Simple Pasta with Spinach is the kind of weeknight recipe that shows how a handful of good ingredients can turn into something satisfying in under 20 minutes. It’s pasta (spaghetti, penne, or whatever you have), fresh spinach wilted with garlic and olive oil, finished with a grind of black pepper and optional parmesan. Perfect for busy evenings, light lunches, or when you want a green-packed comfort dish without fuss.
Why you’ll love this dish
This recipe hits a sweet spot: fast, budget-friendly, and flexible. It’s a great way to use a big bag of baby spinach and pantry pasta, and it dresses up well for guests or gets scaled down for one. The flavors are simple — garlic, olive oil, and a touch of cheese — which means the spinach stays forward and fresh.
“We made this on a crazy weeknight and it tasted like we’d spent hours on it. Easy, bright, and the leftovers were even better.” — a reader’s quick review
It’s also a smart starter recipe if you’re learning timing in the kitchen: boiling pasta while you wilt greens teaches multitasking and timing. If you want a richer, creamier spinach-forward alternative, try pairing the concept with a gnocchi dish like this creamy spinach gnocchi for a dinner-party upgrade.
How this recipe comes together
You’ll boil the pasta, sauté garlic in olive oil until fragrant, toss in fresh spinach until just wilted, then combine the drained pasta with the greens and finish with seasoning and cheese. The whole sequence is about coordination: salt your pasta water generously, save some starchy cooking water, and use it to bring the sauce and pasta together into a silky coating.
Total active time: about 15–20 minutes.
Skill level: beginner-friendly.
What you’ll need
- 8 oz (about 225 g) pasta of your choice (spaghetti, penne, or fusilli). Use more for larger servings.
- 4–6 cups fresh spinach (baby spinach wilts faster; use roughly one big handful per serving).
- 2–3 tablespoons extra-virgin olive oil.
- 2–3 cloves garlic, minced (adjust to taste).
- Salt and freshly ground black pepper.
- Parmesan cheese, grated, optional for serving.
Notes and substitutions: - For a vegan version, skip the parmesan or use a store-bought vegan grated cheese.
- If you only have frozen spinach, squeeze out excess moisture after thawing and add it near the end of sautéing; see FAQs below for details.
- A squeeze of lemon or lemon zest brightens the dish if you have it on hand.
Step-by-step instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant — don’t let it brown.
- Add the fresh spinach in batches, tossing or stirring until it wilts down. This takes 1–2 minutes for baby spinach; larger leaves may take a bit longer. Season lightly with a pinch of salt.
- Drain the pasta (don’t rinse). Add the pasta to the skillet with the spinach.
- Toss everything together over low heat. Add a splash of the reserved pasta water if the mixture seems dry; the starchy water helps emulsify the oil into a light sauce. Taste and adjust with salt and pepper.
- Serve immediately with a sprinkle of grated parmesan, an extra drizzle of olive oil, or lemon zest if using.
Best ways to enjoy it
This pasta is versatile on the table: serve it as a light main with a simple green salad, roasted vegetables, or alongside grilled chicken or fish for extra protein. For a summery touch, pair with a bruschetta or a glass of crisp white wine. If you’re entertaining and want an herb-sweet contrast, a small side of basil simple syrup works wonderfully in cocktails or in a chilled herb-infused drink to complement the garlicky pasta.
For plating, twist long pasta into nests for a restaurant-style presentation and sprinkle with coarse-grated parmesan and freshly cracked pepper.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The spinach will darken but remain safe to eat.
- Freezing: Fresh spinach and pasta textures change when frozen; freezing is possible but not ideal. If you intend to freeze, undercook the pasta by a minute before combining and use within 1 month.
- Reheating: Warm gently in a skillet over low heat with a splash of water or olive oil. Microwaving works—stir halfway through—but add a little liquid to keep the pasta from drying out.
Food safety note: Discard any cooked pasta kept at room temperature for more than 2 hours.
Helpful cooking tips
- Salt the pasta water generously: it’s your primary seasoning for the pasta itself.
- Reserve pasta water: that teaspoon of starchy water is the trick to a shiny, cohesive sauce.
- Don’t overcook the garlic: garlic that browns becomes bitter. Remove from heat or add spinach as soon as it’s fragrant.
- Add greens last: spinach cooks extremely quickly; add it toward the end so it stays bright and tender.
- Use good olive oil: a decent extra-virgin olive oil makes a noticeable flavor difference in such a simple dish.
Creative twists
- Protein boost: stir in canned white beans, shredded rotisserie chicken, or crumbled sausage when tossing the pasta.
- Creamy finish: for a richer sauce, stir in 2 tablespoons of cream or a spoonful of mascarpone at the end.
- Spice it up: add red pepper flakes with the garlic for heat.
- Swap the pasta: try the same technique with gnocchi or small shells; for a creamy, tangy version with similar flavors, see this creamy gnocchi with spinach and feta.
- Citrus and nuts: finish with lemon zest and toasted pine nuts for brightness and crunch.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out as much water as possible, then add it to the skillet and cook a minute longer. Because frozen spinach releases more moisture, you may need to simmer briefly to evaporate excess liquid before adding pasta.
Q: How long does this take to make?
A: With everything prepped, the active cooking is about 10–15 minutes; total time including boiling the pasta is roughly 15–20 minutes.
Q: Is this dish vegan-friendly?
A: Easily. Omit the parmesan or use a vegan alternative. Double-check any store-bought vegan cheese labels for dietary compliance.
Q: Can I add other greens?
A: Yes. Baby kale, Swiss chard, or arugula can work, but adjust cooking time: kale and chard need a little longer to soften.
Q: Will the spinach make the pasta watery?
A: If you add a large volume of room-temperature spinach, it will release some moisture but should wilt quickly. Using reserved pasta water to emulsify helps maintain a silky finish rather than a watery one.
If you want a quick, reliable way to get dinner on the table that still tastes deliberate and fresh, this Simple Pasta with Spinach is one of those go-to recipes you’ll return to again and again. Enjoy experimenting with small additions — the basic method is forgiving and adaptable.
Simple Pasta with Spinach
Ingredients
Main Ingredients
- 8 oz pasta of your choice (spaghetti, penne, or fusilli) Use more for larger servings.
- 4-6 cups fresh baby spinach Use roughly one big handful per serving.
- 2-3 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, minced Adjust to taste.
- to taste Salt and freshly ground black pepper
- to taste Parmesan cheese, grated Optional for serving.
Instructions
Cooking the Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining.
Preparing the Spinach
- While the pasta cooks, heat the olive oil in a wide skillet over medium heat.
- Add the minced garlic and sauté for 30–60 seconds until fragrant — don’t let it brown.
- Add the fresh spinach in batches, tossing or stirring until it wilts down, about 1–2 minutes.
- Season lightly with a pinch of salt.
Combining and Serving
- Drain the pasta (don’t rinse) and add it to the skillet with the spinach.
- Toss everything together over low heat, adding a splash of reserved pasta water if necessary to create a light sauce.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately with a sprinkle of grated parmesan and a drizzle of olive oil or lemon zest if using.