Quick Marinara Pasta Spinach (Print Version)

A comforting pasta dish featuring marinara sauce, fresh spinach, and a touch of Parmesan.

# 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 - 1 jar (24 oz) 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)

# How To Make:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. 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 marinara sauce into skillet and bring to a gentle simmer. Stir in red pepper flakes, if using.
04 - Incorporate fresh spinach into the sauce, cooking and stirring until wilted, about 2 to 3 minutes.
05 - Add drained pasta to the sauce and toss to coat thoroughly. Adjust consistency by adding reserved pasta water if 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 leaves if desired.

# Expert Advice:

01 -
  • Dinner lands on the table faster than takeout arrives, and tastes like you actually tried.
  • There's something deeply satisfying about wilting fresh spinach into warm sauce and watching it disappear.
  • Built-in flexibility means you can jazz it up or keep it simple depending on what you're feeling that night.
02 -
  • Don't drain all the pasta water—that starchy liquid is what transforms a dry dish into something that feels luxurious and cohesive.
  • Garlic burns faster than you think, so if you're distracted, start over with a fresh clove rather than serving bitter regret.
03 -
  • Toast your Parmesan under the broiler for thirty seconds after plating if you want it to get slightly crispy and remind you why you bought the good cheese.
  • Fresh basil torn by hand instead of cut with a knife releases more fragrance and keeps the leaves from bruising and turning dark at the edges.
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