Are you craving a cozy, nutritious meal that’s as versatile as it is delicious? Look no further than spinach pasta! Whether you’re whipping up a quick weeknight dinner, planning a seasonal feast, or indulging in some comforting goodness, these recipes have you covered. Dive into our roundup of 24 mouthwatering dishes—there’s something here for every occasion and every appetite. Let’s get cooking!
Creamy Spinach and Ricotta Pasta
Craving something cozy that comes together fast? This creamy spinach and ricotta pasta is your weeknight hero—silky, satisfying, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta (like penne or fettuccine)
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A big handful of fresh spinach (about 5 ounces)
– 1 cup of whole-milk ricotta cheese
– ½ cup of grated Parmesan cheese, plus extra for topping
– A splash of heavy cream (about ¼ cup)
– A pinch of red pepper flakes (optional, for a little kick)
– 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, stirring occasionally to prevent sticking.
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 and golden, being careful not to burn it.
5. Tip: If using red pepper flakes, toss them in with the garlic now for infused heat.
6. Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring constantly, until wilted and bright green.
7. Reduce the heat to low and stir in the ricotta cheese, Parmesan cheese, and heavy cream until smooth and creamy.
8. Tip: For extra silkiness, let the sauce simmer gently for 2–3 minutes to thicken slightly.
9. Drain the cooked pasta, reserving ½ cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
11. If the sauce feels too thick, gradually stir in the reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.
12. Season generously with salt and black pepper, tasting as you go.
13. Tip: Finish with a final sprinkle of Parmesan and a drizzle of olive oil for a restaurant-worthy touch.
14. Serve immediately while hot.
All done! This pasta boasts a luxuriously creamy texture with pops of fresh spinach and a subtle garlicky richness. Try topping it with toasted pine nuts or serving alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or dressed up.
Spinach and Tomato Pesto Fettuccine
Sick of boring pasta? Spinach and tomato pesto fettuccine is your weeknight hero—vibrant, creamy, and ready in a flash. Seriously, it’s a flavor bomb that’ll make you forget takeout.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz of fettuccine (that’s about one standard box)
– A big handful of fresh spinach, roughly 2 cups packed
– A couple of ripe tomatoes, diced (about 1 cup)
– 1/2 cup of basil pesto from the jar or homemade
– 1/4 cup of heavy cream for that lush texture
– A splash of olive oil, about 2 tbsp
– 3 cloves of garlic, minced
– A pinch of salt and black pepper
– Optional: a sprinkle of grated Parmesan for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt it like the sea—it seasons the pasta from within.
2. Add the fettuccine to the boiling water and cook according to package directions, usually 10-12 minutes, until al dente (tender but with a slight bite).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add minced garlic to the skillet and sauté for 30-45 seconds until fragrant, stirring constantly to prevent burning.
5. Toss in the diced tomatoes and cook for 3-4 minutes, until they start to soften and release their juices.
6. Stir in the fresh spinach and cook for 1-2 minutes, just until wilted. Tip: Don’t overcook—spinach wilts fast and keeps its bright color.
7. Reduce the heat to low and pour in the pesto and heavy cream, stirring to combine into a smooth sauce.
8. Drain the cooked fettuccine, reserving 1/2 cup of pasta water. Tip: The starchy water helps the sauce cling beautifully to the pasta.
9. Add the drained pasta directly to the skillet with the sauce, tossing everything together until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
10. Season with a pinch of salt and black pepper, then remove from heat.
That silky pesto cream coats every strand, with pops of sweet tomato and earthy spinach. Try it topped with extra Parmesan or alongside grilled chicken for a heartier meal—it’s versatile enough for any night.
One-Pot Spinach and Mushroom Linguine
Kick your weeknight dinner game into high gear with this creamy, veggie-packed pasta that cooks in one pot—no draining, no fuss. Grab your Dutch oven and let’s get saucy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of linguine
– A big glug of olive oil (about 2 tablespoons)
– A couple of garlic cloves, minced
– 8 ounces of cremini mushrooms, sliced
– A big handful of fresh spinach (about 5 ounces)
– A splash of vegetable broth (2 cups)
– A cup of heavy cream
– A generous sprinkle of grated Parmesan (½ cup)
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant—don’t let it burn!
