Quick Marinara Pasta Spinach (Printable)

Vibrant pasta with marinara and fresh spinach, ready in 20 minutes for a hearty, satisfying meal.

# What Goes In:

→ Pasta

01 - 12 oz dried spaghetti or penne
02 - Salt, as needed for pasta water

→ Sauce

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 jar (24 oz) marinara sauce
06 - 5 oz fresh baby spinach
07 - 1/2 teaspoon 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. 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 - Add marinara sauce to the skillet and bring to a gentle simmer. Stir in red pepper flakes if using.
04 - Incorporate fresh spinach into the sauce and cook, stirring, until wilted, about 2 to 3 minutes.
05 - Add drained pasta to the sauce, tossing to coat evenly. Adjust consistency with reserved pasta water as needed.
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 Advice:

01 -
  • It comes together faster than ordering delivery, but tastes like you actually tried.
  • Fresh spinach wilts right into the sauce, so you get vegetables without the extra work.
  • The pasta water trick is a game-changer—it transforms jarred sauce into something silky and restaurant-quality.
02 -
  • Never skip saving pasta water—that starchy liquid is the secret to turning jarred sauce into something velvety and cohesive.
  • Spinach releases water as it cooks, so don't panic if the sauce looks looser after you add it; that's exactly what should happen.
03 -
  • If your jar of marinara tastes a little flat, add a pinch of sugar and a squeeze of lemon juice before the pasta goes in—it brightens everything without making it sweet.
  • Tear the basil by hand rather than chopping it; bruised basil tastes like regret, but torn basil tastes like you cared.
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