A quick, bright pasta that comes together in about 20 minutes—the spinach and cherry tomato pasta is one of those weeknight winners. Tender spaghetti tossed with garlicky olive oil, pops of blistered cherry tomatoes and wilted spinach makes a light but satisfying meal. It’s perfect when you want something fresh, fast, and veggie-forward without a lot of fuss.
Why you’ll love this dish
This recipe is the intersection of simplicity and flavor. Minimal ingredients, maximum payoff: garlic-infused oil coats the pasta, tomatoes add sweetness and acidity, and spinach gives color and a vitamin boost. It’s a reliable last-minute dinner, great for feeding picky eaters or for when you want a quick vegetarian main.
“We made this on a rainy weeknight—simple pantry staples turned into something far more special than takeout. My kids asked for seconds!” — home cook review
Because it’s so adaptable, this dish pairs well with other simple mains and sides. If you like the spinach-and-cheese combo, you might also enjoy this creamy option: creamy gnocchi with spinach and feta for a richer, more indulgent weeknight alternative.
Step-by-step overview
The process is straightforward: boil the pasta until al dente, sauté garlic gently in olive oil, soften halved cherry tomatoes until they release a little juice, then wilt in the spinach. Toss the hot pasta into the pan, add a splash of reserved pasta water if needed, season, and finish with grated Parmesan if you like. No complicated techniques—just good timing so nothing overcooks.
This short workflow helps you set up stations: start boiling the pasta first, prep tomatoes and garlic while water heats, then finish everything in one skillet for minimal cleanup.
What you’ll need
- 8 oz spaghetti or pasta of choice (use bucatini, linguine, or penne if preferred)
- 2 cups fresh spinach (loosely packed)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Ingredient notes and swaps:
- Pasta: any shape works. Short shapes are easier to eat if you prefer bites with tomatoes and spinach.
- Spinach: baby spinach is ideal for quick wilting. You can use 8–10 oz frozen spinach (thawed and well-drained) in a pinch.
- Tomatoes: grape or small plum tomatoes can substitute. If you like a deeper flavor, use a few sun-dried tomatoes (rehydrated) chopped.
- Dairy-free: omit Parmesan or use a vegan grated alternative.
Step-by-step instructions
- Fill a large pot with salted water and bring to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes. Watch carefully—garlic should become fragrant but not brown.
- Add the halved cherry tomatoes. Cook for 3–4 minutes, stirring occasionally, until they start to soften and release some juice.
- Stir in the fresh spinach. Cook 1–2 minutes until wilted but still bright green.
- Add the cooked pasta to the skillet. Toss everything together. If the sauce seems dry, add a splash of the reserved pasta water to loosen and create a light coating.
- Season with salt and freshly ground black pepper to taste.
- Serve warm and top with grated Parmesan cheese if desired.
Short timing tips: garlic 1–2 minutes, tomatoes 3–4 minutes, spinach 1–2 minutes. Keep heat moderate to avoid burning garlic or overcooking greens.
Best ways to enjoy it
This pasta is great as a solo meal with a crisp green salad. For a heartier plate, add:
- Pan-seared chicken breast or shrimp on top.
- A drizzle of good extra-virgin olive oil and a squeeze of lemon for brightness.
- Crusty bread rubbed with garlic to soak up juices.
For a complete spread, serve with a simple arugula salad and a light white wine. To turn it into a crowd-pleaser, bulk up with a can of rinsed chickpeas or toasted pine nuts for crunch.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Pasta will absorb sauce over time; to revive it, reheat gently on the stovetop with a splash of water or olive oil. Microwave reheating is fine—stir halfway through and add a teaspoon of water or oil to keep it from drying out.
Freezing is possible but not ideal: the texture of spinach and tomatoes changes after freezing. If you must freeze, place in a freezer-safe container for up to 1 month and thaw overnight in the fridge before reheating.
Food safety note: refrigerate within two hours of cooking and reheat to steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Reserve pasta water: the starchy water binds the sauce and helps coat the noodles without adding cream.
- Don’t overcrowd the pan with spinach. Add in batches if needed so it wilts quickly and evenly.
- Low and slow for garlic is key. Start over medium heat and reduce if garlic browns too quickly.
- Use the best olive oil you can afford for finishing flavor; the oil is a primary flavor here.
- Taste and season at the end. Tomatoes add acidity, so adjust salt carefully to bring out sweetness.
Creative twists
- Creamy version: stir in 2 tablespoons of cream or a dollop of ricotta at the end for silkier sauce.
- Add protein: toss in shredded rotisserie chicken, sautéed shrimp, or crispy halloumi.
- Make it spicy: red pepper flakes or a pinch of smoked paprika elevates the flavor.
- Swap greens: arugula or baby kale works—adjust cooking time for sturdier leaves.
- Tomato-free option: if you’re avoiding fresh tomatoes but want a robust, saucy bite, serve this with a savory stew or chili alternative such as the best chili without tomatoes for a different comfort pairing.
Try toasted breadcrumbs or toasted walnuts on top for texture. Each twist keeps the same quick assembly while changing the personality of the dish.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess water before adding. Because frozen spinach releases more moisture, reduce the added reserved pasta water when tossing.
Q: Should I salt the pasta water?
A: Definitely. The water should taste like seawater—salting at the start is the easiest way to season the entire dish.
Q: Do I need to reserve pasta water?
A: It’s optional but highly recommended. A couple of tablespoons helps bind the olive oil and tomato juices to the pasta for a silky finish.
Q: Can I make this ahead for meal prep?
A: You can prep components (halve tomatoes, mince garlic, wash spinach) ahead. Assemble and toss with pasta right before serving for best texture. Fully assembled pasta is best eaten within 24 hours.
Q: What cheese is best?
A: Freshly grated Parmesan or Pecorino Romano adds salty depth. If you prefer a milder finish, use grated Parmigiano-Reggiano.
If you have other dietary needs or want ideas for doubling the recipe, ask and I’ll tailor substitutions and quantities.
Spinach and Cherry Tomato Pasta
Ingredients
Pasta and Vegetables
- 8 oz spaghetti or pasta of choice Use bucatini, linguine, or penne if preferred.
- 2 cups fresh spinach Baby spinach is ideal for quick wilting.
- 1 cup cherry tomatoes, halved Grape or small plum tomatoes can substitute.
Flavoring Ingredients
- 2 cloves garlic, minced
- 2 tablespoons olive oil Use the best quality olive oil for flavor.
- to taste salt and pepper Seasoning to taste.
- grated Parmesan cheese Optional for serving.
Instructions
Cooking the Pasta
- Fill a large pot with salted water and bring to a rolling boil.
- Add the spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup of pasta cooking water, then drain the pasta.
Preparing the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Add halved cherry tomatoes and cook for 3–4 minutes until they soften and release juice.
- Stir in the fresh spinach and cook for 1–2 minutes until wilted but still bright green.
Combining and Serving
- Add the cooked pasta to the skillet and toss everything together.
- If the sauce seems dry, add a splash of the reserved pasta water to loosen.
- Season with salt and freshly ground black pepper to taste.
- Serve warm and top with grated Parmesan cheese if desired.