3. Toss in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
4. Pour in the vegetable broth and heavy cream, then season with salt, black pepper, and red pepper flakes.
5. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
6. Add the linguine to the pot, ensuring it’s fully submerged in the liquid.
7. Simmer uncovered for 12–15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.
8. Stir in the fresh spinach and cook for 2–3 minutes until wilted.
9. Remove from heat and fold in the grated Parmesan until melted and creamy.
10. Let it sit for 2 minutes off the heat to thicken slightly before serving.
Buttery mushrooms and tender linguine soak up that rich, garlicky cream sauce, while the spinach adds a fresh pop. Serve it straight from the pot with extra Parmesan and crusty bread for dipping—leftovers taste even better the next day.
Garlic Spinach Pasta with Parmesan
Tired of boring weeknight dinners? This garlic spinach pasta with Parmesan is your new 20-minute hero. Grab a skillet and let’s go.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz of your favorite pasta (like spaghetti or fettuccine)
– 4 cloves of garlic, minced
– A big handful of fresh spinach (about 4 cups)
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of olive oil
– A splash of pasta water (reserved from cooking)
– A pinch of red pepper flakes (optional, for heat)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt it like the sea—it flavors the pasta from the inside.
2. Add the pasta to the boiling water 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 for 1 minute.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden. Tip: Don’t let it brown too much or it’ll turn bitter.
5. Stir in the spinach and cook for 2-3 minutes until wilted and bright green.
6. Reserve 1/2 cup of pasta water from the pot, then drain the pasta.
7. Add the drained pasta directly to the skillet with the spinach and garlic.
8. Pour in the reserved pasta water and toss everything together for 1 minute to create a silky sauce.
9. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
10. Season with salt, black pepper, and red pepper flakes if using, tossing to combine. Tip: Taste as you go—the Parmesan adds saltiness, so adjust carefully.
Enjoy this dish immediately while it’s hot and creamy. The pasta is tender with a garlicky punch, and the spinach adds a fresh, earthy balance. Try topping it with extra Parmesan or a squeeze of lemon for a zesty twist.
Spinach and Artichoke Stuffed Shells
Okay, here’s the deal. You need a dinner that feels fancy but is secretly a breeze. This is it.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
- A 12-oz box of jumbo pasta shells
- A 15-oz container of whole milk ricotta cheese
- A 10-oz box of frozen chopped spinach, thawed and squeezed super dry
- A 14-oz can of artichoke hearts, drained and chopped up
- A couple of cups of shredded mozzarella cheese
- A good half cup of grated Parmesan cheese
- One large egg
- Two cloves of garlic, minced
- A teaspoon of dried Italian seasoning
- A pinch of salt and a few cracks of black pepper
- A 24-oz jar of your favorite marinara sauce
- A splash of olive oil for the pan
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish.
- Bring a large pot of salted water to a rolling boil and cook the jumbo shells according to the package directions for al dente, usually about 9-10 minutes. Tip: Undercook them slightly as they’ll bake more later.
- While the shells boil, make the filling. In a large bowl, combine the ricotta, squeezed-dry spinach, chopped artichokes, 1 cup of the mozzarella, all the Parmesan, the egg, minced garlic, Italian seasoning, salt, and pepper. Mix it all together until fully combined.
- Drain the cooked pasta shells and let them cool just enough so you can handle them.
- Lightly grease your baking dish with that splash of olive oil, then spread about 1 cup of the marinara sauce evenly over the bottom.
- One by one, stuff each cooled shell with a heaping tablespoon of the spinach-artichoke filling. Place them seam-side up in the sauced dish. Tip: Use a small spoon or a piping bag for less mess.
- Pour the remaining marinara sauce over the top of all the stuffed shells.
- Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 8-10 minutes, or until the cheese on top is melted, bubbly, and has a few golden spots.
- Let the dish rest for 5-10 minutes after pulling it from the oven before serving. Tip: This rest time lets the filling set so they don’t fall apart when you scoop them out.
Get ready for the creamiest, cheesiest bite. The shells hold their shape perfectly around the rich, garlicky filling, and that bubbly mozzarella top is pure joy. Serve it straight from the dish with a big green salad for the ultimate cozy night in.
