Quick Marinara Pasta Spinach (Print)

Vibrant pasta tossed with marinara and fresh spinach for a flavorful weeknight meal.

# What You 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 - 24 oz jar 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
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 using.
04 - Stir in fresh spinach and cook, stirring, until wilted, about 2 to 3 minutes.
05 - Add drained pasta to the sauce and toss to coat. Add reserved pasta water as needed to loosen sauce.
06 - Stir in grated Parmesan cheese and season with freshly ground black pepper.
07 - Serve immediately, garnished with extra Parmesan and fresh basil leaves if desired.

# Helpful Hints:

01 -
  • It comes together faster than takeout arrives, and tastes like you actually tried.
  • Fresh spinach wilts right into the sauce, making it feel like a vegetable victory without any extra work.
  • The pasta water trick transforms a thin sauce into something silky that actually clings to every strand.
02 -
  • That pasta water isn't just backup liquid—it's starchy, and it's what creates that glossy finish that makes the dish feel restaurant-quality instead of rushed.
  • If your spinach is still watery and raw-tasting when you serve it, you didn't let it sit in the warm sauce long enough to actually soften and absorb the flavors around it.
03 -
  • Save your pasta water before draining—that starchy liquid is your secret weapon for silky sauce that clings instead of sliding off.
  • Taste the marinara sauce straight from the jar before you even start cooking; if it's too sweet or too acidic, now you know whether to adjust with salt, pepper, or a pinch of sugar.
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