Quick Marinara Pasta Spinach (Print Version)

Vibrant pasta tossed with marinara sauce and fresh spinach, ready in under 20 minutes.

# 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 - 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 more for serving)
10 - Fresh basil leaves (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. 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, until wilted, about 2 to 3 minutes.
05 - Add drained pasta to sauce, tossing to coat. Add reserved pasta water gradually if sauce needs thinning.
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 less time than most takeout orders, which means you can feed people without the stress.
  • Fresh spinach melts into the sauce so quietly that even people skeptical about greens don't notice they're eating them.
  • One skillet, one pot—the cleanup is almost as quick as the cooking.
02 -
  • Don't drain the pasta water completely—that starchy liquid is liquid gold for adjusting sauce consistency without watering down flavor.
  • The spinach needs to go in after the sauce is warm enough to wilt it instantly; cold sauce will just make it sit there looking sad and raw.
03 -
  • Buy marinara that actually tastes good on its own—the sauce is the whole point, so don't cheap out on that one ingredient.
  • Reserve pasta water before you drain, because you can always add more but you can't get it back once it's gone.
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