Quick Marinara Spinach Pasta (Printer version)

A vibrant pasta dish combining simmered marinara and fresh spinach for a flavorful weeknight meal.

# What You'll Need:

→ Pasta

01 - 12 oz dried spaghetti or penne
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1 (24 oz) jar marinara sauce
06 - 5 oz fresh baby spinach
07 - 1/2 tsp red pepper flakes (optional)
08 - Freshly ground black pepper, to taste

→ To Serve

09 - 1/4 cup grated Parmesan cheese, plus extra for serving
10 - Fresh basil leaves (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Pour in the marinara sauce and bring to a gentle simmer. Add red pepper flakes if using.
04 - Stir in the fresh spinach and cook, stirring, until wilted, about 2 to 3 minutes.
05 - Add the drained pasta to the sauce and toss to coat evenly. Adjust consistency by adding reserved pasta water if needed.
06 - Stir in grated Parmesan cheese and season with freshly ground black pepper.
07 - Plate immediately, garnishing with extra Parmesan and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's genuinely done in 20 minutes without any stress or fancy techniques.
  • The spinach wilts right into the sauce, so it disappears into creamy, savory bites instead of sitting awkwardly on the plate.
  • One pan plus one pot means you're not staring at a sink full of dishes afterward.
02 -
  • Pasta water is liquid gold—that starch is what helps sauce actually cling to pasta instead of sliding off into a pool at the bottom of the bowl.
  • Spinach releases water as it cooks, which is fine and actually helps loosen the sauce, so don't drain it or squeeze it dry.
  • Fresh Parmesan melts differently than pre-grated, so if you grate it yourself, add it just before serving so it gets creamy without clumping.
03 -
  • Don't let the sauce boil aggressively once you've added the spinach, or the spinach can become overly soft and lose its color.
  • If you're making this vegan, use a plant-based Parmesan alternative or just finish it with nutritional yeast for that savory note—it's actually lovely and tastes less like you're missing something.
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