Lemon Garlic Spinach Bow Tie Pasta
Haven’t you been craving something that feels fancy but takes zero effort? This lemon garlic spinach bow tie pasta is your weeknight hero—bright, garlicky, and ready in a flash. Seriously, it’s the kind of meal you’ll make on repeat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of bow tie pasta (that’s about one standard box)
– 4 tablespoons of olive oil (divided—you’ll use it in two parts)
– 5 cloves of garlic, minced (go ahead, use the pre-minced jar if you’re in a rush)
– A big handful of fresh spinach, roughly 4 cups packed
– Zest and juice from 1 large lemon (about 2 tablespoons of juice)
– 1/2 cup of grated Parmesan cheese, plus extra for topping
– Salt and freshly ground black pepper (be generous with both)
– A pinch of red pepper flakes for a little kick (optional, but so good)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea—it’s your only chance to season the pasta itself.
2. Add the bow tie pasta to the boiling water and cook according to package directions, usually 10–12 minutes, until al dente (it should have a slight bite).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned. Tip: Keep the heat medium to avoid bitter, burnt garlic.
5. Toss in the fresh spinach and cook for 2–3 minutes, stirring occasionally, until just wilted.
6. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and remaining 2 tablespoons of olive oil.
7. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta directly to the skillet with the spinach mixture.
9. Pour in 1/4 cup of the reserved pasta water and toss everything together over low heat for 1 minute. Tip: The starchy pasta water helps create a silky sauce that clings to every noodle.
10. Stir in the grated Parmesan cheese until melted and creamy, adding more pasta water if needed to reach your desired sauciness.
11. Season with salt, black pepper, and red pepper flakes to taste, tossing to combine.
Bright, zesty lemon and savory garlic meld into a light yet satisfying sauce that coats every bow tie perfectly. Serve it warm with an extra sprinkle of Parmesan on top, or toss in some grilled chicken for a heartier twist—it’s endlessly adaptable.
Spinach and Feta Stuffed Ravioli
Zesty spinach and creamy feta come together in these homemade ravioli that’ll make you feel like a pasta pro. Forget the frozen stuff—this fresh, cheesy filling wrapped in tender dough is a game-changer. Ready in under an hour, it’s the perfect impressive-but-easy weeknight win.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– 3 large eggs
– A big handful of fresh spinach (about 4 cups packed)
– 1 cup of crumbled feta cheese
– A couple of cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and black pepper
– Your favorite jarred marinara sauce for serving (about 2 cups)
Instructions
1. Make the pasta dough by mixing 2 cups of flour and a pinch of salt on a clean surface, then create a well in the center.
2. Crack 3 eggs into the well and use a fork to gradually incorporate the flour until a shaggy dough forms. Tip: If it feels dry, add a teaspoon of water; if sticky, dust with more flour.
3. Knead the dough by hand for 8-10 minutes until smooth and elastic, then wrap it in plastic and let it rest at room temperature for 30 minutes.
4. While the dough rests, heat a splash of olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.
5. Add the fresh spinach to the skillet and cook for 3-4 minutes until wilted, then transfer to a bowl and let it cool slightly.
6. Squeeze out any excess liquid from the spinach, chop it finely, and mix it with 1 cup of crumbled feta and a pinch of black pepper.
7. Roll out the rested dough on a floured surface into two thin sheets, about 1/16-inch thick. Tip: Use a pasta roller for even thickness if you have one.
8. Place teaspoon-sized mounds of the spinach-feta filling on one dough sheet, spacing them 1 inch apart.
9. Brush water around each filling mound, then lay the second dough sheet on top, pressing gently to seal and remove air pockets.
10. Cut the ravioli into squares using a knife or pasta cutter, then press the edges firmly with a fork to ensure they’re sealed.
11. Bring a large pot of salted water to a rolling boil and cook the ravioli in batches for 3-4 minutes until they float to the top. Tip: Don’t overcrowd the pot to prevent sticking.
