spinach pasta in skillet
30 minute meals, Dinner Recipes, Easy Dinners, Pasta Recipes, Vegetarian

Tomato Spinach Pasta Recipe

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Have dinner ready in around 30 minutes with this quick and easy pasta recipe! This dish is packed with veggies, and makes a great healthy pasta option!

This pasta recipe is a family favorite around my house! It’s a hit with whoever I make it for because it’s flavor packed and veggie packed. It’s a hit with me because it’s immensely easy to make and prep!

spinach pasta on fork close up

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    This simple recipe starts with cooking the pasta. Any shape you like, but I find spaghetti suits the spinach nicely! And make sure to save some pasta water for the sauce.

    The next step involves sautéing a diced onion with smashed garlic cloves in olive oil. You don’t even need to chop the garlic! Giving it a light crush with the side of your knife will make sure it releases enough flavor.

    Then, we’ll add in most of the remaining ingredients (salt, oregano, tomato paste, and diced tomatoes). You’ll also need a splash of the water you used to cook your pasta for added flavor, thickness, and liquid. Simmer this until all the veggies are softened.

    Toss your cooked pasta and spinach into this sauce and cook until the spinach is wilted.

    spinach pasta in plate with fork

    And voila! That covers dinner!

    Some ideas for what to serve with this pasta:

    braided garlic bread
    cucumber salad
    garlic herb breadsticks
    garlic butter broccoli
    rolled buttermilk biscuits
    garlic green beans

    Here are also some other pasta recipes you may like:

    garlic kale pasta
    cold macaroni salad
    fettuccini alfredo
    hot n’ cold macaroni
    tomato and mushroom spaghetti
    mushroom pasta

    spinach pasta in skillet
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    Tomato Spinach Pasta Recipe

    Have dinner ready in around 30 minutes with this quick and easy pasta recipe! This dish is packed with veggies, and makes a great healthy pasta option!
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 3 to 4 people


    • 10 ounces spaghetti, linguini, or similar shape
    • 2 tablespoons extra-virgin olive oil
    • 1 medium red or yellow onion, diced * see notes
    • 3 cloves garlic, lightly smashed
    • 1/2 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 tablespoon tomato paste
    • 2 cups diced Roma tomatoes ** see notes
    • 2 cups packed fresh spinach, washed and drained
    • freshly grated Parmesan cheese (optional topping)


    • Bring a large pot of salted water up to a boil. Cook your spaghetti according to the package instructions. Reserve about 1 cup of pasta water, and drain the spaghetti. Set aside.
    • In a large skillet, combine olive oil, onion, and garlic. Place over medium heat and cook for about 2 to 3 minutes, or until the onion turns translucent and softens.
    • Add the salt, oregano, tomato paste, and diced tomatoes, along with half a cup of the reserved pasta water. Bring the mixture up to a boil, and reduce heat to a low simmer. Simmer the sauce for about 5 to 10 minutes, or until the tomatoes have softened fully.
    • Add the cooked pasta to the sauce, along with the spinach. Toss to coat the noodles in the sauce. If the sauce seems dry, add more pasta water as needed. Continue cooking the spaghetti over low heat until the spinach is wilted. (Optional) Top the spaghetti with grated parmesan before serving.



    * You can use either red or yellow onion in this recipe. There isn’t much of a flavor difference, but the red onion yields a slightly sweeter flavor (and bonus: pops of purple!). 
    ** This time around, I used some fresh Roma tomatoes that I peeled and diced myself. You can also use a can of diced tomatoes to make things easier!


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