This spaghetti with spinach sauce recipe is a super simple pasta sauce that’s quick, healthy, and really flavorful. This vibrant sauce is made with grated cheese, giving it a creamy, delicious taste.
Serve with warm, Homemade Garlic Bread and a simple salad for an easy weeknight dinner.
Pasta With Spinach
If you’re after some hearty comfort food on a budget, this vegetarian pasta is just the thing.
Why This Recipe Works
- Using sliced fresh garlic instead of minced adds a punch of flavor without being overwhelmingly garlicky.
- Blending the sauce with the salted pasta water adds a silky texture as well as seasoning.
- Using fresh spinach instead of frozen packs this dish with extra nutrients you don’t get with frozen vegetables.
- Using fresh Parmesan cheese adds creaminess and depth of flavor.
A Versatile Spinach Pasta Recipe
This is also a very versatile dish. I’ve had readers report back that they’ve used anything from salmon to pistachios as variations. Don’t be afraid to add your own personal touch to this easily adaptable recipe.
This spaghetti with spinach sauce is not only delicious, but it’s really healthy too.
Spinach Buying Guide
- When buying fresh spinach, look for leaves that have a dark green color. Avoid any with yellowing color or wilting.
- Avoid spinach with slimy leaves or have a sour, musty odor.
The Health Benefits of Eating Spinach
Spinach has so many health benefits. It’s high in iron, as well as vitamins A and C. Spinach is loaded with not only nutrients, but it’s also rich in antioxidants.
It’s said that eating spinach can benefit eye health, reduce stress, help prevent cancer, and reduce blood pressure levels. So, I eat it often and this dish is one of my favorite ways to prepare it!
Cooking Perfect Spaghetti
- Don’t add oil to the cooking water. Adding oil to the water to keep it from sticking will cause the sauce to slip off the Spaghetti.
- Salt like you mean it. The cooking water should taste like the ocean. This is the only time you’re able to season pasta and keep it from tasting bland.
- Wait for a rapid boil. Starches in the spaghetti absorb water instantly and so you want the water as hot as possible to begin cooking properly. Adding the spaghetti too soon may cause it to cook improperly.
- Stir during cooking. Occasionally stirring the spaghetti while cooking will keep it from clumping together.
How To Make Spaghetti With Spinach Sauce
Start a pot of water for the pasta and cook the spaghetti until just undercooked.
Heat some olive oil in a large frying pan on medium-high heat. Add the garlic and sauté.
Add the spinach to the pan.
Sauté with the garlic. Once wilted, season with salt and pepper. Remove from heat and set aside.
Before draining the pasta, reserve a cup of the pasta water.
Drain the pasta, and set aside.
Add the spinach and garlic mixture to a food processor ( or blender).
Add the cheese and half of the reserved pasta water.
Puree until it forms a sauce (adding more pasta water if needed).
Add the sauce back into the pan.
Add the par-cooked spaghetti.
Stir to combine and heat through, adding more pasta water if needed.
Once the spaghetti is cooked through, taste and season with more salt and pepper if necessary. Serve sprinkled with extra grated cheese.
A Healthy Recipe For Kids
The lovely, leafy spinach in this spaghetti with spinach sauce recipe makes for a flavorful and intriguing bright green pasta that even kids will want to dive into!
Case in point:
Every time one of my son’s close friend comes over, he always asks me what we were having for dinner. Followed by ‘Can we please have that green spaghetti you make? That’s so good; I love it!’
How could I say no to that? Luckily, it’s so easy to make!
This recipe is the perfect example of how you can hide veggies in food to trick the kids into eating them because otherwise, he wouldn’t touch a bowl full of spinach!
Erren’s Top Tips
- Work fast with the garlic. Garlic burns easily, especially when chopped or sliced. If you’re worried it may burn, keep a little water handy and add a tablespoon or two before adding the spinach to the pan.
- To puree the sauce, I use a food processor, but a blender would also work if you add the pasta water in before blending.
- I use fresh spinach, but frozen would work too if it’s thawed and squeezed of excess water.
Other Great Pasta Dishes
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Let’s Make Spaghetti with Spinach Sauce
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves sliced
- 16 oz fresh baby spinach washed
- salt and pepper to taste
- 1 pound spaghetti
- ½ cup grated Parmesan or Pecorino Romano cheese plus more for serving
Instructions
- Heat the olive oil in a large deep frying pan on medium-high heat. Add the garlic and cook to soften, but not quite brown.
- Add the spinach and sauté with the garlic until wilted. Season with salt and pepper, remove from heat and set aside.
- Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining. Drain, and set aside.
- Add the spinach and garlic mixture to a food processor or blender with the cheese and half of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).
- Add the sauce back into the pan to combine and heat through, again adding more pasta water if needed.
- Once heated through, taste and season with more salt and pepper if necessary. Serve sprinkled with extra grated cheese.