12. Heat 2 cups of marinara sauce in a saucepan over low heat while the ravioli cooks.
13. Drain the ravioli gently and serve immediately topped with the warm marinara sauce.
Now, dig into those pillowy pockets bursting with savory feta and earthy spinach. The tender pasta gives way to a creamy, slightly tangy filling that pairs perfectly with the bright marinara. Try drizzling with extra olive oil and a sprinkle of red pepper flakes for a spicy kick, or serve alongside a crisp salad to round out the meal.
Spinach Pesto Penne with Sun-Dried Tomatoes
Make your weeknight dinner game strong with this vibrant pasta that comes together in under 30 minutes. It’s packed with fresh flavor and feels fancy without the fuss—perfect for when you want something delicious fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 16-ounce box of penne pasta
– A big handful of fresh spinach (about 4 cups)
– A couple of garlic cloves
– A generous 1/2 cup of grated Parmesan cheese
– A big splash of extra virgin olive oil (about 1/2 cup)
– A small handful of pine nuts (about 1/4 cup)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of salt and black pepper
– A 1/2 cup of sun-dried tomatoes (the oil-packed kind, drained)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, combine the spinach, garlic cloves, Parmesan cheese, olive oil, pine nuts, lemon juice, salt, and black pepper in a food processor.
4. Pulse the mixture for 30–45 seconds, scraping down the sides once, until it forms a smooth, vibrant green pesto.
5. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
6. Return the drained pasta to the pot over low heat.
7. Pour the spinach pesto over the pasta and toss to coat evenly.
8. Add the reserved pasta water, 2 tablespoons at a time, tossing continuously, until the sauce clings to the pasta nicely (this helps it emulsify).
9. Stir in the sun-dried tomatoes and cook for 1–2 more minutes, just until everything is heated through.
10. Remove from heat and serve immediately.
Unbelievably creamy yet light, this pesto coats every noodle with a garlicky, nutty punch. The sun-dried tomatoes add chewy sweetness that pops against the fresh spinach—try topping it with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish right at home.
Tuscan Chicken Spinach Pasta
Hear me out: this Tuscan Chicken Spinach Pasta is the cozy, creamy dinner you’ve been craving. It’s a one-pan wonder that’s ready in under 30 minutes—no fancy skills required. Just pure, comforting flavor that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A splash of chicken broth (about 1 cup)
– A cup of heavy cream
– A handful of sun-dried tomatoes, chopped
– A big handful of fresh spinach
– A cup of grated Parmesan cheese
– 12 ounces of your favorite pasta (like fettuccine or penne)
– Salt and pepper, to season
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, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Season the chicken chunks with salt and pepper, then add them to the hot skillet in a single layer.
5. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
8. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
9. Stir in the heavy cream and bring the mixture to a gentle simmer over medium heat.
10. Add the chopped sun-dried tomatoes and cook for 2-3 minutes until softened.
11. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
12. Return the cooked chicken to the skillet, stirring to coat it in the sauce.
13. Fold in the fresh spinach and cook for 1-2 minutes until just wilted.
14. Add the drained pasta to the skillet and toss everything together until well combined and heated through.
15. Remove from heat and let it sit for a minute to allow the flavors to meld.
Ready to dig in? This dish boasts a velvety, rich sauce that clings to every noodle, with tender chicken and pops of sweet sun-dried tomatoes. Serve it straight from the skillet for a rustic touch, or top with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick.
Baked Spinach and Alfredo Ziti
Grab your baking dish—this creamy baked spinach and Alfredo ziti is the cozy weeknight dinner you didn’t know you needed. It’s cheesy, comforting, and ready in under an hour. Trust me, your family will ask for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound of ziti pasta
– A splash of olive oil
– 2 cups of Alfredo sauce (store-bought or homemade)
– A couple of cups of fresh spinach, roughly chopped
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– A pinch of salt and black pepper
– A dash of garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a splash of olive oil.
2. Bring a large pot of salted water to a boil over high heat, then add 1 pound of ziti pasta and cook for 8-10 minutes until al dente (tip: check a piece early to avoid mushiness).
3. Drain the pasta in a colander and return it to the pot.
4. Stir in 2 cups of Alfredo sauce, a couple of cups of chopped fresh spinach, a pinch of salt, black pepper, and a dash of garlic powder until well combined (tip: the spinach will wilt slightly from the heat).
