Quick Marinara Pasta Spinach (Print Version)

Vibrant pasta with marinara sauce and fresh spinach, ready in minutes for a comforting meal.

# What You'll Need:

→ 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 - 1 jar (24 oz) 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)

# How To:

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.
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 evenly. If sauce is too thick, add reserved pasta water gradually to reach desired consistency.
06 - Stir in grated Parmesan cheese and season with freshly ground black pepper to taste.
07 - Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It comes together in 20 minutes, making it your secret weapon against takeout cravings.
  • Fresh spinach sneaks nutrients into comfort food without anyone noticing the difference.
  • A jar of quality marinara does most of the work, leaving you free to handle everything else.
02 -
  • The pasta water you save is a secret ingredient—those starch particles help the sauce cling to the noodles and create a silky finish instead of everything sliding around the plate.
  • Don't oversalt the pasta and then over-season the sauce; the salt in the pasta water and the cheese at the end do most of the work.
03 -
  • Reserve your pasta water before draining—this single step transforms the texture of your finished dish from separated to silky.
  • Don't skip the fresh spinach for frozen; the texture and flavor are noticeably different, and fresh wilts into something tender and almost creamy.
Go Back