Creamy Tomato and Spinach Pasta
This creamy tomato and spinach pasta recipe is restaurant-quality right at home but with lighter and healthier ingredients. It is a delicious vegetarian dinner option and perfect for both busy weeknights and lazy weekends.
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We love a good pasta dish around here! You can never have too many options. Check out this creamy goat cheese and arugula spaghetti or this sundried tomato pasta. They are both yummy vegetarian options like this creamy spinach tomato pasta. Browse all of our wholesome dinner recipes for more inspiration.
Why You Will Love This Recipe
- This is a great weeknight meal, coming together in less than thirty minutes.
- It features a rich and creamy sauce that tastes like pure comfort food but is secretly healthy.
- This recipe is versatile, and you can easily customize it by adding extra veggies or grilled protein.
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Olive Oil – Just a drizzle to saute the garlic and spinach.
- Fresh Spinach – Fresh baby spinach is perfect for sneaking in some leafy greens.
- Garlic – Fresh garlic is best but garlic granules or garlic powder both work in a pinch.
- Tomato Sauce – You can use store-bought or homemade pasta sauce. Whatever you have in your pantry.
- Greek Yogurt – This is our secret ingredient for a lighter but still creamy sauce.
- Pasta – We generally eat gluten-free, so we use this corn and rice-based penne pasta. I highly recommend it! It has the taste and texture of classic wheat pasta.
- Salt and Pepper – Just a pinch of these seasonings brings out the best flavor in your ingredients.
Equipment
- Chef’s Knife and Cutting Board – We use a chef’s knife and wooden cutting board to mince the garlic and slice the spinach.
- Saucepan and Strainer – Use this to cook and strain the pasta.
- Large Skillet – Use a large enough skillet to give you enough room to toss the pasta in the sauce.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, boil a large pot of water and get the noodles started. Follow the package instructions for your choice of pasta.
Step 2
Then, while the pasta is cooking, get started on the sauce.
Heat the olive oil in the skillet over medium-low. Once it is hot, add the chopped spinach and minced garlic and sprinkle with salt and pepper.
Stir it until the garlic has softened and the spinach has wilted – about 3 minutes.
Step 3
Next, add the tomato sauce to the pan and stir well to mix in the spinach and garlic.
Step 4
Then, stir in the Greek yogurt and mix well to combine everything.
Turn the heat to low and keep stirring while the pasta finishes cooking.
Expert Tip!
Be sure to keep the heat on medium-low and constantly stir the sauce to keep the yogurt from curdling.
Step 5
Finally, once the pasta is cooked to al dente ( or however you like your pasta), drain it well and add it to the sauce in the skillet.
Toss the cooked pasta thoroughly to coat the noodles in the creamy tomato sauce.
Substitutions
- To super-healthify this dinner, make this a veggie-based meal and use zucchini zoodles, spaghetti squash, or spiralized butternut squash noodles instead of pasta.
- Make it even richer and creamier, and use sour cream, cream cheese or heavy cream instead of Greek yogurt.
- To make the dish dairy-free and vegan, you can substitute the Greek yogurt with coconut milk or a plant-based cream alternative.
Recipe Variations
- Bump up the protein with some chicken (use leftover rotisserie or poached chicken), Italian sausage, or shrimp, or keep it vegetarian and add some baked tofu.
- Add red pepper flakes or a pinch of cayenne pepper for some extra heat.
Serving Suggestions
- Portion into bowls and sprinkle it with freshly shredded parmesan cheese. Yum!
- Add a lettuce salad on the side along with some crusty bread.
FAQS
Any kind will taste delicious, but we recommend using penne or rotini as the ridges help grip and hold the sauce well.
You can, but be sure to thaw and drain it well to avoid adding excess water to the sauce.
Storage Tips
To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Reheat on the stovetop over low heat, adding a splash of water or broth to loosen up the sauce.
More Easy Dinner Recipes
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Creamy Tomato and Spinach Pasta
Ingredients
- ½ tbsp olive oil
- 2 cups chopped baby spinach
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup Greek yogurt
- 3 cups dry pasta
Instructions
- First, start by boiling a large pot of salted water and cooking the pasta according to the package directions.
- Meanwhile, make the sauce.
- Heat the oil in a large skillet over medium-low heat. Add in the chopped spinach and minced garlic, and season lightly with salt and pepper. Sauté until tender, about 2-3 minutes.
- Then, stir in tomato sauce. Once warmed, stir in the Greek yogurt and reduce heat to low. Keep stirring until the pasta in the other pot is cooked.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss it well to coat the noodles.
- Serve warm.
