Penne with Spinach & Tomatoes is a light, vibrant pasta dish that comes together in minutes. Tender penne is tossed with garlicky olive oil, sweet burst cherry tomatoes, and a generous handful of fresh spinach. Finished with Parmesan and basil, it’s a fresh, weeknight-friendly meal that tastes like summer in a bowl.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach, loosely packed
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving if desired
- 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.
- Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant and just beginning to turn golden (do not let it burn).
- Stir in the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add the fresh spinach and red pepper flakes (if using). Cook for 2–3 minutes, tossing often, until the spinach is wilted.
- Add the cooked penne and about 1/4 cup of the reserved pasta water to the skillet. Toss well to coat, adding more pasta water as needed to create a light, glossy sauce.
- Season with salt and freshly ground black pepper to taste. Remove from heat.
- Sprinkle with grated Parmesan cheese and toss gently to combine.
- Garnish with fresh basil leaves and an extra sprinkle of Parmesan, then serve immediately.
Variation
- Add protein by tossing in cooked chicken, shrimp, or Italian sausage with the pasta at the end.
- Make it extra creamy by stirring in 1/4 to 1/3 cup of heavy cream or a spoonful of mascarpone with the Parmesan.
- Turn it into a baked pasta: transfer to a baking dish, top with mozzarella and extra Parmesan, and broil until bubbly and golden.
Cooking Notes
- Salt the pasta water generously; it should taste like the sea for well-seasoned pasta.
- Cook the garlic just until fragrant burnt garlic will make the dish bitter.
- Add the spinach in batches if your skillet is small; it will wilt down quickly as you toss.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to keep the meal light and fresh.
- Pair with warm, crusty bread or garlic bread to soak up the flavorful juices from the tomatoes and olive oil.
- Finish each plate with an extra drizzle of good olive oil and a squeeze of lemon for added brightness.
Tips
- Reserve more pasta water than you think you’ll need; it’s liquid gold for adjusting the sauce.
- Grate the Parmesan fresh from a block for the smoothest melt and best flavor.
- For meal prep, cook the pasta slightly under al dente, then reheat gently with a splash of water or broth in a skillet.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 11 g
- Sodium: 260 mg (approx.)
Frequently Asked Questions
- Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess water before adding. Use about 1 to 1 1/2 cups cooked, squeezed spinach. - Can I use a different pasta shape?
Absolutely. Fusilli, farfalle, or rigatoni all work well with this sauce. - How can I make this dairy-free?
Omit the Parmesan or use a dairy-free Parmesan-style cheese, and finish with extra olive oil and fresh basil. - Can I make this ahead of time?
It’s best fresh, but you can cool and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Conclusion
This Penne with Spinach & Tomatoes is everything you want in a weeknight dinner: fast, fresh, and full of flavor. Al dente pasta, sweet tomatoes, and tender spinach come together in a light garlicky sauce, finished with Parmesan and basil. It’s a simple, satisfying dish that feels special enough for company yet easy enough for any busy evening.
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Penne with Spinach & Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Penne with Spinach & Tomatoes is a light, vibrant pasta dish that comes together in minutes. Tender penne is tossed with garlicky olive oil, sweet burst cherry tomatoes, and a generous handful of fresh spinach. Finished with Parmesan and basil, it’s a fresh, weeknight-friendly meal that tastes like summer in a bowl.
Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach, loosely packed
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving if desired
- 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.
- Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant and just beginning to turn golden (do not let it burn).
- Stir in the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add the fresh spinach and red pepper flakes (if using). Cook for 2–3 minutes, tossing often, until the spinach is wilted.
- Add the cooked penne and about 1/4 cup of the reserved pasta water to the skillet. Toss well to coat, adding more pasta water as needed to create a light, glossy sauce.
- Season with salt and freshly ground black pepper to taste. Remove from heat.
- Sprinkle with grated Parmesan cheese and toss gently to combine.
- Garnish with fresh basil leaves and an extra sprinkle of Parmesan, then serve immediately.
Notes
- Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
- Adjust the red pepper flakes to your preferred level of heat or omit them for a milder dish.
- If the pasta looks dry, simply add a splash more of the reserved pasta water until silky and saucy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g (approx.)
- Sodium: 260 mg (approx., will vary with added salt and cheese)
- Fat: 12 g (approx.)
- Saturated Fat: 3 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 45 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 11 g (approx.)
- Cholesterol: 10 mg (approx.)
Keywords: penne with spinach and tomatoes, easy pasta recipe, vegetarian pasta, weeknight dinner, spinach pasta, cherry tomato pasta