Venture into a world where weeknight dinners become effortless delights with these 20 creamy spinach pasta recipes. Perfect for those cozy evenings when comfort food calls, each dish promises a quick, satisfying meal that’s both nourishing and delicious. Ready to transform your dinner routine? Dive in and discover your new favorite go-to recipe!
Garlic Butter Spinach Pasta with Parmesan
Kicking off the holiday cooking with something simple yet satisfying? This garlic butter spinach pasta with Parmesan is your answer—it’s creamy, garlicky, and ready in under 30 minutes, perfect for a cozy Christmas Eve lunch when you want something delicious without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried spaghetti (I like using a good-quality brand for better texture)
– 4 tbsp unsalted butter (extra for that rich, silky finish)
– 6 cloves garlic, minced (fresh is best here for maximum flavor)
– 5 oz fresh baby spinach (washed and patted dry—it wilts down perfectly)
– 1 cup grated Parmesan cheese (I prefer freshly grated for a nuttier taste)
– 1/2 cup heavy cream (it makes the sauce luxuriously smooth)
– 1/4 tsp red pepper flakes (optional, but adds a nice kick)
– Salt to taste (I use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it—this builds a flavorful base.
5. Stir in the baby spinach and cook for 2–3 minutes until wilted and tender, using tongs to toss it evenly.
6. Pour in the heavy cream and bring the mixture to a gentle simmer over medium-low heat, letting it thicken slightly for about 2 minutes.
7. Drain the cooked spaghetti, reserving 1/2 cup of pasta water, then add the pasta directly to the skillet.
8. Toss everything together to coat the pasta in the sauce, adding a splash of reserved pasta water if needed to loosen it up—this helps the sauce cling better.
9. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy, about 1 minute.
10. Season with salt and red pepper flakes, if using, tossing once more to combine.
Finally, for a cozy finish, this dish boasts a velvety texture with pops of garlic and earthy spinach. Feel free to top it with extra Parmesan and serve it warm, maybe with a side of crusty bread to soak up every last bit of that buttery sauce.
Creamy Spinach and Mushroom Pasta Bake
Visions of cozy winter evenings just got tastier with this comforting pasta bake. You’ll love how the creamy sauce clings to every noodle, and the earthy mushrooms and spinach make it feel wholesome. It’s the kind of dish that warms you up from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 oz penne pasta (I like how the ridges hold the sauce)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 4 cups fresh spinach, roughly chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced (fresh is best here for that punch)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 cup heavy cream (it makes the sauce luxuriously smooth)
– 1 cup grated Parmesan cheese, plus extra for topping
– 1 tsp dried thyme
– ½ tsp salt
– ¼ tsp black pepper
– 1 cup shredded mozzarella cheese (for that golden, bubbly top)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
5. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their juices and brown slightly.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Tip: If the pan gets dry, add a splash of water to prevent sticking.
8. Stir in the chopped spinach and cook for 2-3 minutes until wilted and bright green.
9. Pour in the heavy cream and bring to a gentle simmer over medium-low heat.
10. Stir in the Parmesan cheese, dried thyme, salt, and pepper until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
11. Tip: For a smoother sauce, let it simmer gently without boiling.
12. Combine the cooked penne and creamy mushroom-spinach mixture in the prepared baking dish, tossing to coat evenly.
13. Sprinkle the shredded mozzarella and extra Parmesan evenly over the top.
14. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly with golden spots.
15. Tip: Let it rest for 5 minutes after baking for easier serving.
16. Keep it simple and serve this bake straight from the dish—the creamy interior contrasts beautifully with the crispy cheese topping. I love pairing it with a crisp green salad to balance the richness, and leftovers reheat wonderfully for a quick lunch the next day.
Lemon Garlic Spinach Pasta with Shrimp
Mmm, you know those nights when you want something fresh, flavorful, and fast? This lemon garlic spinach pasta with shrimp is exactly that—a bright, satisfying meal that comes together in about the time it takes to boil water. It’s perfect for a weeknight dinner but feels special enough for a casual gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine (I love the way it holds the sauce)
– 1 pound large shrimp, peeled and deveined (fresh or thawed works)
– 4 tablespoons extra virgin olive oil, divided (my go-to for its fruity flavor)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1/2 teaspoon red pepper flakes (adjust if you like less heat)
– 5 ounces fresh baby spinach (it wilts down perfectly)
– Zest and juice of 1 large lemon (about 3 tablespoons juice)
– 1/2 cup grated Parmesan cheese, plus more for serving
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the pan to ensure a nice sear.
