Quick Marinara Pasta Spinach (Printable Version)

Vibrant pasta featuring jarred marinara sauce, fresh spinach, and perfectly cooked noodles for a fast meal.

# What You'll Need:

→ Pasta

01 - 12 oz dried spaghetti or penne
02 - Salt, to season pasta water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 24 oz jar 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 extra for garnish
10 - Fresh basil leaves (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
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 skillet and bring to a gentle simmer. Stir in red pepper flakes if desired.
04 - Incorporate fresh spinach into the sauce. Cook, stirring occasionally, until wilted, about 2 to 3 minutes.
05 - Add drained pasta to the skillet, tossing to coat evenly. Adjust sauce thickness by adding reserved pasta water as needed.
06 - Stir in grated Parmesan cheese and season with freshly ground black pepper to taste.
07 - Plate immediately, garnished with additional Parmesan and fresh basil leaves, if using.

# Expert Hints:

01 -
  • It genuinely tastes homemade despite taking barely longer than ordering delivery.
  • Fresh spinach melts right into the sauce, adding nutrition without making the dish feel virtuous or heavy.
  • You'll have dinner on the table in twenty minutes, which means actually sitting down with people instead of eating alone at the counter.
02 -
  • Reserve that pasta water before you drain everything—it's the secret to making the sauce coat the pasta instead of being watery soup.
  • Fresh spinach wilts dramatically; that five ounces turns into barely a handful, so don't second-guess the amount.
  • Timing matters: serve this immediately after mixing it all together, while everything is still hot and the Parmesan melts slightly into the warmth.
03 -
  • Taste the pasta water while the pasta is cooking—when it tastes like salty soup, your pasta is probably perfectly al dente.
  • Don't wait for the spinach to fully wilt before you add the pasta; it's still cooking as you toss, and overcooked spinach tastes sad and defeated.
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