The pasta is so good that your family might not even realize they’re eating spinach!
If it were possible to be in love with a recipe, this would be at the top of my list. This recipe for spinach pasta reminds me in many ways of one of my all-time favorite dishes—penne alla vodka—but without the vodka. It has that same type of creamy, garlicky, tomatoey sauce that I love. And, with the added spinach and Italian seasoning, it is bursting with color and flavor. Since I’m gluten-free, I use whatever GF penne pasta or ziti I have on hand. This recipe is equally good with rice, quinoa, chickpea, corn, and lentil pastas. I’ve even used it for shirataki (miracle noodle) ziti for myself. No one else in the family likes shirataki noodles, but I do.
This is a simple dish to make, requiring only five minutes of preparation to dice and mince the onion and garlic. The remaining 20 minutes are for cooking, so dinner is on the table in under 30 minutes. To me, that is every busy mom’s winning scenario. After all, no one wants to spend an hour or two in the kitchen on a weeknight. Between unwinding from a busy day, helping the kids with their homework, and getting household chores done, extensive cooking for a delicious, nutritious meal is something worth saving for the weekend.
Now, there are two ways to prepare this dish. One will save time but require the use of a pot and a skillet. The other will add about 10 minutes of cooking time but use only one pot. Method one is to follow the recipe instructions as written, proceeding to step two while the pasta cooks in boiling water. This way, you are preparing the sauce in the skillet while the pasta cooks. The pasta and the sauce will be ready about the same time.
Now, my “lazy mom” method (the fewest pots to clean) is to prepare the pasta and let it sit in a colander until the sauce is ready. Don’t forget to save some of the pasta water on the side. I then use the pasta pot instead of a separate skillet to prepare the sauce, starting with step two. Since the pasta may begin to stick together before adding the sauce, I give it a quick rinse under cold water to loosen it, then stir it into the sauce. Any time I can simplify cleanup, I will jump at the chance.
Add protein and veggies for a complete meal
This recipe is adaptable to many variations, and some of my favorite additions are chopped cooked chicken or turkey, peas, and mushrooms. I sauté the mushrooms with the onions and garlic. You can even add some chopped bell peppers during that step. Any cooked protein will work in this recipe, and I suggest adding it for a minute or two before adding the pasta, if the protein is cold. If it is warm, you can add it along with the pasta. Cooked ham, bacon, sausage, prosciutto, meatballs, shrimp, and salmon are excellent options.
Other vegetables that are good in this recipe include asparagus, green beans, broccoli, cauliflower, and carrots. You can even mix in chunks of roasted eggplant, zucchini, and yellow squash. Another option is to stir in some halved cherry tomatoes during the last minute of cooking. This recipe loves creativity, so let us know what you add in the comments below.
How do I store leftovers?
Allow leftover spinach pasta to cool to room temperature, then refrigerate it in an airtight container for up to 3 days. Once chilled, you can also freeze the leftovers in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen pasta overnight in the refrigerator. Reheat leftovers on the stovetop over medium-low heat or in the microwave until warm. You may need to add a splash of water to loosen the sauce.
Serving suggestions
I like to serve spinach pasta with a side salad or a bowl of soup. Try this Delicious Italian Chopped Salad or this Caprese Salad Recipe if you want to begin the meal with a cold starter. Cold winter nights are perfect for a steaming bowl of Creamy Vegetable Soup or this Homemade Tomato-Basil Soup Recipe. Add some Brownie Bites or Gluten-Free Cobbler for dessert, and enjoy a delicious, satisfying meal with your family.
Spinach Pasta
Ingredients
- Salt for pasta water
- 8 ounces whole wheat penne pasta
- 1 1/2 tablespoons olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 can diced tomatoes (14 1/2 ounces)
- 1 teaspoon Italian seasoning
- A pinch of red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 ounces cream cheese
- 2 cups baby spinach
- 3 tablespoons grated Parmesan cheese plus extra, for serving
Instructions
- Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente (8-10 minutes). Reserve 1 cup of the pasta water and drain the pasta.
- Heat the olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for 3-4 minutes until the onion is soft. Stir in the diced tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper.
- Let the sauce simmer for about 3 minutes. Lower the heat and add the tomato paste and cream cheese, stirring until it melts into a smooth, creamy sauce. Add the baby spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta and Parmesan and stir thoroughly, adding as much reserved pasta water as needed to achieve your preferred sauce consistency. Let it simmer briefly, then top with extra grated Parmesan cheese prior to serving.
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