6. Transfer the shrimp to a plate and set aside.
7. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet.
8. Add the minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not browned. Tip: Stir constantly to prevent burning.
9. Add the baby spinach and cook, stirring, for 1-2 minutes until just wilted.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
11. Add the drained pasta to the skillet with the spinach mixture.
12. Pour in the lemon juice and zest, tossing to combine.
13. Add the grated Parmesan and 1/4 cup of the reserved pasta water, stirring until the cheese melts and a light sauce forms. Tip: Add more pasta water if needed to reach your desired sauciness.
14. Return the cooked shrimp to the skillet and gently toss everything together for 1 minute to warm through.
15. Season with additional salt and pepper if desired.
16. Serve immediately, topped with extra Parmesan.
You’ll love the tender pasta coated in that bright, garlicky sauce with pops of juicy shrimp. It’s creamy from the Parmesan but still light thanks to the lemon—great with a simple side salad or crusty bread for soaking up every last bit.
One-Pot Spinach and Tomato Pasta
Craving something cozy but don’t want a sink full of dishes? You’ve come to the right place. This one-pot wonder is my go-to for busy weeknights—it’s packed with flavor and comes together in about the time it takes to boil water.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity flavor)
– 4 cloves garlic, minced (fresh is best here, trust me)
– 1 (14.5-ounce) can diced tomatoes, undrained (I like the fire-roasted kind for extra depth)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 12 ounces dried pasta, like penne or fusilli (whole wheat works great too)
– 1 teaspoon dried oregano (crush it between your fingers to wake up the oils)
– ½ teaspoon red pepper flakes (adjust to your heat preference)
– 5 ounces fresh baby spinach (about 5 big handfuls—it wilts down a lot)
– ½ cup grated Parmesan cheese, plus more for serving (the good stuff from the refrigerated section)
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
3. Pour in the can of diced tomatoes with their juices and the vegetable broth, then stir to combine.
4. Add the dried pasta, dried oregano, and red pepper flakes directly to the pot, ensuring the pasta is mostly submerged.
5. Bring the mixture to a boil over high heat, which should take about 3–4 minutes.
6. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring halfway through to prevent sticking.
7. Uncover the pot and check the pasta—it should be al dente (tender but with a slight bite).
8. Stir in the baby spinach in two batches, letting the first batch wilt for 1 minute before adding the rest.
9. Remove the pot from the heat and stir in the ½ cup of Parmesan cheese until melted and creamy.
10. Season with salt and black pepper, starting with ¼ teaspoon of each and adjusting as needed.
You’ll love how the pasta soaks up all that savory tomato broth, creating a creamy sauce without any cream. The spinach adds a fresh pop, and a sprinkle of extra Parmesan on top makes it feel fancy. Try serving it with a side of crusty bread to soak up every last bit—it’s comfort food at its easiest.
Spinach Pesto Pasta with Pine Nuts
This spinach pesto pasta is one of those meals that feels fancy but comes together in about the time it takes to boil water. You get that bright, herby flavor from the pesto, a little creaminess from the cheese, and a satisfying crunch from the toasted pine nuts—it’s a complete, comforting dish perfect for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound dried pasta (I love fusilli or penne for holding the sauce)
– 4 cups fresh baby spinach, packed (washed and dried well—wet spinach makes watery pesto)
– 1/2 cup pine nuts (toasting them first is a game-changer for flavor)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/2 cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
– 2 cloves garlic, peeled (adjust if you’re sensitive to raw garlic)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they’re golden brown and fragrant—watch closely to avoid burning.
3. Add the pasta to the boiling water and cook according to package directions until al dente, usually 9–11 minutes.
4. In a food processor, combine the spinach, toasted pine nuts, olive oil, Parmesan, garlic, salt, and pepper.
5. Pulse the mixture for about 30 seconds, scraping down the sides once, until it forms a coarse paste—don’t over-blend or it can turn bitter.
6. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
7. Return the drained pasta to the pot, off the heat.
8. Add the pesto to the pasta and toss to coat evenly, adding splashes of the reserved pasta water as needed to loosen the sauce.
9. Serve immediately in bowls, topped with extra Parmesan if desired.
Perfectly balanced, this pasta has a vibrant green color and a texture that’s both creamy from the pesto and toothsome from the al dente noodles. Try it with grilled chicken or a simple side salad for a heartier meal—it’s versatile enough to shine on its own or as part of a spread.
Creamy Spinach Alfredo Pasta
Ugh, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This creamy spinach Alfredo pasta is your answer—it’s rich, satisfying, and comes together in about 30 minutes. Perfect for a cozy weeknight dinner that feels special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fettuccine pasta (I always grab the bronze-die cut kind for better sauce cling)
– 4 tbsp unsalted butter (salted works too, but I like controlling the salt myself)
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 cup heavy cream (go for the full-fat version—it makes the sauce extra luscious)
– 1 cup grated Parmesan cheese (I prefer freshly grated from a block; it melts smoother)
– 4 cups fresh spinach leaves (baby spinach is my go-to since it wilts quickly)
– Salt and black pepper (I keep a pepper grinder handy for a fresh crack at the end)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (check the package instructions for exact time).
3. While the pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat.
4. Add 3 cloves minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned (tip: keep the heat medium to avoid burning the garlic).
5. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce the heat to low and gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and thickened, about 3–4 minutes (tip: add the cheese slowly to prevent clumping).
7. Stir in 4 cups fresh spinach leaves and cook for 2–3 minutes, until wilted and incorporated into the sauce.
8. Drain the cooked pasta, reserving ½ cup of the pasta water.
9. Add the drained pasta to the skillet with the sauce and toss to coat evenly, adding splashes of the reserved pasta water as needed to loosen the sauce (tip: the starchy water helps the sauce cling to the pasta).
10. Season with salt and black pepper to taste, then remove from heat.
11. Serve immediately in bowls, garnished with extra Parmesan if desired.
Creamy and velvety, this pasta has a lush texture from the spinach blending into the Alfredo sauce. The garlic adds a subtle kick that balances the richness—try topping it with grilled chicken or shrimp for a heartier meal, or keep it simple with a side of crusty bread to soak up every last drop.
Spinach and Artichoke Pasta Casserole
Oh, you know those cozy nights when you want something comforting but still packed with veggies? This spinach and artichoke pasta casserole is your answer—it’s creamy, cheesy, and totally satisfying without being heavy. Perfect for feeding a crowd or just enjoying leftovers all week!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz penne pasta (I love how it holds the sauce so well)
– 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best here for a punch)
– 10 oz frozen spinach, thawed and squeezed dry (trust me, get all that water out)
– 14 oz canned artichoke hearts, drained and chopped
– 8 oz cream cheese, softened to room temp (it blends smoother this way)
– 1 cup sour cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, but adds a nice kick)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente, about 10-12 minutes, then drain it well. Tip: Reserve a little pasta water in case the sauce needs thinning later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook for 5 minutes until softened.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to avoid burning.
5. Stir in the thawed spinach and chopped artichoke hearts, cooking for 3 minutes to warm through and blend flavors.
6. Reduce the heat to low and add the softened cream cheese and sour cream, stirring until melted and smooth, about 2-3 minutes. Tip: If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
7. Remove the skillet from heat and mix in the cooked pasta, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes until everything is evenly coated.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly, and bake uncovered at 375°F for 20-25 minutes until the top is golden and bubbly. Tip: For extra crispiness, broil for the last 2 minutes, but watch it closely to prevent burning.
9. Let the casserole cool for 5 minutes before serving to allow it to set slightly. A cheesy, creamy delight awaits with tender pasta and savory veggies in every bite—serve it straight from the dish for a family-style meal or pair it with a simple green salad to balance the richness.
Spicy Spinach Pasta with Chili Flakes
Just when you need a quick, satisfying meal that packs a punch, this spicy spinach pasta comes to the rescue. It’s the perfect weeknight dinner that feels special but comes together in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried spaghetti (I always keep a box in the pantry for emergencies)
– 4 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 4 cloves garlic, minced (fresh is best here, trust me)
– 1 tsp red chili flakes (adjust based on your heat tolerance)
– 8 oz fresh baby spinach (it wilts down so much, don’t skimp!)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in the red chili flakes and cook for 30 seconds to toast them slightly, which brings out their flavor.
