This vibrant and satisfying pasta dish brings together the perfect trio of tender penne, fresh spinach, and juicy tomatoes in a simple yet flavorful preparation. Ready in just 25 minutes, it’s an ideal weeknight dinner that combines wholesome ingredients with authentic Italian flavors. The garlic and olive oil create a aromatic base while the Parmesan adds a rich finishing touch.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 cups fresh spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the drained diced tomatoes to the skillet and cook for another 3-4 minutes, allowing the flavors to meld. If using, stir in the red pepper flakes for a bit of heat.
- Next, add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Combine the cooked penne pasta with the tomato and spinach mixture in the skillet. Toss well to ensure the pasta is evenly coated with the sauce.
- Remove from heat and sprinkle with grated Parmesan cheese. Toss again and serve hot, garnished with fresh basil leaves.
Variations
- Mediterranean Style – Add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese in the final step for a Greek-inspired twist with briny, tangy flavors.
- Creamy Spinach Tomato – Stir in 1/4 cup heavy cream or cream cheese during the last minute of cooking to create a rich, velvety sauce that coats the pasta beautifully.
- Protein-Packed – Include grilled chicken strips, sautéed mushrooms, or white beans to transform this into a more substantial, filling main course.
Cooking Notes
- Pasta Water Magic – Reserve 1/2 cup of starchy pasta cooking water before draining to help bind the sauce and create a silky consistency when tossed with the pasta.
- Spinach Timing – Add spinach in batches if using a large amount, allowing each batch to wilt completely before adding more to prevent overcrowding the pan.
- Garlic Control – Keep the heat at medium when sautéing garlic to prevent burning, which would create a bitter taste that overpowers the dish.
Serving Suggestions
- Crusty Bread Pairing – Serve alongside warm garlic bread or focaccia to soak up any remaining sauce and complete the Italian dining experience.
- Fresh Salad – Pair with a simple arugula salad dressed with lemon vinaigrette to add peppery greens and bright acidity that cuts through the richness.
- Wine Complement – Enjoy with a crisp Pinot Grigio or light Chianti that won’t overpower the delicate flavors of the vegetables and herbs.
Tips
- Fresh vs. Frozen Spinach – If using frozen spinach, thaw completely and squeeze out excess moisture before adding to prevent a watery sauce.
- Cheese Alternatives – Try Pecorino Romano for a sharper flavor, or nutritional yeast for a dairy-free option that still provides umami depth.
- Make-Ahead Friendly – This dish reheats well the next day – add a splash of olive oil or pasta water when reheating to refresh the sauce.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 12g
- Sodium: 380mg
Frequently Asked Questions
- Can I use frozen spinach instead of fresh? – Yes, you can substitute with 1 cup of frozen spinach. Thaw completely and squeeze out all excess water before adding to the skillet to prevent the dish from becoming watery.
- How do I store leftovers and for how long? – Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil or pasta water to restore the sauce consistency.
- Can I make this dish gluten-free? – Absolutely! Simply substitute the penne with your favorite gluten-free pasta variety. Cook according to package directions as cooking times may vary from regular pasta.
- What other vegetables can I add to this recipe? – Bell peppers, zucchini, or mushrooms work wonderfully. Add firmer vegetables like peppers with the tomatoes, and softer ones like zucchini with the spinach for proper cooking times.
Conclusion
This Penne Pasta with Spinach and Tomato proves that simple ingredients can create extraordinary flavors when combined thoughtfully. The harmony between the earthy spinach, bright tomatoes, and aromatic garlic creates a satisfying meal that’s both nutritious and comforting. Whether you’re cooking for a busy weeknight or entertaining guests, this versatile dish delivers authentic Italian taste in just 25 minutes. The beauty lies in its simplicity – fresh ingredients, minimal prep, and maximum flavor that will have everyone asking for seconds.
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Penne Pasta with Spinach and Tomato
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and satisfying pasta dish brings together the perfect trio of tender penne, fresh spinach, and juicy tomatoes in a simple yet flavorful preparation. Ready in just 25 minutes, it’s an ideal weeknight dinner that combines wholesome ingredients with authentic Italian flavors. The garlic and olive oil create a aromatic base while the Parmesan adds a rich finishing touch.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 cups fresh spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the drained diced tomatoes to the skillet and cook for another 3-4 minutes, allowing the flavors to meld. If using, stir in the red pepper flakes for a bit of heat.
- Next, add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Combine the cooked penne pasta with the tomato and spinach mixture in the skillet. Toss well to ensure the pasta is evenly coated with the sauce.
- Remove from heat and sprinkle with grated Parmesan cheese. Toss again and serve hot, garnished with fresh basil leaves.
Notes
For extra richness, add a splash of pasta cooking water to help bind the sauce. Fresh cherry tomatoes can be substituted for canned – simply halve them and cook until softened. Baby spinach works perfectly and requires no chopping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta, spinach, tomato, weeknight dinner, vegetarian, Italian, quick meal