SelfMosaic

What to make with spinach and pasta

Add canned tomatoes and garlic.

The list

  • spinach
  • pasta
  • canned tomatoes
  • garlic
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3 meal ideas

  1. Garlicky Tomato-Spinach PastaEstimated: 25 minutes
  2. Silky Tomato-Spinach PastaEstimated: 25 minutes
  3. Crisp-Topped Tomato, Spinach and Pasta BakeEstimated: 40 minutes

AI-generated ideas. Check ingredients for allergens and cook food thoroughly.

Garlicky Tomato-Spinach Pasta

For two bowls · Estimated: 25 minutes

Ingredients

  • 200 g pasta
  • 400 g canned tomatoes
  • 120 g spinach
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp red wine vinegar
  • 2 L water (for boiling)

You’ll also need

1 tbsp olive oil · 3/4 tsp salt · 1/4 tsp black pepper · 1 tsp red wine vinegar

How to make it

  1. Bring 2 L water and 1/2 tsp salt to a boil in a large pot over high heat. Add 200 g pasta; boil for the package time until tender, then reserve 120 ml cooking water and drain.
  2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 sliced garlic cloves; cook 30–60 seconds until fragrant but not browned.
  3. Add 400 g canned tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Simmer over medium-low heat for 8 minutes, until slightly thickened.
  4. Add 120 g spinach to the skillet. Cook over medium heat for 2–3 minutes, stirring, until wilted.
  5. Add the drained pasta and 60 ml reserved cooking water. Toss over medium heat for 1–2 minutes, until the sauce coats the pasta; add more cooking water if needed.
  6. Remove the skillet from the heat and stir in 1 tsp red wine vinegar. Taste and adjust salt, pepper, or vinegar, then divide between two bowls and serve.

Silky Tomato-Spinach Pasta

Estimated: 25 minutes

Ingredients

  • 200 g pasta
  • 400 g canned tomatoes
  • 120 g spinach
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 2 L water (for boiling)

You’ll also need

1 tbsp olive oil · 1 tsp salt · 1/4 tsp black pepper · 1 tsp lemon juice

How to make it

  1. Bring 2 L water and 3/4 tsp salt to a boil in a large pot over high heat. Add 200 g pasta; cook 8–11 minutes until tender with a slight bite.
  2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 3 sliced garlic cloves; cook 30 seconds until fragrant, not browned.
  3. Add 400 g canned tomatoes and 1/4 tsp black pepper to the skillet. Simmer over medium-low heat for 8 minutes, stirring occasionally, until slightly thickened.
  4. Reserve 120 ml pasta water, then drain the pasta. Add it to the skillet with 120 g spinach and 60 ml reserved water.
  5. Toss over medium heat for 2–3 minutes until the spinach wilts and the sauce looks glossy; add more pasta water if dry.
  6. Stir in 1 tsp lemon juice. Taste and adjust salt and pepper, then divide between two bowls and serve.

Crisp-Topped Tomato, Spinach and Pasta Bake

Estimated: 40 minutes

Ingredients

  • 200 g pasta
  • 400 g canned tomatoes
  • 120 g spinach
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 40 g breadcrumbs
  • 1 tsp red wine vinegar
  • 2 L water (for boiling)

You’ll also need

1 tbsp olive oil · 1 tsp salt · 1/4 tsp black pepper · 40 g breadcrumbs · 1 tsp red wine vinegar

How to make it

  1. Heat the oven to 425F (220C). Bring 2 L water and 3/4 tsp salt to a boil in a pot over high heat; cook 200 g pasta for 2 minutes less than the package directs.
  2. Heat 2 tsp olive oil in an ovenproof skillet over medium heat. Cook 3 minced garlic cloves for 30 seconds, until fragrant.
  3. Add 400 g canned tomatoes and 1/4 tsp black pepper. Simmer over medium-low heat for 8 minutes, stirring occasionally, until slightly thickened.
  4. Drain the pasta. Stir it and 120 g spinach into the skillet over medium heat for 2 minutes, until the spinach wilts; stir in 1 tsp red wine vinegar.
  5. Mix 40 g breadcrumbs with 1 tsp olive oil and 1/4 tsp salt; scatter over the pasta. Bake the skillet for 12–15 minutes until bubbling with a golden top.
  6. Rest for 5 minutes. Taste and adjust salt and pepper, then spoon onto two plates and serve.
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