6. Add the fresh baby spinach to the skillet in handfuls, stirring until each batch wilts before adding more.
7. Once all spinach is wilted (about 3 minutes total), remove the skillet from heat.
8. Reserve 1/2 cup of pasta water before draining the spaghetti.
9. Add the drained spaghetti directly to the skillet with the spinach mixture.
10. Toss everything together, adding splashes of the reserved pasta water until the sauce coats the noodles nicely.
11. Stir in the grated Parmesan cheese until melted and creamy.
12. Season with salt and black pepper to taste.
Really, the creamy spinach sauce clinging to each strand makes every bite irresistible. The chili flakes give it a warm, lingering heat that’s balanced by the Parmesan. Try topping it with extra cheese and serving with crusty bread to soak up any remaining sauce.
Spinach and Goat Cheese Pasta Salad
Brace yourself for a pasta salad that’s anything but boring. This spinach and goat cheese version is my go-to for easy lunches or potlucks—it’s fresh, creamy, and comes together in a flash. You’re going to love how the tangy cheese plays off the bright spinach and pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of rotini pasta (I like the way the spirals hold the dressing)
– 5 ounces of fresh baby spinach (give it a good rinse and spin dry)
– 4 ounces of crumbled goat cheese (room temp blends easier)
– 1/3 cup of extra virgin olive oil, my go-to for dressings
– 2 tablespoons of fresh lemon juice (bottled works in a pinch, but fresh is brighter)
– 1 teaspoon of Dijon mustard
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon each of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a small bowl until fully combined.
4. Drain the cooked pasta in a colander and rinse it briefly under cool water to stop the cooking—this keeps it from getting mushy.
5. In a large mixing bowl, combine the rinsed pasta, baby spinach, and crumbled goat cheese.
6. Pour the dressing over the pasta mixture and toss gently with tongs until everything is evenly coated, being careful not to crush the spinach.
7. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld before serving.
8. Taste and adjust seasoning if needed, though the dressing is balanced as is.
9. Transfer to a serving bowl or individual plates.
Unexpectedly creamy from the goat cheese, this salad has a lovely texture with tender pasta and crisp spinach. The lemon dressing adds a zesty kick that makes it feel light and refreshing—perfect for scooping onto a plate or packing for a picnic. Try it with grilled chicken on top for a heartier meal!
Spinach and Sun-Dried Tomato Pasta
Now, let’s talk about a pasta dish that’s become my weeknight hero—it’s packed with flavor but comes together in about the time it takes to boil water. You’ll love how the sun-dried tomatoes add a sweet-tart punch against the creamy, garlicky spinach. It’s the kind of meal that feels fancy but is secretly super easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried fettuccine (I always keep a box in the pantry for quick dinners)
– 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 4 cloves garlic, minced (fresh is best here—it makes all the difference)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (I love the chewy texture they add)
– 5 oz fresh baby spinach (about 5 packed cups—it wilts down a lot)
– 1/2 cup heavy cream (for that luscious, creamy sauce)
– 1/2 cup grated Parmesan cheese (plus extra for serving—I’m generous with it)
– Salt and black pepper (to season as you go)
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente (tip: taste a strand a minute early to check doneness).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30-45 seconds, stirring constantly, until fragrant but not browned (tip: burnt garlic turns bitter, so keep an eye on it).
5. Stir in the chopped sun-dried tomatoes and cook for 1 minute to warm them through.
6. Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until fully wilted.
7. Pour the heavy cream into the skillet and bring to a gentle simmer over medium-low heat, about 2 minutes.
8. Stir in the grated Parmesan cheese until melted and smooth, about 1 minute.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce and toss to coat evenly, adding splashes of reserved pasta water as needed to loosen the sauce (tip: the starchy water helps the sauce cling to the pasta).
11. Season with salt and black pepper to taste, then remove from heat.
My favorite part is the contrast—the pasta is silky and rich, with pops of tangy tomato and tender spinach in every bite. Try topping it with a sprinkle of red pepper flakes for a little heat, or serve it alongside a crisp green salad to balance the creaminess.
