Easy Tomato and Spinach Pasta: A Quick and Flavorful Weeknight Dinner

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If you’re craving a satisfying, flavorful meal that comes together in a flash, this Easy Tomato and Spinach Pasta is the perfect solution.

Loaded with juicy cherry tomatoes, fresh spinach, and a kick of red pepper flakes, this dish is everything you want in a weeknight meal—delicious, comforting, and budget-friendly.

The Comfort of Pasta

There’s just something about pasta that feels like a warm hug after a long day. It’s pure, simple comfort food that’s hard to beat.

While I absolutely love a hearty bowl of pasta, I rarely order it out. Let’s face it, pasta from restaurants can be overpriced and often overcooked.

But with this recipe, you can enjoy restaurant-quality pasta right at home in about 20 minutes!

Why You’ll Love This Recipe

Not only does this Easy Tomato and Spinach Pasta come together quickly, but it’s also incredibly flavorful.

The burst of cherry tomatoes combined with fresh spinach creates a rich, savory sauce that’s both light and satisfying.

Plus, this dish is so versatile—you can easily make it gluten-free by swapping in your favorite gluten-free pasta.

How to Make Easy Tomato and Spinach Pasta

This recipe is as simple as it gets. Start by bringing a large pot of water to a boil and cooking your pasta.

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Toss in your cherry tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and release their juices.

Add in garlic and let it simmer for a few minutes. The result? A delicious, homemade tomato sauce that’s full of flavor without needing any canned tomatoes.

The final step is to stir in fresh spinach and cook it until it wilts, then toss in the pasta, and you’re done. Serve it with a sprinkle of Parmesan cheese for an extra touch of flavor.

Ingredients You’ll Need:

1 lb penne (or any pasta of your choice)
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
2 pints grape tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, thinly sliced
1 cup chicken broth
2 cups fresh spinach
Parmesan cheese (optional for topping)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente (about 9 to 10 minutes). Drain, reserving about 1/2 cup of pasta water.
Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes, tomatoes, salt, and pepper. Cook for about 9-10 minutes until the tomatoes begin to burst and release their juices. Gently press the tomatoes with a wooden spoon if needed.
Add Garlic and chicken broth: Stir in the garlic and cook for about 1 minute, or until fragrant. Then add chicken broth and bring to a boil. Reduce the heat and let it simmer for 5 minutes.
Add Spinach: Stir in the fresh spinach and cook until slightly wilted.
Combine Pasta and Sauce: Once the pasta is done, add it directly into the skillet with the tomato and spinach sauce. Toss well to combine, adding some of the reserved pasta water if needed to loosen the sauce. Taste and adjust salt and pepper as needed.
Serve: Divide the pasta into serving bowls and top with Parmesan cheese, if desired. Serve immediately.