Quick Spinach Pasta is one of my favorite meals to whip up when I need something fast, healthy, and satisfying. It’s simple, flavorful, and comes together in about 20 minutes using just a handful of ingredients. Whether I’m making dinner after a busy day or prepping lunch, this dish always delivers comfort and freshness in one bowl.
Why You’ll Love This Recipe
I love this recipe because it’s light but still filling, and it’s incredibly versatile. The spinach adds a vibrant green color and a nutrient boost, while the garlic and olive oil give it depth. It’s the kind of dish I can throw together with pantry staples, and I can easily switch it up depending on what I have. Plus, it’s a great way to get more greens in without feeling like I’m eating “just a salad.”
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta of choice (spaghetti, penne, or fusilli work great)
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Fresh spinach (baby spinach or chopped regular spinach)
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Olive oil
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Garlic, minced
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Parmesan cheese (optional, for serving)
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Salt and pepper to taste
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Red pepper flakes (optional, for a kick)
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Lemon juice or zest (optional, for brightness)
Directions
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I bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat.
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I add the garlic and sauté until fragrant, about 1 minute.
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Then I toss in the spinach and cook until just wilted—this takes about 2–3 minutes.
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Once the pasta is done, I reserve a bit of the pasta water, then drain it and add it to the skillet with the spinach.
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I toss everything together, adding a splash of pasta water to loosen it if needed.
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I season with salt, pepper, and a pinch of red pepper flakes, then finish with a squeeze of lemon juice and some grated Parmesan if I’m using it.
Servings and timing
This recipe makes 2–3 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Sometimes I stir in a spoonful of pesto or cream cheese for a creamier version. If I want more protein, I add grilled chicken, shrimp, or chickpeas. I’ve also used frozen spinach in a pinch—just make sure to thaw and squeeze out the excess water first. Sun-dried tomatoes, pine nuts, or feta cheese are great add-ins too.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan with a splash of water or olive oil to keep it from drying out. It also microwaves well in a pinch, though I stir halfway to make sure it heats evenly.
FAQs
Can I use frozen spinach?
Yes, I thaw it completely and squeeze out any excess water before adding it to the pan.
What kind of pasta works best?
I usually use spaghetti or penne, but just about any shape works. Whole wheat or gluten-free options work too.
Can I make this vegan?
Definitely. I just skip the cheese or use a plant-based version. The flavors are still great without it.
How do I add protein to this dish?
I like tossing in grilled chicken, tofu, shrimp, or a can of white beans to make it more filling.
Can I make this ahead of time?
Yes, though it’s best fresh. I sometimes prep the spinach and garlic ahead and just cook the pasta fresh for a faster meal.
Conclusion
Quick Spinach Pasta is one of those meals I rely on when I want something simple, tasty, and wholesome. It’s easy to customize, full of fresh flavor, and ready in no time. Whether I’m cooking for myself or feeding others, this dish always makes a satisfying and stress-free choice.