Spinach and Sausage Pasta Skillet
Zipping through holiday prep? You need this one-pan wonder. It’s a cozy, savory skillet that comes together fast, perfect for a busy weeknight when you crave something hearty without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for a fruity base)
– 1 lb Italian sausage, casings removed (I like spicy for a kick)
– 1 small yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (fresh is best here)
– 8 oz dried penne pasta
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups fresh baby spinach (pack it in—it wilts down a lot)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– Salt and black pepper
Instructions
1. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sausage, breaking it into small crumbles with a wooden spoon, and cook until browned, 5–7 minutes—no pink should remain.
3. Tip: Spoon out excess grease if needed for a less oily dish.
4. Stir in the onion and cook until softened and translucent, about 3–4 minutes.
5. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the penne, chicken broth, and diced tomatoes with their juices, stirring to combine.
7. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
8. Tip: Check pasta at 10 minutes—it should be tender but firm to the bite.
9. Uncover and stir in the spinach in batches, letting it wilt completely, about 2 minutes.
10. Pour in the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, 1–2 minutes.
11. Season with salt and pepper, tasting as you go—I start with 1/2 tsp salt and 1/4 tsp pepper.
12. Tip: Let it sit off heat for 2 minutes to allow flavors to meld before serving.
Piping hot from the skillet, this dish boasts a creamy, tangy sauce clinging to tender pasta, with pops of savory sausage and earthy spinach. Serve it straight from the pan with extra Parmesan on top, or pair it with a crisp salad for a complete meal.
Spinach and Feta Stuffed Manicotti
Ugh, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? This spinach and feta stuffed manicotti is your answer—it’s cheesy, satisfying, and surprisingly simple to pull together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 manicotti shells (I like the no-boil kind—they save so much time)
– 1 (15 oz) container ricotta cheese (full-fat gives the best creamy texture)
– 10 oz frozen chopped spinach, thawed and squeezed dry (seriously, get all that water out)
– 1 cup crumbled feta cheese (I go for the block and crumble it myself—it’s less salty)
– 1 large egg, at room temperature (it blends smoother with the filling)
– 2 cloves garlic, minced (fresh is key here for that punch of flavor)
– 1 tsp dried oregano
– 1/4 tsp black pepper
– 3 cups marinara sauce (store-bought is fine, but I love Rao’s for a quick option)
– 1 cup shredded mozzarella cheese
– 2 tbsp extra virgin olive oil (my go-to for drizzling at the end)
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the ricotta, spinach, feta, egg, garlic, oregano, and black pepper. Mix until smooth—a fork works great here to avoid overmixing.
3. Spoon the filling into a piping bag or a zip-top bag with a corner snipped off. Tip: This makes stuffing the manicotti shells much cleaner and faster.
4. Carefully fill each manicotti shell with the mixture, placing them seam-side up in a 9×13-inch baking dish.
5. Pour the marinara sauce evenly over the stuffed shells, making sure they’re fully covered to prevent drying out.
6. Sprinkle the shredded mozzarella on top.
7. Cover the dish tightly with aluminum foil and bake for 35 minutes. Tip: The foil traps steam, helping the pasta cook through without getting tough.
8. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly golden.
9. Let it rest for 5 minutes after taking it out of the oven—this helps the filling set so it doesn’t ooze out when you serve.
10. Drizzle with olive oil just before serving. Tip: A little oil adds a nice richness and gloss to the dish.
So creamy and savory, with the feta adding a tangy kick that balances the ricotta. Serve it with a simple green salad on the side, or get creative by topping it with fresh basil or red pepper flakes for an extra zing.
Spinach Pasta with Garlic White Wine Sauce
Kicking off the holiday cooking with a dish that feels fancy but comes together in a flash—this spinach pasta with garlic white wine sauce is my go-to when I want something impressive without the stress. You’ll love how the garlic infuses the sauce, and the fresh spinach wilts right in for a vibrant, cozy meal. It’s perfect for a festive dinner or a simple weeknight treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried pasta, like fettuccine or linguine—I always keep a box in the pantry for quick meals.
– 3 tbsp extra virgin olive oil, my go-to for its rich flavor.
– 4 cloves garlic, minced—fresh is best here for that punchy aroma.
– 1/2 cup dry white wine, something crisp like Sauvignon Blanc works wonders.