5. Transfer the mixture to the greased baking dish and spread it evenly.
6. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese over the top.
7. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly with golden edges (tip: broil for the last 2-3 minutes for extra crispiness).
8. Remove from the oven and let it cool for 5 minutes before serving.
Whip this up for a dinner that’s irresistibly creamy with a hint of garlic, and the spinach adds a fresh pop of color. Serve it straight from the dish with a side salad for a complete meal, or pack leftovers for lunch—they reheat beautifully.
Spinach and Walnut Lasagna Rolls
A lasagna roll-up that ditches the heavy meat sauce for a vibrant, nutty spinach filling. These individual bundles bake up golden and bubbly—perfect for a cozy dinner or impressive enough for guests. Get ready to roll!
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 12 lasagna noodles (the no-boil kind works great here)
– A 10-ounce bag of fresh spinach
– A cup of ricotta cheese
– Half a cup of grated Parmesan cheese
– A third of a cup of chopped walnuts
– A couple of cloves of garlic, minced
– A splash of olive oil
– A 24-ounce jar of your favorite marinara sauce
– A cup of shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Cook the lasagna noodles according to the package directions until al dente, then drain and lay them flat on a clean kitchen towel to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Toss in the fresh spinach and cook, stirring, for 2-3 minutes until wilted. Tip: Squeeze out any excess liquid from the spinach with your hands to keep the filling from getting soggy.
6. Transfer the spinach mixture to a bowl and let it cool for a few minutes.
7. To the bowl, add the ricotta cheese, grated Parmesan, and chopped walnuts. Mix until well combined.
8. Spread about 2 tablespoons of the spinach-ricotta mixture evenly over each lasagna noodle, leaving a small border at the ends.
9. Roll up each noodle tightly from one short end to the other. Tip: Use a gentle touch to avoid tearing the noodles.
10. Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
11. Place the lasagna rolls seam-side down in the dish.
12. Pour the remaining marinara sauce over the top of the rolls.
13. Sprinkle the shredded mozzarella cheese evenly over everything.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Tip: Let it rest for 5-10 minutes after baking so the rolls hold their shape when serving.
Fork-tender noodles hug that creamy, earthy filling, with the walnuts adding a delightful crunch in every bite. The marinara keeps it saucy without being heavy. Try serving these rolls over a bed of arugula for a fresh, peppery contrast or alongside garlic bread to soak up every last bit of sauce.
Sausage, Spinach, and White Bean Pasta
A cozy, one-pot wonder that’s ready in under 30 minutes. Grab your skillet—this Sausage, Spinach, and White Bean Pasta is packed with savory flavor and comes together fast. Perfect for busy weeknights when you crave something hearty without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb Italian sausage, casings removed
– 8 oz short pasta like penne or rigatoni
– 1 can (15 oz) white beans, drained and rinsed
– 3 cups fresh spinach
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 cups chicken broth
– A splash of heavy cream
– A couple of pinches of red pepper flakes
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb Italian sausage, breaking it up with a spoon, and cook for 5–7 minutes until browned and crumbly.
3. Toss in 1 diced onion and cook for 3–4 minutes until softened.
4. Stir in 3 minced garlic cloves and a couple of pinches of red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in 8 oz short pasta and 2 cups chicken broth, bringing it to a boil.
6. Reduce heat to medium-low, cover, and simmer for 10–12 minutes until pasta is al dente, stirring occasionally to prevent sticking.
7. Fold in 1 can drained white beans and 3 cups fresh spinach, cooking for 2–3 minutes until spinach wilts.
8. Add a splash of heavy cream, stirring to combine, and season with salt and black pepper to taste.
9. Remove from heat and let sit for 2 minutes to thicken slightly.
10. Serve immediately in bowls.
This dish delivers a creamy, savory bite with tender pasta and hearty sausage. The white beans add a subtle creaminess while the spinach keeps it fresh. Try topping it with grated Parmesan or a squeeze of lemon for an extra zing.
Conclusion
Just imagine the possibilities! From quick weeknight dinners to elegant entertaining, these 24 spinach pasta recipes offer something for every craving and occasion. We hope you find a new favorite to add to your rotation. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire other home cooks. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
