Quick Marinara Spinach Pasta (Print View)

A vibrant pasta with marinara and fresh spinach, ready in under 20 minutes for busy nights.

# Components:

→ 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 jar (24 oz) 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 more for serving)
10 - Fresh basil leaves (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain 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 marinara sauce and bring to a gentle simmer. Add red pepper flakes if desired.
04 - Stir in fresh spinach and cook, stirring occasionally, until wilted, about 2 to 3 minutes.
05 - Add drained pasta to the sauce and toss to coat. Adjust sauce consistency by adding reserved pasta water as needed.
06 - Stir in grated Parmesan cheese and season with freshly ground black pepper.
07 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

# Expert Advice:

01 -
  • It comes together in under twenty minutes without sacrificing flavor or feeling rushed.
  • Fresh spinach wilts right into the sauce, so you're sneaking in something green without any fuss.
  • The pasta water trick keeps everything silky and connected instead of clumpy, which honestly changed how I think about finishing pasta.
02 -
  • Don't drain your pasta completely dry and don't throw away that cooking water; the starch in it is what creates a silky sauce that clings to every strand.
  • Spinach releases water as it cooks, so the sauce will thin slightly—that pasta water becomes your control, letting you dial in the exact consistency you want.
03 -
  • Never add cold sauce to hot pasta; let everything stay warm so it all comes together smoothly instead of shocking into separation.
  • Taste the pasta while it's cooking and pull it when it's slightly before where you think it should be, because it'll keep softening slightly in the residual heat of the sauce.
Return