– 1 cup heavy cream, which makes the sauce luxuriously smooth.
– 1/2 cup grated Parmesan cheese, plus extra for serving because who doesn’t love more cheese?
– 4 cups fresh spinach, roughly chopped—I grab a big handful from the fridge.
– Salt and black pepper to season as you go.
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned—this keeps it from turning bitter.
5. Pour in the white wine and let it simmer for 3-4 minutes to reduce by half, which concentrates the flavor.
6. Stir in the heavy cream and bring to a gentle simmer over medium-low heat.
7. Add the Parmesan cheese, stirring constantly until melted and the sauce is smooth, about 2 minutes.
8. Toss in the spinach and cook for 1-2 minutes until just wilted, which adds a pop of color and freshness.
9. Season the sauce with salt and black pepper to taste, adjusting as needed.
10. Add the drained pasta to the skillet and toss everything together until well coated, about 1 minute.
Just like that, you’ve got a creamy, garlicky pasta with tender spinach in every bite. The sauce clings beautifully to the noodles, and a sprinkle of extra Parmesan on top makes it irresistible. Serve it straight from the skillet for a cozy family meal or pair it with a crisp salad for a lighter touch.
Spinach and Bacon Carbonara Pasta
Now, picture this: you’re craving something cozy but a little fancy, and you’ve got some spinach and bacon in the fridge. This spinach and bacon carbonara pasta is your answer—it’s creamy, savory, and comes together in about the time it takes to boil water. You’ll love how the salty bacon and fresh spinach balance the rich sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz spaghetti (I like using a good-quality brand for better texture)
– 8 slices thick-cut bacon, chopped (go for a smoky variety if you can—it adds depth)
– 3 large eggs, at room temperature (this helps them blend smoothly without scrambling)
– 1 cup grated Parmesan cheese, plus extra for serving (freshly grated melts better, trust me)
– 1/2 cup heavy cream (it makes the sauce extra luscious)
– 4 cups fresh spinach, roughly chopped (packed cups—it wilts down a lot)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp black pepper (freshly ground adds a nice kick)
– 1/4 tsp salt (adjust based on the bacon’s saltiness)
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped bacon to the skillet and cook for 5-7 minutes, stirring often, until it’s crispy and browned.
5. Tip: Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tbsp of bacon fat in the skillet.
6. Add the minced garlic to the skillet and sauté for 1 minute, just until fragrant—be careful not to burn it.
7. Stir in the chopped spinach and cook for 2-3 minutes, until wilted and bright green, then remove the skillet from the heat.
8. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, black pepper, and salt until smooth.
9. Tip: Do this step just before combining to keep the eggs fresh and avoid curdling.
10. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
11. Immediately add the hot spaghetti to the skillet with the spinach mixture, tossing to combine.
12. Pour the egg and cream mixture over the pasta, stirring quickly and continuously for 1-2 minutes to coat everything evenly—the residual heat will cook the eggs safely.
13. Tip: If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tbsp at a time, until it reaches your desired creaminess.
14. Fold in the crispy bacon, saving a little for garnish if you like.
15. Serve the pasta hot, topped with extra Parmesan cheese and bacon.
So, you end up with a dish that’s silky and rich, with pops of salty bacon and tender spinach in every bite. It’s perfect for a quick weeknight dinner or dressed up with a side salad—either way, it’ll disappear fast!
Spinach and Chickpea Pasta with Tahini Dressing
Wondering what to make for a quick, healthy dinner that feels special? This spinach and chickpea pasta with tahini dressing is my go-to when I want something nourishing but don’t want to spend all night in the kitchen. It’s creamy, satisfying, and comes together in about the time it takes to boil water.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried pasta (I love fusilli or penne for holding the sauce)
– 1 (15 oz) can chickpeas, drained and rinsed (give them a good shake in a colander)
– 5 oz fresh baby spinach (about 5 big handfuls)
– 3 cloves garlic, minced (fresh is best here for flavor)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/3 cup tahini (stir it well in the jar first—the oil separates)
– 1/4 cup fresh lemon juice (about 1 large lemon, juiced)
– 1/2 tsp salt, plus more for pasta water
– 1/4 tsp black pepper
– 1/4 cup reserved pasta water (save this! it’s key for the sauce)
– Optional: red pepper flakes for a little heat
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 oz dried pasta to the boiling water and cook according to package directions for al dente, usually 8-10 minutes.
