A sprinkle of cheese adds umami and saltiness. Use vegan Parmesan or skip for a dairy-free version.

Step-by-Step Instructions: How to Make Spinach Tomato Pasta
1. Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water before draining.

2. Sauté Garlic and Tomatoes

Heat 2–3 tablespoons olive oil in a large skillet over medium heat.

Add 4 cloves minced garlic and sauté for 1 minute until fragrant.

Add 2 cups halved cherry tomatoes and a pinch of salt.

Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to blister and release juices.

3. Add Spinach and Wilt

Add 4 cups baby spinach to the skillet and stir. Cook for 2–3 minutes until wilted. Add a splash of reserved pasta water if needed to loosen the sauce.

4. Combine with Pasta

Add drained pasta directly into the skillet. Toss to coat in the sauce and mix well. Adjust seasoning with salt, pepper, and red pepper flakes.

5. Finish with Garnish

Top with fresh chopped basil or parsley. Optional: add a generous sprinkle of grated Parmesan or a drizzle of extra olive oil.

Serve immediately in shallow bowls or large pasta plates.

Tips, Variations & Substitutions
Tips:

Don’t overcook the spinach: It only needs a minute or two to wilt.

Use the pasta water: It helps emulsify the sauce and coats the pasta beautifully.

Cook tomatoes properly: Let them blister—this deepens their flavor and softens the skin.

Variations:

Add white beans or chickpeas for protein.

Make it spicy with more chili flakes or a spoon of Calabrian chili paste.

Add mushrooms: Sauté sliced mushrooms with the garlic for earthy flavor.

Top with toasted pine nuts for a nutty crunch.

Substitutions:

Use canned diced tomatoes if fresh aren’t available—just reduce slightly.

Try kale or arugula instead of spinach for a different texture.

Vegan cheese or nutritional yeast for dairy-free flavor.

Gluten-free pasta for dietary needs.

Serving Ideas & Occasions

This pasta is vibrant, comforting, and ideal for any occasion:

Light Weeknight Dinner

Pair with garlic bread or a simple green salad for a fast, balanced meal.

Meal Prep

It reheats well and stores for up to 3 days in the fridge. Great for lunches.

Dinner Party Side

Serve as a side dish alongside grilled protein or a roasted vegetable platter.

Vegetarian Main

Complete the plate with crusty sourdough and a chilled glass of Pinot Grigio or sparkling water with lemon.

Nutrition & Health Notes

This pasta isn’t just quick—it’s naturally balanced and nutritious:

High in Fiber & Antioxidants

Spinach and tomatoes bring fiber, vitamins A and C, and antioxidants like lycopene.

Naturally Vegetarian

Easily made vegan with minor tweaks and completely free of processed ingredients.

Light and Satisfying

Olive oil adds healthy fats without heaviness. Fresh vegetables make this a refreshing, energizing meal.

FAQ
1. Can I make this vegan?

Yes! Just skip the Parmesan or use a plant-based version. The dish is naturally dairy-free without it.

2. What type of pasta is best?

Spaghetti, penne, and farfalle are all great choices. Whole wheat or gluten-free options work just as well.

3. Can I use frozen spinach?

Yes, thaw and drain it well before adding. It won’t have the same fresh texture, but it still works in a pinch.

4. How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.

5. Can I add protein?

Absolutely. Try grilled chicken, tofu, white beans, or even shrimp to bulk up the meal.

6. What herbs go best with this pasta?

Fresh basil is classic, but parsley, oregano, or thyme also work well.

7. Can I use other vegetables?

Definitely. Zucchini, roasted red peppers, or even sun-dried tomatoes add more layers of flavor.

Print