Tips + Notes
- Work fast with the garlic. Garlic burns easily, especially when chopped or sliced. If you’re worried it may burn, keep a little water handy and add a tablespoon or two before adding the spinach to the pan.
- To puree the sauce, I use a food processor, but a blender would also work if you add the pasta water in before blending.
- I use fresh spinach, but frozen would work too if it’s thawed and squeezed of excess water.
Nutrition Information:
Update Notes: This post was originally published in April of 2014, but was republished with new photos, step by step instructions, tips, and a video August of 2018.
Meera S says
My family loved this recipe tonight! I added super greens, bell pepper, pistachios, red and green pepper and extra garlic before puréeing the sauce— it’s amazing! Thanks for sharing 🙂
Erren's Kitchen says
Meera, I love your additions to the sauce!! Sounds amazing!!
Barbara Anger says
This was mediocre. Spice was one-note (there was only one spice). I would go with a more complex recipe.
Erren's Kitchen says
Hi Barbara. The spinach sauce is meant to be a quick and simple recipe, not a complex one. You can always add more seasonings to fit your taste preferences.
Amanda says
This is one of my faves! Such a feel-good meal. Like others I added a squeeze of lemon to it, and some red pepper flakes before blending and it always turns out lovely. Question though, how far in advance do you think you could make the sauce and store in the fridge? Or even freeze?
Erren's Kitchen says
Thank you for sharing your feedback! We’re thrilled to hear that this recipe is one of your favorites. Adding a squeeze of lemon and red pepper flakes sounds like a fantastic twist!
Regarding your question, you can definitely make the sauce in advance and store it in the fridge. It should stay fresh for up to 2-3 days. If you want to freeze it, we recommend doing so without the pasta, as freezing pasta can sometimes affect its texture. Just thaw and reheat the sauce when you’re ready to use it, and then cook fresh pasta to serve. Enjoy your feel-good meal!
Rosie says
I took the tip, “Salt like you mean it. The cooking water should taste like the ocean” a bit too far and salted like it was the Dead Sea! It was way too salty and I didn’t do enough to save it (rinsed the pasta, added unsalted veggies and used water to thin). Aside from that, it’s a great recipe that my kids still enjoyed with a few glasses of water! I’d attempt again!
Any tips for salt to water ratio?
Erren's Kitchen says
Thank you for trying the recipe! I’m glad to hear that your kids still enjoyed it despite the salty mishap. For the salt-to-water ratio, a general rule of thumb is about 1 to 1.5 tablespoons of salt per pound of pasta. However, everyone’s taste preferences vary, so it’s always a good idea to start with a bit less salt and adjust to your liking. Remember, you can also season the sauce separately, so you have better control over the overall saltiness. I appreciate your feedback, and I hope your next attempt turns out perfectly. Happy cooking!
Elaine Rheeder says
I make it often
Erren's Kitchen says
That is so wonderful to hear, Elaine!! Thank you for letting us know! 🍽
Shelly says
I love the recipe how can I incorporate heavy. cream
Erren's Kitchen says
I’m glad you love the recipe! To incorporate heavy cream and make the sauce even creamier, you can add it after pureeing the spinach mixture in the food processor or blender. Start with about 1/2 cup of heavy cream, and then adjust to your desired creaminess. Remember to heat it through in the pan after adding the cream, and you can also adjust the seasoning to taste. Enjoy 😊
Hannah says
This was delicious! I added a smidge of nutmeg and lemon juice, and stirred through pasta and frozen green peas. I’ll definitely make ir again. Thank you for sharing your recipe 😊
Erren Hart says
We’re pleased to know our recipe was a success! Thank you for your delightful feedback.
Daren says
oml this was delicious
Erren Hart says
Thank you for trying out the spinach sauce recipe! I’m thrilled to hear that you enjoyed it. It’s one of my personal favorites too!
Jessica Moyer says
I made this for my Husband and I for dinner tonight and it was soo good!! I actually really hate spaghetti normally, but I love spinach and this was perfect. I did add fresh Flat Italian Parsley into the blender for the sauce, which added a nice tang to it. Will definitely be adding this to our family cookbook!!!
Erren Hart says
Thank you for trying out the recipe and for your positive feedback! I’m delighted to hear that you enjoyed the dish and that it will now be a part of your family cookbook. It’s always great to hear when a recipe resonates with people and helps to create new culinary experiences. Thanks again for your comment, and happy cooking!
EM says
Really enjoyed, I added juice from 1 medium lemon and it was delicious
Erren Hart says
Thank you for trying out the recipe and for sharing your feedback! I’m glad you enjoyed the dish and that adding the juice from one medium lemon made it even more delicious. It’s great to hear that you could customize the recipe to your liking and experiment with different flavors. I appreciate you sharing your tip with our community. I hope you’ll try out some of my other recipes and share your feedback with me as well. Thanks again for your support and for taking the time to comment!