3. While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
5. Stir in the drained chickpeas and cook for 3-4 minutes, until lightly warmed through.
6. Add the baby spinach to the skillet in batches, wilting each handful before adding the next, about 2-3 minutes total.
7. In a small bowl, whisk together the 1/3 cup tahini, 1/4 cup lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
8. When the pasta is done, reserve 1/4 cup of the starchy pasta water before draining.
9. Tip: Add the reserved pasta water slowly to the tahini mixture while whisking—it helps create a creamy, emulsified dressing.
10. Drain the pasta and return it to the pot off the heat.
11. Add the chickpea and spinach mixture from the skillet to the pot with the pasta.
12. Pour the tahini dressing over everything and toss well to coat evenly.
13. Tip: If the sauce seems too thick, add a splash more pasta water or lemon juice until it reaches your desired consistency.
14. Taste and adjust seasoning with an extra pinch of salt or pepper if needed.
15. Tip: Let it sit for 2 minutes before serving—the flavors meld together beautifully.
16. Serve immediately in bowls.
This dish has a wonderful creamy texture from the tahini that clings to every noodle, with pops of earthy chickpeas and fresh spinach. The lemon adds a bright zing that cuts through the richness perfectly. Try it topped with a sprinkle of red pepper flakes for heat or some toasted pine nuts for crunch—it’s fantastic warm or even cold the next day.
Spinach and Roasted Red Pepper Pasta
Kicking off the holiday cooking? This spinach and roasted red pepper pasta is your new go-to—it’s vibrant, comforting, and comes together in a flash. You’ll love how the sweet peppers and fresh spinach mingle in a creamy, garlicky sauce that clings to every noodle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried pasta (I like fusilli for catching all that sauce)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup roasted red peppers from a jar, drained and sliced (I keep these stocked for quick meals)
– 4 cups fresh spinach leaves (packed—it wilts down a lot)
– 1 cup heavy cream (full-fat for that luscious texture)
– ½ cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the minced garlic and sauté until fragrant and just starting to turn golden, about 30 seconds—don’t let it burn!
5. Stir in the sliced roasted red peppers and cook for 2 minutes to warm through.
6. Add the fresh spinach in batches, wilting each addition before adding more, about 3 minutes total.
7. Pour in the heavy cream and bring to a gentle simmer over medium-low heat, stirring occasionally.
8. Let the sauce simmer for 5 minutes to thicken slightly—you’ll see it coat the back of a spoon.
9. Remove the skillet from heat and stir in the grated Parmesan until melted and smooth.
10. Season the sauce with salt and black pepper to your liking.
11. Toss the drained pasta directly into the skillet with the sauce until evenly coated.
The result is a velvety, slightly sweet sauce with pops of color from the peppers and spinach. Serve it hot with an extra sprinkle of Parmesan, or pair it with a crisp salad for a complete meal—it’s hearty enough to stand alone, too.
Spinach and Walnut Pasta with Brown Butter
Zesty and comforting, this spinach and walnut pasta with brown butter is the perfect cozy weeknight dinner. You’ll love how the nutty brown butter coats every strand, and the walnuts add a delightful crunch. It comes together in about 20 minutes, making it ideal for when you’re craving something special without the fuss.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried pasta, like fettuccine or linguine (I always keep a box in the pantry for quick meals)
– 6 tbsp unsalted butter (using unsalted lets you control the salt perfectly)
– 1 cup walnuts, roughly chopped (toasting them first makes all the difference)
– 4 cups fresh spinach, loosely packed (baby spinach works great here—no need to chop)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– ½ cup grated Parmesan cheese, plus extra for serving (I like to use a microplane for super-fine grating)
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly browned—watch closely as they can burn quickly.
4. Remove the walnuts from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat.
6. Cook the butter, swirling the pan occasionally, for about 3-4 minutes until it turns golden brown and smells nutty, with little brown specks at the bottom—this is your cue it’s ready.
