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4.72 from 21 votes

Pasta With Tomato and Spinach (20 Minutes)

This spicy, cheesy pasta with tomato and spinach is a quick and easy vegetarian meal. Melty cheese, tangy olives, tomato sauce and healthy spinach. A simple dinner in a skillet.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Vegetarian dish
Cuisine: Italian, Vegetarian
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • See Note 1 for variations and substitutes
  • 1.5 cup dry fusilli pasta
  • 2 teaspoon olive oil
  • 2 small tomatoes, chopped
  • 2 teaspoon fresh garlic, minced (2 cloves)
  • 1 1/2 cup tomato sauce good quality
  • 5 cup fresh baby spinach
  • 1/3 cup chopped black olives
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1 cup grated Mozzarella cheese (regular or low fat)
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste
US Measures - Metric

Instructions

  • COOK PASTA: Boil pasta in salted water according to package directions (which is usually set to al dente pasta). Cook longer if you like it softer. Drain and set aside. You can reserve a bit of pasta water if you want to thin out the sauce a bit.
  • MAKE SAUCE: Heat oil in a large skillet to medium-high heat. Add chopped tomatoes. Saute for 3-4 minutes. Add garlic and olives and saute for another minute. Add tomato sauce, then spinach and stir until wilted and heated through, about 2 -3 minutes. Stir in red pepper flakes.
  • FINISH PASTA: Add Mozzarella and Parmesan cheeses and stir until melted (or leave Parmesan to pass on the side). Add salt and pepper if needed (olives are salty so may not be needed). Serve with warm crusty bread and butter or garlic bread. This pasta is also great reheated the next day.

Notes

  1. Variations and Substitutions
    • Cheese: Fresh mozzarella is best. Gruyere, parmesan or provolone would be good too. 
    • Pasta: penne, fusilli, ziti, spaghetti. 
    • Spinach: Also use frozen spinach instead of fresh - about 8-10 ounces, thawed. Squeeze out the moisture before adding it.
    • Tomato Sauce: Use a good quality tomato sauce (we use White Linen from Costco). For a creamy tomato spinach pasta, add a bit of cream cheese or a splash of half and half cream (or heavy cream if you don't mind the calories).
    • Add-ins
      • For a more substantial meal: Add cooked Italian sausage, shrimp or chicken chunks for a bulkier non-vegetarian meal.
      • More nutrition: Saute 
      • More flavor: Add 1/4 cup chopped fresh basil.
      • Healthier version: Use low fat cheese if you want to reduce calories and fat. Saute extra veggies before adding the tomato sauce - peppers, mushrooms, zucchini or whatever you have around. Use pasta with whole grains for extra fiber.
  2. Make Ahead
    • The pasta warms up beautifully in the microwave over the next few days.
    • Keep leftover pasta in an airtight container in the fridge.
 
Nutritional information is an estimate. 
Calories: 300kcal | Carbohydrates: 28g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 1641mg | Potassium: 760mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4805IU | Vitamin C: 26mg | Calcium: 349mg | Iron: 3mg