7. Add the minced garlic to the brown butter and cook for 30 seconds, just until fragrant, to avoid bitterness.
8. Drain the cooked pasta, reserving ½ cup of the pasta water.
9. Add the drained pasta directly to the skillet with the brown butter and garlic.
10. Toss the pasta to coat it evenly in the butter.
11. Gradually add the reserved pasta water, a few tablespoons at a time, tossing until the sauce clings to the pasta nicely.
12. Turn off the heat and add the fresh spinach, tossing until it just wilts from the residual heat, which keeps it vibrant green.
13. Stir in the toasted walnuts and grated Parmesan cheese.
14. Season generously with salt and black pepper, tasting as you go.
15. Serve immediately in bowls, topped with extra Parmesan if desired.
Ooh, that first bite is pure comfort—the pasta is silky from the brown butter, with pops of crunch from the walnuts and a fresh hint from the spinach. Try it with a sprinkle of red pepper flakes for a kick, or pair it with a simple green salad to round out the meal. Leftovers reheat beautifully with a splash of water to revive the sauce.
Spinach and Blue Cheese Pasta Bake
Ever have one of those nights where you want something comforting but don’t want to spend hours in the kitchen? This spinach and blue cheese pasta bake is your answer—it’s creamy, savory, and comes together with minimal fuss. You’ll love how the flavors meld into a cozy, satisfying dish that feels special without the stress.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz penne pasta (I always use whole wheat for a bit more texture)
– 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best here for that punch)
– 5 oz fresh spinach, roughly chopped (baby spinach works great too)
– 1 cup heavy cream (it makes the sauce so luxuriously smooth)
– 4 oz blue cheese, crumbled (I like a milder variety if you’re new to blue cheese)
– 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
– Salt and black pepper
– 1/4 cup panko breadcrumbs (for that perfect crispy top)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook for 8-10 minutes until al dente (it should still have a slight bite).
3. Drain the pasta and set it aside in a large mixing bowl.
4. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
5. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
7. Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring constantly, until wilted and bright green.
8. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat, stirring occasionally.
9. Reduce the heat to low and stir in the crumbled blue cheese and grated Parmesan until melted and smooth, about 2-3 minutes.
10. Season the sauce with a pinch of salt and a few grinds of black pepper, then pour it over the cooked pasta in the bowl and toss to coat evenly.
11. Transfer the pasta mixture to the prepared baking dish and spread it out in an even layer.
12. Sprinkle the panko breadcrumbs evenly over the top of the pasta.
13. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbling.
14. Remove from the oven and let it cool for 5 minutes before serving.
Get ready to dig into a dish that’s wonderfully creamy with a tangy kick from the blue cheese, all topped with a satisfying crunch. I love serving it straight from the oven with a simple side salad to balance the richness—it’s perfect for a casual dinner party or a cozy night in.
Spinach and Caramelized Onion Pasta
A cozy bowl of pasta that feels like a warm hug on a chilly evening—this spinach and caramelized onion dish is my go-to when I want something comforting but still packed with flavor. You’ll love how the sweet onions and earthy spinach come together in a simple yet satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried pasta (I like fettuccine for this, but any shape works)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia are perfect here)
– 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 4 cups fresh spinach leaves, roughly chopped (baby spinach is tender and cooks quickly)
– 3 cloves garlic, minced (freshly minced gives the best aroma)
– 1/2 cup grated Parmesan cheese (I prefer freshly grated for maximum meltiness)
– 1/4 tsp red pepper flakes (optional, but adds a nice kick)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the sliced onions to the skillet and cook, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized—don’t rush this step for the best sweetness!
5. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted and bright green.
7. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta to the skillet with the onion-spinach mixture.
9. Pour in the reserved pasta water and toss everything together until well combined and saucy.
10. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
11. Season with salt and black pepper as needed.
Now you’re ready to dig in! The pasta has a silky texture from the starchy water and cheese, with pops of sweetness from the onions and freshness from the spinach. Not only is it delicious as is, but you can top it with toasted breadcrumbs for extra crunch or serve it alongside a simple green salad for a complete meal.
Summary
Deliciously creamy and quick to make, these 20 spinach pasta recipes are your ticket to easy, satisfying weeknight dinners. We hope you find a new favorite to add to your rotation! Give one a try this week, then drop a comment below to tell us which one you loved. Don’t forget to share this roundup on Pinterest to help other busy cooks find their perfect pasta night.
